Recipe: Tamagoyaki (Sweet version)

Hello. 😀 Do you like Tamagoyaki (玉子焼き – egg omelette roll)? If yes, do you like the sweet type or the savory type (with dashi stock)? 🙂

Today, I’ll be sharing the recipe for sweet version of Tamagoyaki. It’s the one I usually make for Y-chan’s bento.

Ingredients:

  • Eggs – 4 medium sized
  • (A) Sugar – 1½ tablespoon
  • (A) Sake (cooking wine) – 1 tablespoon
  • (A) Shoyu – ½ tablespoon
  • (A) Salt – a pinch
  • Cooking oil

tamagoyaki_1

  1. Mix (A) well, then crack in the eggs.
  2. Blend the mixture well.
  3. Heat up the pan (Medium heat) and grease it with cooking oil (using kitchen paper to grease every corner & to remove excess oil).

tamagoyaki_2

  1. Pour in one-third of the egg mixture into the pan, and swirl to even out the mixture.
  2. Once the runny mixture begins to harden (especially the center area), use a turner to fold-in one-third of the egg omelette to the center.
  3. Then again to complete the first-inner roll.

tamagoyaki_3

  1. Grease the pan again (top area), then push the egg roll to the top and grease the bottom area.
  2. Pour in another one-third of the egg mixture.
  3. Using chopsticks/turner, lift up the sides of the egg roll to allow the egg mixture to flow in (which forms the 2nd layer).
  4. Allow the runny mixture to set and then fold it in with the turner.
  5. Repeat the same steps with the remaining egg mixture.

Done! 😀 (Allow the tamagoyaki to cool down before slicing so as to allow the flavor to settle in.)

I’ll share the savory version soon (I hope). 🙂

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3 thoughts on “Recipe: Tamagoyaki (Sweet version)

  1. Pingback: Recipe: ONIGIRAZU | Nonbirichan.

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