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Tamagoyaki omelet Japanese

Tamagoyaki (Japanese Rolled Omelet)

You've definitely never made a breakfast omelet like this before! It's the most interesting egg omelet I know.

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Eggs

Ham

Hard cheese

Soy sauce

Vegetable oil

Rice vinegar

Sugar

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 12 g

Fats 56 % 22 g

Carbohydrates 13 % 5 g

216 kcal

GI: 80 / 0 / 20

Cooking method

Cooking time: 30 min

Step 1:

Wash the eggs in warm water and crack them into the bowl you'll be working in.
Step 2:

Lightly stir the eggs with a whisk or fork until fairly uniform. Don't whip them — bubbles are the last thing you want in this recipe.
Step 3:

To make the egg mixture smoother, pass it through a fine strainer. This catches the stringy bits and bubbles, which you won't need.
Step 4:

Add the rice vinegar, soy sauce, and sugar to the smooth mixture. Stir until the sugar dissolves.
Step 5:

Now heat the pan and add a drop of oil. I'm using a low-sided crepe pan. Pour in the first portion of egg mixture, swirling it to coat the whole surface, just like making a crepe. You'll do about 4–5 pours in all, for 4–5 egg layers.
Step 6:

As soon as the first sheet sets, use a spatula (or a fork, or whatever's easiest) to carefully and fairly tightly roll it up, taking care not to tear the thin, delicate egg sheet. Slide the roll to the edge of the pan.
Step 7:

Now, on the cleared part of the pan, add a drop of oil if needed and pour in the next portion of egg mixture, swirling to spread it evenly. The idea is for each new sheet to stick to and join the one you've already rolled.
Step 8:

At this stage, lay very thinly sliced ham along where the roll will go. As soon as the new sheet sets, roll it up again, starting from the finished roll. Roll it as tightly as you can to avoid gaps in the center.
Step 9:

Oil the pan again if needed, let it heat, and pour in the next portion of egg mixture. Lay very thinly sliced cheese on this sheet — any semi-hard cheese works. Roll it up again. Repeat until you run out of egg mixture.
Step 10:

In the end you'll have a dense, filled egg log. While it's still hot, you can shape it however you like using a bamboo sushi mat (makisu): wrap the mat in plastic wrap and press the omelet firmly with your hands to give it the shape you want.