Do you know the famous Japanese omelet? In Japan it is called tamagoyaki (卵焼き or 玉子焼き), which literally means grilled egg. It can also be called dashimaki tamago (出し巻き卵) because of its shape and the dashi in its recipe. In this article we will talk a little about the famous Japanese omelets that are very different and very successful.
The Japanese omelet is made up of fried eggs in different layers and then rolled up. They are usually prepared in a specific frying pan with a rectangular shape called makiyakinabe. There is an infinite variety of tamagoyaki, in the dough they make combinations with eggs, dashi, rice vinegar, soy sauce and even serve. It is usually stuffed with whatever the person desires, from salty things to sweet things.
Tamagoyaki is usually served with other dishes, but it is also popular as breakfast and breakfast. Some often use it in preparing the obento (lunchbox), it helps in various combinations to create a culinary art. This recipe is very simple and you can add any seasoning or filling you want. The big difficulty is trying to make an omelet with dashi, because the texture is finer and more fragile, but it is much more delicious.
Different types of Japanese omelets
There are thousands of variations and different types of tamagoyaki or other Japanese omelets. Let's see some below:
Iri Tamago - They are scrambled eggs forming flakes that are used to cover other dishes.
Usuyaki Tamago - A cooked sheet-shaped omelet that is often used for wrapping temari sushi or also to cut and create a Kinshi Tamago, a kind of grated omelette resembling pasta that is also often used in sushi or as a topping on other dishes.
Omuraisu - A dish consisting of a fried omelet stuffed with fried rice and usually topped with ketchup. Very popular in maid cafe restaurants.
There are many other types of tamagoyaki that are defined according to their ingredients, thickness and form of preparation. They usually bear the name of the ingredients in the composition.
Recipe - How to make a Tamagoyaki?
- 3 eggs
- 1 teaspoon of mirin sake;
- 1/2 teaspoon of soy sauce (soy sauce);
- 1 tablespoon of sugar;
- 3 tablespoons of dashi;
- 1/2 tablespoon of oil;
- Stuffing and other optional ingredients;
First beat the eggs with serve, shoyo and dashi. Heat the nonstick skillet with oil, and add some of the beaten eggs in an attempt to make a kind of thin pancake. Roll the omelet gently from side to side and leave it in the corner of the pan. Now you repeat the process allowing the next dough to go under the already rolled omelette. Wrap the next omelet over the already rolled omelet (you can do everything with a chopstick or spatula).
After you have made and wrapped all the omelets you can place it on a bamboo mat to wrap it up better and make it more firm. Now just wait for it to cool, cut it in several parts and eat! You can see the whole process and different ways of making tamagoyaki by watching the final videos below:
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