Have you ever heard of Tamago? If you haven’t then it’s time to find out more about this traditional Japanese dish. Tamago, or tamagoyaki is a Japanese rolled omelet, and Tamago literally means egg in Japanese. This dish is famous for the sweet taste and light texture and it works out really well when served over sushi rice with soy sauce and wasabi on the side for dipping.
Tamago tastes brilliant and it’s actually pretty easy to make it in your own home. So, today we bring you this quick and easy recipe for a home-made Tamago your family will love.
Tamago is a Japanese omelet made by rolling together thin layers of fried eggs, then slicing the log into rectangles. The egg is mixed with dashi, sugar, and mirin, so the finished product has a subtly sweet flavor. Tamago is traditionally served for breakfast or as a sushi ingredient.
Tamago Ingredients
These are the ingredients you will need if you want to prepare a fantastic Tamago:
- Eggs: Four eggs will be enough for about six servings
- Dashi stock: You can use store-bought dashi stock or make your own
- Sugar: You’ll need a tablespoon of white
- Mirin: Mirin is a Japanese sweet wine and it also adds some sweetness
- Soy sauce: Salty soy sauce is responsible for that savory
- Oil: It is recommended to use vegetable oil to cook the tamago in a
How do we make Tamago?
First, we beat eggs thoroughly in a bowl; whisk in dashi stock, sugar, mirin, and soy sauce until sugar dissolves. Lightly grease a nonstick skillet and heat over medium heat. Pour a thin layer of egg mixture into the hot pan and swirl to coat the pan. Cook until egg layer is firm on the bottom but still slightly liquid on top, it takes about a minute. And here comes the main part of the procedure! Lift up one edge using a spatula and roll up the egg layer.
Push the omelet roll to one side of the skillet. Oil the skillet again and pour in another thin layer of egg, lifting the first omelet roll up slightly to allow the egg to flow underneath. This step is really important.
Roll up the first omelet in the new layer of egg and push omelet to the edge of the skillet as before. Repeat the process with the remaining egg mixture and add oil to the pan if needed. Remove rolled omelet to a serving platter and cut into 6 equal pieces to serve.
Enjoy your home-made piece of Japanese cuisine and remember to freeze it and save it for another time if you aren’t that hungry. It can be stored frozen up to two weeks.
