What is the Japanese omelette tamagoyaki recipe?
Tamagoyaki, literally "grilled omelette" in Japanese, is a Japanese rolled omelette cooked in several successive layers in a Japanese omelette pan. It can be prepared sweet or savoury, according to preferences and uses. Its delicate seasoning and unique texture make it an essential of Japanese cuisine.
The dashimaki, which literally means "dashi roll", is a rolled omelette enriched with dashi stock. This addition gives the omelette a particularly soft texture, which is greatly appreciated. Today, we invite you to prepare this speciality by layering thin omelette sheets, rolled one after another, until a tender and uniform roll is formed, which is then sliced.
How do you make a Japanese omelette?
Ingredients:
for a Japanese omelette pan sold at Nishikidori (ref. NISTORT3)
- 3 eggs
- 5ml of honkuzu starch (mixture and starch), ref. NISHK4P
- 60 ml of dashi stock, rich or shiitake dashi
- A little salt
- 5ml of cooking saké
- 5ml of soy sauce usukuchi
- Rice oil
Steps:
1. Break the eggs into a bowl and mix with Japanese chopsticks or a fork.
2. Add the honkuzu starch, the dashi stock, the soy sauce and the saké.
3. Lightly preheat the omelette pan.
4. Pour the rice oil into the pan, then add the mixture. It should cover the entire surface of the pan in a thin layer.
5. Break any bubbles that may have formed using chopsticks. Fold the omelette 4 times as the cooking progresses, when the eggs begin to set.
6. Grease the pan again with a little rice oil and move the rolled omelette towards the back of the pan (i.e. Towards you). Lift the cooked omelette slightly to pour in more egg and repeat the process 3 to 5 times.
7. Once cooking is complete, place the omelette on a chopping board. Wait for the omelette to cool. Cut and serve. (If you have a makisu, wrap it around the whole omelette and shape the omelette.)
Discover the tamagoyaki Japanese omelette recipe in video:
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