How to make ★Tamagoyaki★ Japanese omelet★おいしい卵焼きの作り方（EP4）

Today, I will be making “Tamagoyaki” Japanese omelet. 　

Japanese omelet is very popular in Japanese everyday meal.

We eat it for breakfast as I had shown in the last video. And we love to put it in a bento lunchbox!

Never get bored!　Lol.

My Tamagoyaki recipe is Kyoto style, adding no sweetener in it. Its savory aroma of Dashi is so good.

I use Mentsuyu for the seasonings. Please watch my signature Mentsuyu recipe if you haven’t seen it. Check the description box below. 

You can find Mentsyu at a Japanese supermarket. If you can’t find it, I will show you the other ratio later in this video. 

Starch works to set the dashi broth within a tamagoyaki. Just a little bit of starch will work amazingly, especially if you put it in a bento lunchbox. If you eat soon after finish cooking, you don’t have to add starch. 

Tamagoyaki

The best egg dish in Japan

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Servings: 2 poeple

Course: all, Breakfast

Cuisine: Japanese

Ingredients Equipment Method

Ingredients

  

• 2 eggs large size
• 1 tsp Mentsuyu
• ½ tsp potato starch or corn starch
• 1 tbs water

Equipment

• rectangle pan or frying pan

Method

 

1. Beat egg until egg whites and yolks well combine.
2. Mix Mentsuyu, potato starch and water well. Add to beaten eggs.
3. Heat the pan and grease the surface. Pour 1/3 of the egg mixture, roll it towards you when it's still wet.
4. Place the rolled egg on top of the pan, then grease the surface again. Pour a half of the rest of the egg mixture and run all over the surface. Take rolled egg up and run the egg mixture through. Roll it towards you.
5. Repeat the process one more time and it's done!