This Japanese rolled omelette is the easiest and most versatile protein side dishes. In Japanese, it is called Tamagoyaki, literally meaning ‘grilled/fried egg’, is made by rolling together thin layers of seasoned egg in a frying pan.
To make a basic tamagoyaki, you first beat the eggs just like you would with regular American-style omelette. Then season the whisked eggs with sugar, mirin, soy sauce, and a pinch of salt before pouring the egg mixture into a pan to cook. Once the bottom of the egg mixture is set, roll it up in multiple thin layers until the egg looks like a thick log. Finally, shape the egg and slice into thick pieces for serving.
The great thing about making Japanese rolled omelette at home is that you have the flexibility to experiment and be creative with the shapes. You can also add other ingredients such as seaweed, cheese, veggies and meat into tamagoyaki to change up the flavours.
- 3 eggs
- 1 tablespoon milk
- 1 tablespoon carrot, finely chopped
- 1 tablespoon onion, finely chopped
- 1 tablespoon green part of spring onion, finely chopped
- Salt and freshly ground pepper for seasoning
- First, crack the eggs into a mixing bowl and add in milk and salt.
- Whisk until combined. Then pass through a fine sieve to remove chalaza.
- Liquid without lumps is helpful in making egg roll successfully.
- Add in carrot, onion, spring onion, and pepper and stir until combined.
- Lightly grease a frying pan with vegetable oil. It’s a small egg roll. And heat the frying pan.
- Pour in ½ egg mixture and over low heat cook it over until half done.
- Roll the omelet half way from the right to the middle. And move the egg roll to the right edge of the pan.
- If there is not enough oil, lightly grease the pan each time you roll up.
- And add in ¼ egg mixture to cover the left half of the pan. And cook until half done.
- Roll again half way up from the right to the left and move the egg roll to the right side of the pan.
- Add in the remaining egg mixture and cook until half done. And finally roll all the way up.
- Transfer to a cutting board. When an egg roll is hot, it’s easily broken, so let cool before cutting.
- Slice into bite-size pieces. And serve.