This Month’s Easy to Cook Japanese Recipe is Tamagoyaki, which is a Japanese style sweet omelette. In Japan, it is usually served as a side dish to breakfast, but it is a great side dish for any meal.
Serves about 2 people.Ingredients
- 4 eggs
- 2 tbsp dashi
- 1 tbsp caster sugar
- 1 tbsp mirin
- 1 tsp light colour soy sauce
- 1 tbsp vegetable oil
- 1 tbsp grated daikon
- soy sauce
- Crack the eggs into a bowl and add dashi, caster sugar, mirin and soy sauce then whisk.
- Strain into another bowl.
- Heat up a non-stick frying pan over a medium heat for 1 minute. Pour in a little oil and swirl evenly over the pan.
- Pour in one third of the egg mixture and cook until set around the edges.
- With a spatula fold one third towards the front of the pan, then fold over again in the same direction onto the remaining portion.
- Add a little more oil to the pan and pour half the remaining egg mixture onto the empty area of the pan and cook until the edge sets.
- Again fold one third towards the folded egg, then fold this over the top of previous roll, making a flat roll on one side of the pan.
- Add more oil and pour in the remaining egg mixture, and repeat the folding process. With the spatula, give a little push to mould the shape.
- When cooked remove from the heat. And place on a bamboo mat. Wrap the omelette with the bamboo mat and shape. By pressing with your fingers on one side only along the length of the roll, you can make a wedge shape which produces attractive “petals” when cut across the roll. It can also be squared off for a simple version.
- Cut into pieces and serve with grated daikon and soy sauce.
Tamagoyaki is also a popular sushi topping and is a great addition to any bento lunch box.
Photo by: I’m a Foodie