How to Make Tamagoyaki (Japanese Omelet) – A Simple Recipe!
Tamagoyaki is a Japanese style omelet and a classic Japanese home-cooking dish. Many Japanese people eat tamagoyaki every day for breakfast, in lunch boxes or as side dishes in restaurants. The seasoning and arrangements of tamagoyaki vary depending on the region. In this article we’ll share an overview of tamagoyaki and an easy recipe for you to try!
Tamagoyaki has been a popular Japanese home-cooked dish dating back to Japan’s Edo period. It is said to often be the first recipe passed down in families in a Japanese home.
Unlike western-style omelets, tamagoyaki consists of layers of thinly rolled eggs, usually cut into pieces, rather than one big omelet. The flavor of tamagoyaki tastes better as time goes by, even when it’s served cold, which makes it a staple item in bento lunch boxes.
The seasoning of tamagoyaki varies between households and geographical regions, but can be roughly divided into two types:
- The Kansai area has a salty flavor with dashi broth – making it fluffy, soft and juicy.
- The Kanto area has a sweet flavor with added sugar – making it chewy and filling.
Besides egg other ingredients can include vegetables or seafood like cod roe and eel. Tamagoyaki is often served with grated daikon and some soy sauce as toppings.
Tamagoyaki with eel is called "Umaki" and is eaten mainly at eel restaurants. The combination of the sweet sauce of kabayaki eel and egg is superb!
Overview
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Total servings: 2
Difficulty: Easy
Ingredients
- 3 Eggs
- 2 Tbsp Shiro Dashi
- 1 Tbsp Sugar
- 3 Tbsp Water
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