Recipe: Perfect Sushi Restaurant Tamagoyaki (Rolled Omelette)

Sushi Restaurant Tamagoyaki (Rolled Omelette). Tamagoyaki is the Japanese rolled omelet that is popularly served for breakfast, put in a bento (Japanese lunch box) as a side dish or used as a filling in sushi. Tamagoyaki, literally meaning "grilled/fried egg," is made by rolling together thin layers of seasoned egg in a frying pan. Great recipe for Sushi Restaurant Tamagoyaki (Rolled Omelette).

I had thought tamagoyaki would be easy. I'd eaten it countless times, at sushi restaurants and in bento boxes, including on its home turf in Japan. I'd watched videos, read cookbooks, and perused Japanese recipe blogs. You can have Sushi Restaurant Tamagoyaki (Rolled Omelette) using 8 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Sushi Restaurant Tamagoyaki (Rolled Omelette)

1. You need 3 of Eggs.
2. It's 2 tbsp of Water.
3. It's 1/2 tsp of Dashi stock granules.
4. Prepare 2 tbsp of Sugar.
5. You need 1 tbsp of Mirin.
6. You need 1 dash of Salt.
7. Prepare 1 dash of Soy sauce.
8. It's 1 of Vegetable oil.

I'd already mastered the French omelette, so surely I could add this simple rolled omelette to my repertoire. Transfer tamagoyaki to a serving plate, slice crosswise if desired, and serve with a small mound of grated daikon radish; lightly drizzle some extra usukuchi soy. Tamagoyaki is a thickly rolled egg omelet which includes eggs, vinegar, mirin, soy sauce, sugar, and even sake. If you walk into a Japanese restaurant, Tamagoyaki, popularly referred to as Tamago, may not the most popular item on the menu.

Sushi Restaurant Tamagoyaki (Rolled Omelette) step by step

1. Mix all the ingredients together (except the oil) very, very well. Keep the tips of your cooking chopsticks on the bottom of the bowl when you mix, and try not to introduce air bubbles. Mix well to whisk the egg whites properly..
2. Spread oil in a frying pan and heat. Wipe excess oil with paper towels. I added some tips for adjusting the heat level in Hints..
3. Press the bottom of the pan on a tightly wrung out moistened wadded up kitchen towel to even out the heat..
4. Spread a bit less than 1 ladleful of the beaten egg in the frying pan, and spread it around the whole pan. If any air bubbles form, pop with chopsticks..
5. When the surface is soft set, fold it into thirds using chopsticks..
6. Push the folded egg to the far side of the pan. Spread some oil in the open space of the pan using the oil-soaked paper from Step 2. Press the bottom of the frying pan on the moistened kitchen towel again as in Step 3..
7. Pour in some beaten egg as in Step 4. Hold the rolled egg up a bit and tilt the pan to let the uncooked egg flow under it..
8. Repeat Steps 5 to 7 until all the beaten egg is used up..
9. Wrap the cooked tamagoyaki in a sushi rolling mat and leave it as-is for a while. The tamagoyaki is done. If you match up the edges of the mat to the corners of the tamgoyaki when you wrap it, the surface will have a clean spiral..

Tamagoyaki is a Japanese folded omelet, which is created by rolling several layers of cooked eggs. Fluffy, sweet and sometimes savory, this is a versatile dish that has long been loved by the Japanese. It's a regular side dish in bento boxes, breakfasts and is also a popular sushi topping. Tamagoyaki tastes different depending on restaurants and households. Some may prefer an overly sweetened.