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Aug 4

Tamagoyaki or Japanese egg roll is a layered and rolled omelette cooked in a rectangular pan. It’s usually serve on breakfast. The taste varies according to the cook’s preference. Tamagoyaki’s color is yellow when a light soy sauce is used and fire is low.

Here’s how to make tamagoyaki:

1. In a bowl, beat 3 eggs, 1/3 cup dashi stock soup (substitute with chicken stock), soy sauce, and rice wine (substitute with gin, vodka, or white wine).

 

 2. In a low fire, dab the pan with paper tissue soaked in oil and heat until the pan is hot enough. Test by dropping an egg mixture on the pan, the mixture should turn to solid in a second. Pour the egg mixture in the pan just enough to cover the pan, approximately 1/4 of the egg mixture. Break the bubbles that come up on the egg. When most of the egg is cooked like shown in the picture above, roll it and move it on the end side of the pan.

  

 3. Pour another set of egg mixture, approximately 1/4 of the mixture, wait to set and fold like in (2).  Repeat the process until all the egg mixture is finished.

4. Cut the egg roll and serve. Enjoy!

2 Responses to “How to Make Tamagoyaki with Pictures”

  1. khushi
    5:09 pm on August 12th, 2011
  2. sPwWdMWJSjhpsX
    8:43 am on March 5th, 2013

    Hey there! Someone in my Myspace group shared this site with us so I came to take a appear.

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