Japanese Omelette (Tamagoyaki) Using a Round Pan

JAPANESE·NON-VEGSource

A simple and delicious Japanese omelette recipe that can be made using a standard round frying pan, perfect for breakfast or a light meal.

Ingredients

8

Eggs

2 whole

Water

2 tbsp

Instant Dashi Powder

½ tsp

Sugar

1 tbsp

Salt

1 pinch

Mirin

1 tsp

Sake

1 tsp

Vegetable Oil

1 tbsp

Instructions

1Prepare the Egg Mixture5m

Crack Eggs

Crack the 2 eggs into a metal bowl.

Add Liquids and Seasonings

Add water, instant dashi powder, sugar, salt, mirin, and sake to the bowl.

Whisk Mixture

Whisk the ingredients together thoroughly with chopsticks until well combined.

2Cook the Omelette Layers10m

Heat Pan and Oil

Heat 1 tablespoon of vegetable oil in a non-stick round frying pan over medium heat (setting 4 out of 7 on an induction hob).

Prepare Paper Towel

Prepare a piece of paper towel, folded into small pieces, to oil the pan.

Oil the Pan

Use the oiled paper towel to lightly coat the bottom and sides of the pan. Repeat this 3-4 times to ensure even coating.

Add First Layer

Pour 1/4 of the egg mixture into the hot pan, tilting the pan to spread it evenly. Cook until the bottom is set but the top is still slightly runny.

Fold First Layer

Using a spatula, fold the cooked egg layer from one side towards the center.

Add Second Layer

Pour another 1/4 of the egg mixture into the pan, allowing it to flow under the folded layer. Cook until set.

Fold Second Layer

Roll the first folded layer over the second layer, tucking it in to create a larger roll.

Add Third Layer

Pour another 1/3 of the egg mixture into the pan, ensuring it flows under the existing roll. Cook until set.

Fold Third Layer

Roll the omelette again, tucking the new layer underneath to join the previous ones.

Add Final Layer

Pour the remaining egg mixture into the pan, letting it flow under the roll. Cook until set.

Complete the Roll

Roll the omelette completely to form a thick log, tucking in any loose edges.

Sear the Omelette

Flip the omelette to sear all sides, using the oiled paper towel to re-oil the pan as needed. This helps to seal the layers and give it a nice color.

3Rest and Slice5m

Remove from Pan

Carefully slide the omelette out of the pan onto a piece of paper towel.

Wrap and Rest

Wrap the omelette tightly in the paper towel to help it hold its shape and prevent it from drying out. Let it rest for 5 minutes.

Slice Omelette

Unwrap the omelette and slice it into 6 pieces using a sharp knife.