This is a fundamental recipe for tamagoyaki that's delicious even when cold, making it perfect for bento boxes. This fail-proof cooking method results in a fluffy and juicy omelet. By adding a little extra care, you can create an exquisite tamagoyaki that stays moist even after a long time. Give it a try!
Ingredients
Main Ingredients (2 servings)
Seasonings
Cooking Basics
Steps
- Crack 4 eggs into a large bowl. Cracking eggs against each other makes it less likely for shell fragments to fall in.
- Add 1 tbsp sugar, 1/2 tbsp soy sauce, 2 tbsp water, and 1/3 tsp potato starch to the bowl with the eggs.
- Whisk thoroughly with a whisk or chopsticks until the egg whites are broken down and integrated with the yolks. This helps prevent lumps of egg white and uneven cooking.
- Prepare a spatula. A spatula with a silicone tip is less likely to scratch the pan and makes rolling easier.
- Have vegetable oil or a mild olive oil ready.
- Heat the frying pan over medium-low heat. Since sugar is present, the omelet can burn easily if the heat is too high. Cooking slowly over very low heat and ensuring the pan is thoroughly hot for 2-3 minutes will result in a fluffy omelet that isn't mushy.
- Once the frying pan is very hot, add vegetable oil (as needed) and spread it evenly. Heat the oil to prevent the egg from sticking. To check if the pan is hot enough, drop a small amount of egg mixture; it should sizzle.
- Pour about 60ml (1 ladleful) of the egg mixture into the hot frying pan. A 'sizzling' sound is ideal.
- Gently stir the egg mixture to speed up cooking. Heat slowly until it thickens.
- Once the egg starts to set, use the spatula to fold it into thirds. Fold it towards you once, then tilt the pan and fold it twice more.
- Move the rolled omelet to the back of the pan. If it's sticking, gently peel it and slide it over.
- Lightly add vegetable oil (as needed) to the empty space and spread it across the pan.
- Pour in the second ladleful of egg mixture. A 'sizzling' sound is ideal here as well.
- Slightly lift the rolled omelet at the back and pour 2-3 ladlefuls of egg mixture underneath it.
- Cook until the liquid egg mixture thickens, then fold it into thirds as you did the first time.
- Move the rolled omelet to the back. Even if it separates slightly, adjust it so it sticks together.
- Lightly add vegetable oil (as needed) to the empty space and spread it across the pan. Be careful of areas without non-stick coating, as they can be prone to sticking.
- Pour in the third ladleful of egg mixture and pour some of the liquid egg mixture under the previously rolled omelet.
- Cook until it sets, then fold it into two. Adjust to fill any gaps.
- Lightly add vegetable oil (as needed), spread it evenly, and pour in the remaining egg mixture.
- Pour the egg mixture under the rolled omelet several times and cook until it sets. Maintain very low heat to prevent burning. Patience is key; don't rush the process.
- Finally, fold it into two. Insert the spatula under the omelet and roll it up while tilting the pan slightly.
- Once rolled, turn off the heat and let it set for about 1 minute while shaping it with the spatula. This allows the inside to cook thoroughly from the residual heat and creates a beautiful shape. For bento boxes, ensuring it's fully cooked is more hygienic than serving it semi-cooked.
- Transfer the tamagoyaki to a plate.
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