Tag Archives: Japanese Omelette

Tamagoyaki with Spinach & Corn

I have always been surprised to find out how Japanese Omelette or Tamagoyaki is so popular abroad.

Here is a simple recipe that adults and children alike will love to eat either as a main dish or as a snack!

Tamagoyaki with Spinach & Corn!

INGREDIENTS: For 2~3 people

-Eggs: 3
-Dashi/soup stock (konbu/seaweed or chicken): 3 tablespoons
-Japanese Sake: 1 teaspoon.
-Sugar:: 1 tablespoon
-Salt: 1/4 teaspoon
-Spinach: 50 g (boiled and drained completely)
-Soy sauce: 1/2 teaspoon
-Corn: 4 tablespoons (already boiled/canned)
-Vegetal oil: 1/2 teaspoon


1 Boil the spinach for a minute or two maximum. Let cool completely and press hard to drain all water out. Chop finely.

2Boil the corn if necessary and drain completely. (If canned, drain thoroughly)

3 Beat the eggs in a bowl. Add dashi, Japanese sake, sugar, and salt. Mix well. Add spinach and corn and mix well.

4 Heat frypan and cook as described in Tamagoyaki Basic Recipe.

5 Cut and serve!

Bread + Butter, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, One Frugal Foodie, Bite Me New England, Heather Sweet, Dodol-Mochi

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Shizuoka Izakaya: Kaze To Matsu

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Kaze To Matsu is a great example of a successful Izakaya which shows that a chef’s origins do not matter when recognizing and serving an intelligent combination of produce from Shizuoka and other Prefectures.

Mr. Matsumiya, for all his relative youth, shows a remarkable eclectism when choosing Shizuoka Sake to accompany brews from Gunma Prefecture, his home: Hakauin Masamune (Takashima Brewery, Numazu City), Isojiman (Yaizu City), Shidaizumi (Fujieda City) and Hana no Mai (Hamamatsu City). Naturally, all kinds of drinks, including wine, are available.
The place, seating 11 at the counter and 14 at very comfortable tables, is very popular, and I would definitely recommend anyone to reserve especially on week-ends.
My good friend Patrick and I made a point to come before opening hours to reserve two seats at the counter and we certainly well when the establishment was packed by 18:00!
We are both fans of sushi and ordered the “Special Sashimi Plate”.

From left to right:
“Kanpachi”/Japanese Amberjack, “Tennen Maguro”/Wild Tuna, “Nama Yuba”/Tofu Sheets, “Suwagani”/Suwa Crab, “Kanpachi” again, “Tachiuo”/Scabbard Fish (under the shiso flowers) and “Koushin Daikon”/A red inside daikon variety.

We spotted some fresh seashells on display. I had noticed them before, but I couldn’t remember their name. “Shirogai” is the usual name in Japan, meaning White Seashell.

As they were still alive and appetizing, we opted for a plate of sashimi!
Almost sweet they were, a discovery!

The menu is very extensive and we had to limit ourselves to favourites for our first visit!
The tenpura (above pic) are served one at a time as they should be! Succulent!

Vegetarians and vegans will rejoice to learn that Kaze To Matsu serve “Yuki Yasai Sarada”/Organic Vegetables Salad! Very well-chosen seasonal vegetables only.

A gentle piece of advice:
Whatever you have savoured, do end with their “Tamagoyaki”/Japanese Omelette!
I can assure ou you won’t need any dessert!

Kaze To Matsu
Shizuoka City, Aoi Ku, Hitoyado-Cho, 1-4, 1F
Tel.: 054-251-2004
Business hours: 17:30~24:00
Closed on Mondays
HOMEPAGE (Japanese)

Japanese Omelette/Tamagoyaki: Presentation (1)

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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!

Will come with sushi presentation next time!

Japanese Omelette/Tamagoyaki: Basic Recipe (1)

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sake, shochu and sushi


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, which will become another report.
Incidentally I will write a post about presentation, too!

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.

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


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 eggs.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.