Name: Tamagoyaki (Rolled Omelet) - Soy Sauce & Salt Versions
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: For 3 M-sized eggs per batch
Cuisine: Japanese Cuisine
Ingredients: M-sized Eggs, 3 (for Soy Sauce-Heavy version); M-sized Eggs, 3 (for Salt-Heavy version); [A] Sugar, 3 tsp (for Soy Sauce-Heavy version); [A] Soy Sauce, 1.5 tsp (for Soy Sauce-Heavy version); [B] Sugar, 3 tsp (for Salt-Heavy version); [B] Soy Sauce, 0.5 tsp (for Salt-Heavy version); [B] Salt, 0.2 tsp (for Salt-Heavy version)

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Original: English

Tamagoyaki (Rolled Omelet) - Soy Sauce & Salt Versions

by 白ごはん.comチャンネル

Introduce two types of tamagoyaki: one with a richer flavor from extra soy sauce, and another with a beautiful color from extra salt. You can change the seasoning depending on your mood or occasion. Perfect for bento boxes with its vibrant color, or as a dinner side dish with a pronounced soy sauce flavor. This video will guide you through the detailed process of making both versions.

Ingredients

Scale:

Main Ingredients (For 3 M-sized eggs per batch)

M-sized Eggs, 3 (for Soy Sauce-Heavy version)
M-sized Eggs, 3 (for Salt-Heavy version)

Seasonings

[A] Sugar, 3 tsp (for Soy Sauce-Heavy version)
[A] Soy Sauce, 1.5 tsp (for Soy Sauce-Heavy version)
[B] Sugar, 3 tsp (for Salt-Heavy version)
[B] Soy Sauce, 0.5 tsp (for Salt-Heavy version)
[B] Salt, 0.2 tsp (for Salt-Heavy version)

📖Cooking Basics

yaki（ramen）

Steps

Crack 3 M-sized eggs into a bowl. Add 3 tsp sugar and 1.5 tsp soy sauce, then mix well to create the soy sauce-heavy egg mixture.
🕒 00:00
In a separate bowl, crack 3 M-sized eggs. Add 3 tsp sugar, 0.5 tsp soy sauce, and 0.2 tsp salt, then mix well to create the salt-heavy egg mixture.
🕒 00:00
Lightly oil a tamagoyaki pan with about 0.5 tsp oil and heat over medium heat until well-heated, ensuring oil coats the corners. Maintain a medium or slightly lower heat throughout.
🕒 02:44
Just before pouring, whisk the egg mixture again. Once the pan makes a sizzling sound, pour about 1/3 to 1/4 of the egg mixture.
🕒 03:04
As the edges start to set, gently push the cooked portion towards the center and slowly roll it from the front towards the back, gathering it at the back. 【Key Tip!】 Lift the cooked egg with chopsticks and pour the uncooked egg mixture underneath to integrate it.
🕒 03:26
Add oil to the front side of the pan.
🕒 03:56
Pour half of the remaining egg mixture over the entire pan, especially under the rolled egg.
🕒 04:03
As the egg mixture puffs up, poke it with chopsticks to release air bubbles.
🕒 04:19
Roll the tamagoyaki from the back towards the front, then shift it back to the rear.
🕒 04:23
Add oil to the front side of the pan.
🕒 04:38
Pour the last portion of egg mixture over the entire pan, especially under the rolled tamagoyaki.
🕒 04:42
Roll from back to front and shape. If it's too hot to roll, you can use a spatula.
🕒 05:07
Brown each side to your preference. If you want to cook the corners or other sides, flip and cook.
🕒 05:26
Turn off the heat, then carefully slide the tamagoyaki onto a plate.
🕒 06:02