Tamagoyaki/Japanese Omelet: Basic Recipe & Presentations

Tamagoyaki: basic recipe

I’ve been asked of late about the basic recipe for “Tamagoyaki”, or Japanese traditional omelette.
There are two ways of making it:
1) the slightly difficult one with chopsticks I’m going to explain today.
2) the easier one, but not traditional way, using European/American tools.

For the traditional recipe,you will need a long pair of chopsticks and a non-stick frypan. Traditional or not, the fry pan will have to be rectangular or square and of a size adapted to the number of eggs used.

Ingredients:
Eggs: 10
Dashi/Japanese stock: 180ml (9 tenths of a cup- A cup is 200ml)
Cooking sugar: 45g
Soy sauce: half a teaspoon
Salt: a pinch
Salad oil for frying

Recipe:

Pour in a bowl all the eggs, dashi, sugar and salt. Mix with a whisker. Do not mix to perfection. This will leave some beautiful white patterns in the omelette.

First heat frypan well. Pour in a little oil and wait until it starts “smoking”. Do not forget the whole process is done over a strong fire!
Get a piece of kitchen paper impregnated with oil handy for the next step.
First pour in half of the eggs.
As the omelette cooks burst any air bubbles open with chopsticks to obtain a uniform cooking.

Fold in eggs from the far end towards you little by little, bursting bubbles open at the same time.
Do not worry too much at this stage if you miss some of them. Try and proceed as quickly as possible.

Keep folding in at your pace until all eggs are rolled in.

Away from the fire, wipe the vacant space wit the oild paper, pour in a little egg.From now on the new egg layer should kept thin. Burst bubbles open as the eggs cook.

Fold each layer around the omelette by turning it aver towards you, let it slip away from you, brush some oil in, add a new layer of eggs, cook and fold, and continue until all eggs are used.

Remember that all should be done over a high fire. It would be easier to do over a low fire, but then the eggs will not be as light and “fluffy”.

Eat hot or cold. Can be cut in all kind of shapes for presentation, salads, or maki.

The Japanese also mix the eggs with raw shrimp of fish paste to attain an even lighter and thinner omelette.

Tamagoyaki: Presentations

As promised to Bill in Japanese Omellete/Tamagoyaki: Basic recipe 1 posting, here are some examples of presentation:
Above is a very popular way of cutting and serving cold, especially at sushi restaurants.


The accent here is not so much on the regularity, but on the colour, making it very home-style.


A very “clean and regular” presentation. Served with grated daikon and soy sauce.


Another example of home-made style served with shiitake mushrooms.


A “classical and professional” presentation!

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

2 thoughts on “Tamagoyaki/Japanese Omelet: Basic Recipe & Presentations”

  1. It only confirms what I have been thinking: making the Japanese omelette is pure magic (when I think of all the French chefs claiming that making a French omelet is a challenge, I want to laugh!). Great, well illustrated tutorial!

    Like

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