People in Japan eat it in the morning like people eat scrambled eggs in the US.
It is also a favorite for bento boxes for lunch and with other Tamagoyaki is thin layers of eggs cooked and rolled into a log using a special rectangular Tamagoyaki pan.
Tamagoyaki is the Japanese rolled omelet that is popularly served for breakfast, put in a bento (Japanese lunch box) as a side dish or used as a filling in sushi.
Ingredients of Japanese Omelet (Egg Roll)
- It's 2 pieces of Egg.
- Prepare 1 tbsp of Milk.
- Prepare 1 tbsp of Konbu Tsuyu.
- Prepare 1 tbsp of Chopped Spring Onion (If you like).
- It's 3 tsp of Salad Oil (cooking Oil).
Japanese Omelet (Egg Roll) step by step
- Beat the eggs into a bowl and beat them by running chopsticks through the egg white. (Not to foam them up).
- Add Milk and Konbu Tsuyu. Mix it well. If you like the spring Onion, then add it..
- Heat the Omlet pan and add 1tsp oil. Remove excess oil with a peper towel..
- Add 1/3 of egg mixture to the pan and move the egg so that it’s spread evenly across the pan..
- When the egg is half-cooked, roll up the omelet. (If yo use a spatula, you can roll easily.).
- Add 1tsp oil in the empty space of the pan. Remove excess oil again..
- Add another 1/3 of egg mixtures to the empty part of the pan..
- Lift up the cooked egg with the spatula and tip the pan so that new egg mixture flows underneath it, covering the whole pan..
- When the rest of egg mixture is mostly cooked, but still slightly runny, roll the egg..
- Continue to roll the cooked egg mixture to one side of the pan, add 1tsp oil and remove excess oil, and then add 1/3 egg mixture and roll it..
When the egg is set, roll the omelette toward you. Repeat, adding ⅙ of the mixture at a time, continuing to roll the egg into a large roll. Cut the tamagoyaki in half and pierce with a skewer. Serve with a shiso leaf, grated radish, and soy sauce. Surprisingly, this omelette is very popular with the children.
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