Japanese egg omelette rolls are called Tamagoyaki in Japanese. It is a very popular egg dish that's often served as a side dish or easily found in Bento, or Japanese lunch box. Introduced by Japanese Foodie, this recipe is very simple to make with a 9-inch round pan.
A stalk of green onion, parsley, cilantro, or any herbs you like (optional)
1 teaspoon of soy sauce
1 teaspoon of sugar
A pitch of salt
- a pitch of Bonito soup stock
- 1 tablespoon of hot water
- 2 tablespoon of cold water
Olive oil, or any type of greasing
1. Mix 3 eggs in a medium sized bowl.
2. Cut the green onions into small pieces
3. For dashi stock, I use Hondashi Bonito Soup Stock. Sprinkle a little of the stock into a cup, and add 1 tablespoon of hot water to dissolve. Add 2 extra tablespoon of cold water to the stock.
4. Add the dashi stock, soy sauce, sugar, salt, and chopped green onions into the egg mixture.
5. Turn on burner to low to medium heat. Brush olive oil onto pan. (I am using a 9-inch non-stick pan)
6. Add just enough egg mixture so that it covers the whole pan.
7. When it looks like it's 60-80% cooked, roll the omelette with a pair of chopsticks.
8. After it is rolled, brush more oil onto the pan.
9. Move omelette to one side of the pan, and add more egg mixture next to it.
10. When it is 60-80% cooked again, roll it.
11. Repeat 8-10 until you use all of the egg mixture.
12. Let the omelette cooled on a plate.
13. Cut it into 1-inch pieces and enjoy!