Let’s make Tamagoyaki japanese “Tamagoyaki” recipe

Strictly speaking, “Tamagoyaki” is seasoned with sugar and salt.
If you add the Japanese soup broth there, it becomes a dish called “Dashimaki.”
See this article for the difference between “Tamagoyaki” and “Dashimaki.”

Tamagoyaki Japanese omelet

But I want you to enjoy the taste of homemade omelet.
Therefore, this time I added soy sauce and soup broth to salt and sugar to flavor it.
You can season the tamagoyaki freely.
Try adjusting the seasoning to your taste!

INGREDIENTS

3 eggs
Sugar 3tsp
Soy sauce 1 + 1 / 2tsp
*Soy sauce and sugar are guidelines. Adjust according to your taste.

GUIDELINES

Stir the eggs

Divide egg into balls and mix well with chopsticks to prevent foaming.
Add sugar or soy sauce in the standard amount and stir well.
Stir well so that no lumps of egg white remain.

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Add soup stock or soy sauce if you like

Season with soup broth or soy sauce if you like.
You can use only salt and sugar, but adding soup broth or soy sauce will give the flavor more depth.
If you like sweet flavors, add a little more sugar.

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Tips for making it fluffy

Strain the loosened egg with a colander.
If you sift it a few times, the egg liquid will become dry.
Here are some tips to make tamagoyaki plump.

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Heat the skillet over medium-high heat.

Heat a tamagoyaki skillet and add a little oil.
Now keep the skillet on medium-high heat instead of low heat.
This is also a key to making tamagoyaki plump.
Use kitchen paper to spread the oil over the bottom and sides.
Pour about 1/3 of the egg into hot skillet.

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Wrap it from back to front.

Wrap it from back to front while pinching it with sticks.
Even if it collapses, you can wind it without worrying.

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Pour more egg juice

Slide the rolled egg into the back wall and smear it into the front again.
Pour the egg into the front.
Lift the bottom of the egg at the back with chopsticks and pour out the egg juice.