Tamagoyaki with Green Onions Recipe – Japanese Cooking 101 (2024)

FAQs

How many layers does a tamagoyaki have? ›

For this two-egg version, the tamagoyaki is made in four layers, so you should add roughly a quarter of the total egg-mixture volume; no need to measure, just eyeball it. It should be enough to make a thin layer over the entire bottom of the pan. Using your chopsticks, poke any large bubbles to collapse them.

Kansai cooks use only a seasoned stock and salt, so the omelet keeps its yellow-egg color. In Kanto they add soy sauce and sugar, so the color of the omelet is darker, and it is easier to give the surface a nice braised look.

Good tamagoyaki is sweet and savory and juicy and seriously good. It's a little tricky to make at home because you want the layers of egg to adhere to each other, but you don't want any browning because the pieces of sliced tamago should be a uniform yellow color.

Nonstick Tamagoyaki Pans Are Best for Beginners

“Copper pans have fantastic thermal conductivity, so they make the omelet really fluffy while keeping the juiciness inside,” Saito says.

The sweet potato rice should be set ready to cook the night before. The takagoyaki (Japanese style omelette) ideally should be made in the morning, but can be made the night before in a pinch.

The good thing about tamagoyaki is that it's delicious at room temperature too! Therefore, you can make it ahead and pack in your bento lunch box. You can also freeze them, but the texture will change slightly (I don't mind, but you might). To Refrigerate: Cool and store in an airtight container for up to 3 days.

In fact, a touch of sweetness helps to balance the sharpness of the salt and soy sauce in the mix, accentuates the nuttiness of the toasted sesame oil, and highlights the umami flavor that made you crave scrambled eggs in the first place.

If you don't have dashi also known as Japanese soup stock, you can replace it with 3 tbsp water + 1/4 tsp dashi powder, or 3 tbsp water + 1/2 tbsp soy sauce.

The main difference between Tamagoyaki and Dashimaki is that, as you may suspect from the name, Dashimaki has Dashi mixed with the eggs. Dashimaki Tamago is moister because of the extra liquid, and so it has a softer texture. The flavor is also a little milder for the same reason.

Tamagoyaki is often sliced and served with grated daikon on the side. You can eat it by itself, dipped in soy sauce, or with a bowl of rice. Make tamago sushi by placing a slice of tamagoyaki on sushi rice and wrap it with a strip of nori.

What do you serve with tamagoyaki? ›

It is often served with grated radish and soy sauce. Sometimes, other ingredients like spring onion or seaweed, or even eel, are wrapped inside the layered rolls of tamagoyaki, to make it more delicious and balanced. Tamagoyaki can be eaten as is, paired with rice, or even sandwiched between two pieces of bread.

Tamagoyaki, literally meaning 'grilled/fried egg', is made by rolling together thin layers of seasoned egg in a frying pan. Enjoy for breakfast, add to a bento lunch, or use as a filling in sushi.

It is often served with grated radish and soy sauce. Sometimes, other ingredients like spring onion or seaweed, or even eel, are wrapped inside the layered rolls of tamagoyaki, to make it more delicious and balanced. Tamagoyaki can be eaten as is, paired with rice, or even sandwiched between two pieces of bread.

Datemaki is a must-have New Year's food in Japan. It is similar to Tamagoyaki as both are rolled omelets with similar ingredients. The main difference is datemaki features a type of white fish cake called hanpen. Hanpen is made from grated Japanese yam (yamaimo) and surimi (Alaska Pollock), salt, and kombu dashi.

How Long Does Tamagoyaki Last? Although the Tamagoyaki can be stored for a maximum of up to 2 weeks, it's best that you don't go for such a long period of time. Because it will lose that sense of freshness. But when you're ready to take it out, make sure to check for signs of spoilage.

Tamago (a.k.a. tamagoyaki) is a Japanese omelet. It's made by rolling together thin layers of fried eggs, then slicing the log into rectangles. Since the egg is mixed with dashi, sugar, and mirin, the finished product has a complex and subtly sweet flavor.

Tamagoyaki pan is a pan exclusively for cooking Tamagoyaki. It is usually square and made of copper or iron. Copper Tamagoyaki pans have high heat conductivity and require less heating so that it can cook beautiful Tamagoyaki in bright yellow without getting it golden brown or burnt.

Makiyakinabe are square or rectangular cooking pans used to make Japanese-style rolled omelettes (tamagoyaki).