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.
- rectangle pan or frying pan
- 2 eggs large size
- 1 tsp Mentsuyu
- ½ tsp potato starch or corn starch
- 1 tbs water
- Beat egg until egg whites and yolks well combine.
- Mix Mentsuyu, potato starch and water well. Add to beaten eggs.
- Heat the pan and grease the surface. Pour 1/3 of the egg mixture, roll it towards you when it's still wet.
- 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.
- Repeat the process one more time and it's done!