Tamagoyaki With Spinach Recipes

TAMAGOYAKI (JAPANESE EGG OMELET) RECIPE BY TASTY

Steps:

• In a small bowl, combine the dashi, salt, soy sauce, sugar, and water. Mix until everything is dissolved.
• In a medium bowl, beat the eggs and add the seasoning mixture. Mix until well-combined.
• Heat a tamagoyaki pan over medium-high heat. Brush a thin layer of oil on the pan.
• Pour a third of the egg mixture into pan and quickly swirl to cover the entire pan. When the egg is half-set, gently roll the egg.
• With the rolled egg still in the pan, pour in another third of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is half-set, roll the omelette toward you. Repeat with the rest of the egg mixture.
• Slice into bite-sized pieces.
• Enjoy!

TAMAGOYAKI: JAPANESE ROLLED OMELET

Steps:

• Gather the ingredients.
• Beat eggs in a bowl.
• Add dashi soup and sugar in the egg and mix well.
• Heat a tamagoyaki pan over medium heat. Oil the pan.
• Pour a scoop of egg mixture in the pan and spread over the surface.
• Cook it until half done and roll the egg toward the bottom side.
• Move the rolled egg to the top side.
• Oil the empty part of the pan and pour another scoop of egg mixture in the space and under the rolled egg.
• Cook it until half done and roll the egg again so that the omelet becomes thicker.
• Cook the omelet until done.
• If you are using a regular frying pan, shape tamagoyaki on bamboo mat.
• Cut tamagoyaki into 1-inch-thick pieces.
• Serve for breakfast, put in a bento as a side dish, or used as a filling in sushi.

TAMAGOYAKI (JAPANESE ROLLED OMELETTE)

Steps:

• Gather all the ingredients.
• Gently whisk the eggs in a bowl. It's best to "cut" the eggs with chopsticks in a zig-zag motion; do not overmix.
• In another bowl, combine the seasonings and mix well.
• Pour the seasonings mixture into the eggs and whisk gently. Then pour the mixture into a measuring cup with a spout and handle so that it'll be easier to pour into the frying pan.

TAMAGOYAKI (JAPANESE ROLLED OMELETTE)

Steps:

• Whisk eggs, dashi stock, sugar, mirin, and soy sauce together in a bowl.
• Heat 1/3 of the oil in a large nonstick skillet over medium-high heat. Add about 1/3 of the egg mixture and quickly swirl the pan to evenly cover the bottom. Start rolling up the omelette from one side to the other as soon as it is set.
• Keep the roll to one side, then add another 1/3 of the oil to the skillet and another 1/3 of the egg. Swirl the pan, ensuring the entire bottom is covered, including around and underneath the first roll. Cook until set. Roll up from the side containing the first roll, so that is now at the center.
• Repeat the process with the remaining oil and egg. Transfer rolled omelette to a bamboo rolling mat. Roll up tightly and allow to cool for a few minutes.
• Unwrap the omelette and slice into 6 pieces. Serve warm or cold.

TAMAGOYAKI WITH SPINACH

Steps:

• Whisk eggs in a large bowl until just mixed.
• In a small bowl, whisk together the dashi/water, sake, sugar, tamari, and salt to taste until the sugar is dissolved.
• Add to the eggs and stir to combine. Transfer the mixture to a measuring cup/container with a spout.
• Heat a tamago pan** over medium heat. Add 1/2 teaspoons oil and brush over the surface of the skillet with a pastry brush. Working in batches, pour a thin layer of egg*** into the skillet.
• Tilt the pan to coat the surface evenly with egg. Place some spinach leaves on top of the egg. When the egg begins to pucker, around the edges, push/roll the egg with chopsticks or spatula from one end of the pan to the other so that you have a long cylinder of egg. Leave it in the pan.
• Brush the pan with more oil. Pour more egg in the pan and tilt it to spread the egg around. Lift the egg log and let the egg run underneath (it will help the rolling process).
• Spread more spinach leaves on top of the egg and, once the egg starts to pucker, use the egg log as your core and roll in the other direction.
• Repeat the process, fattening the log as you go. Watch your heat and lower it towards the end to prevent the log (as it gets bigger) from browning too fast due to its weight.
• Remove the log from the pan and cut into 8 equal pieces.