Rolled omelet (Tamagoyaki) sushi is one of my son's all time favourite Japanese food. Tamagoyaki takes on a slightly sweet flavour due to the addition of sugar.
During the recent school holidays, I thought it would be fun to make some home-made sushi with my son. I also took the opportunity to learn to make tamagoyaki. As usual, I turned to Nami's wonderful blog to learn it.
Japanese Rolled Omelet - Tamagoyaki
Source: Just One Cookbook, with minor modifications
As I don't often cook Japanese food at home, I decided to save some money and substitute some of the Japanese ingredients with Chinese ingredients where appropriate.
- 3 large eggs, beaten
- 1 tbspn white sugar
- 1 tsp soy sauce
- 1/2 tsp chinese cooking wine (originally sake)
- 1 tsp white vinegar
- 4 tbspn water
- 1/2 tsp chicken stock powder (originally dashi stock powder)
1. Mix all the seasonings with the beaten egg.
2. Pour a drop of oil onto a flat non stick pan (preferably a square pan), use a piece of kitchen towel to dab the oil around, and pour a thin stream of egg mixture to make a thin layer of omelet. When it is almost set, use a pair of wooden chopsticks to roll it over to one side.
3. Pour some egg mixture on the other side of the pan and repeat Step 2. When the egg layer is almost set, roll the cooked side to join the first roll and roll it all up. Repeat this until all the egg mixture is used up, and a thick roll of omelet is formed.
You can refer to Nami's post for a step-by-step tutorial on how to do this.
4. Let the omelet cool down a little. Place the omelet on a bamboo sheet, wrap it and gently compress the omelet into shape. Cut into chunks and chill for at least one hour before serving.
|My tamagoyaki is no where near as pretty as Nami's but I shall persevere!|
I like to serve this as part of a simple Japanese meal comprising Miso Soup, Japanese Salted Salmon, Japanese cucumber salad (recipe to follow) and either steam rice or porridge.