Last updated on October 6, 2021
The fluffy egg omelette we had at Japanese restaurant takes a lifetime to master (you know what I meant if you have watched Jiro dreams of Sushi). Making Tomago at home is actually very easy. It may not be as fluffy, but still delicious.
INGREDIENTS
- 4 eggs
- a pinch of salt
- sugar (depends on how sweet you like)
- 1/2 tsp soy sauce
PREPARATION
1. Beat the eggs, salt, sugar, soy sauce together until it is smooth
2. Heat the pan over medium low heat.
3. Spread oil around the pan, make sure it is well oiled to every surface of the pan.
4. Pour just enough egg to evenly cover the pan. Let it cook till it is not runny but still wet.
5. Use a spatula to carefully roll the egg from one side. Once the egg is rolled, use spatula to press it so the layers adhere to each other.
6. Move the rolled up egg to one side of the pan, and pour more eggs in. Repeat step 4 and 5 until all the eggs are rolled.
7. Use a sushi mat (or plastic wrap) to wrap the tamagoyaki tightly, and into desired shape. Let it set before cutting.
NOTES
For my Tamagoyaki (in picture), I only used 2 eggs and i did not add soy sauce. You can use as many eggs as you want, the Tamago will just get thicker. Although I would not suggest using less than 2 eggs.
Traditionally, Tamagoyaki is prepared in a shallow rectangular pan, which I don’t have. I used a regular round pan. You can fold the round edges up to made it square; or cut off the edges once it is cooked.
The key on making a successful tamago is the pan needs to be well oiled and hot to prevent the egg from sticking. Once your egg sticks to the pan, it will get worse. If this happens, scrape out any stuck bits and re-oil your pan before continue.
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