Elegant Japanese Tamago Yaki
Tamago Yaki, a delightful Japanese sweet omelet, is a cherished dish that showcases the art of layering flavors and textures. Inspired by my mother's expertise in sushi catering, this recipe honors her legacy, transforming simple ingredients into an exquisite culinary experience. Each layer of the fluffy egg creates a mesmerizing rolled texture, perfect for topping sushi bowls or serving as a charming side dish. Lightly sweetened and infused with a hint of cornstarch for a silky finish, this Tamago Yaki will elevate any meal with its unique presentation and rich flavors.
1
Servings
350
Calories
6
Ingredients
Ingredients
oil
2 teaspoons (divided)
eggs
5 (beaten)
sugar
1 tablespoon (granulated)
water
1/4 cup (room temperature)
cornstarch
1/2 teaspoon (sifted)
salt
1 dash (to taste)
Instructions
1
Heat 1 teaspoon of oil in a tamago yaki or deep square frying pan over medium heat (5) until shimmering, ensuring even coverage.
2
In a medium bowl, combine the beaten eggs, sugar, water, cornstarch, and salt. Whisk thoroughly until the mixture is smooth and homogenous.
3
Pour half of the egg mixture into the heated pan, tilting it gently to spread the mixture evenly across the bottom and slightly up the front side of the pan.
4
Using a thin spatula, gently roll the egg from the top of the pan towards you, starting with about a half-inch section. Allow each layer to set for 30-60 seconds before rolling further to maintain structure.
5
Once the roll reaches the bottom of the pan, carefully push it back towards the top. Reduce the heat to medium-low (4) and add 1/2 teaspoon of oil. Pour half of the remaining egg mixture into the pan, tilting to cover the area, especially around the roll.
6
Continue the rolling process with this new layer, allowing it to cook properly before rolling further.
7
Repeat this process with the last portion of the egg mixture, ensuring a fluffy, layered roll.
8
Once fully rolled, tilt the roll on its end to seal, ensuring all sides are cooked through. Adjust heat if necessary to prevent burning.
9
Remove the roll from the pan and let it rest on a plate for 5 minutes. Slice into thin pieces for nigiri or thicker slices for serving atop rice or on a plate.
Nutrition Information
25g
Fat
10g
Carbs
22g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Tamago Yaki?
Tamago Yaki is a delightful Japanese sweet omelet known for its layered flavors and unique rolled texture.
How many eggs are required for this recipe?
This recipe uses 5 beaten eggs.
Why is cornstarch used in the egg mixture?
A hint of cornstarch is added to give the omelet a silky finish and maintain its structure.
What type of pan is recommended for cooking Tamago Yaki?
A tamago yaki pan or a deep square frying pan is recommended for the best results.
How much sugar is in the Elegant Japanese Tamago Yaki?
The recipe calls for 1 tablespoon of granulated sugar.
Is this recipe suitable for sushi?
Yes, it is perfect for topping sushi bowls or slicing into thin pieces for nigiri.
How many servings does this recipe provide?
This recipe is designed for 1 serving.
What is the calorie count for this dish?
One serving contains approximately 350 calories.
What are the total grams of protein?
The recipe contains 22g of protein.
How much fat is in this Tamago Yaki?
There are 25g of fat in this dish.
What is the total carbohydrate count?
This recipe contains 10g of carbohydrates.
How much oil is needed in total?
A total of 2 teaspoons of oil is used, divided during the cooking process.
What temperature should the water be for the mixture?
The recipe specifies using 1/4 cup of room temperature water.
How long should each egg layer set before rolling?
Each layer should set for 30 to 60 seconds.
What is the recommended tool for rolling the egg?
A thin spatula is recommended for gently rolling the egg sections.
How do you seal the final roll?
Tilt the roll on its end in the pan to seal the edges and ensure it is cooked through.
How long should the Tamago Yaki rest before slicing?
It should rest on a plate for 5 minutes before slicing.
What heat setting should I use to start?
Start with medium heat (setting 5) to heat the oil until shimmering.
When should the heat be reduced?
Reduce the heat to medium-low (setting 4) after the first roll reaches the bottom of the pan.
What inspired this specific recipe?
The recipe was inspired by the author's mother's expertise in sushi catering.
How many ingredients are in this recipe?
There are 6 ingredients: oil, eggs, sugar, water, cornstarch, and salt.
What kind of salt is used?
A dash of salt is used to taste.
How many times is the egg mixture poured?
The mixture is poured in three stages: half first, then half of the remaining, then the final portion.
Can this be served as a side dish?
Yes, it serves as a charming side dish or a topping for rice.
Is the cornstarch sifted?
Yes, the recipe suggests using sifted cornstarch for a smooth mixture.
How thick should I slice the Tamago Yaki?
Slice into thin pieces for nigiri or thicker slices for serving atop rice.
Is there fiber in this recipe?
No, the fiber content for this recipe is null.
How do you ensure the mixture is homogenous?
Whisk the eggs, sugar, water, cornstarch, and salt thoroughly in a medium bowl.
What is the texture of the finished dish?
It has a fluffy, layered, and mesmerizing rolled texture.
What tags are associated with this recipe?
Tags include Japanese cuisine, tamago yaki, egg dish, sushi topping, and catered.