Easy Peasy Tamagoyaki (Japanese Rolled Omelette) Recipe

Name: Easy Peasy Tamagoyaki (Japanese Rolled Omelette) Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 pc Knorr Chicken Cube; 1 cup warm water; 3 pcs large eggs; 2 1/2 tsp sugar; 1 tsp soy sauce; 1 tsp rice vinegar; pinch of salt; 2 tbsp cooking oil; to taste Knorr Liquid Seasoning Original

If you’ve been in a Japanese omelette craze lately, you’ve come to the right place. This recipe teaches you how to make tamagoyaki in a few easy steps using only pantry staples. Tamagoyaki literally means grilled or fried egg and is made by rolling together thin layers of egg in a tamagoyaki pan. A tamagoyaki pan is a non-stick rectangular shaped pan that makes cooking this delicious Japanese dish easier. Don’t fret if you don’t have one though, you can easily make this dish using a regular round pan with our step by step instructions. It won’t have the perfect shape that tamagoyaki is known for but it’ll taste the same.

This tamagoyaki recipe forgoes the specialty ingredients and focuses on keeping it simple while you learn the technique. Instead of dashi, we use Knorr Chicken Cube dissolved in water for an umami-rich taste minus a trip to the Japanese supermarket. Try this recipe today and watch it become a weekly staple in your household.

Tips

It’s easy to make this dish in a round pan but this tamagoyaki recipe calls for a smaller sized one. If your pan is 12 inches or larger, double the recipe for best results.

10 min.
2 People
Easy

Ingredients

1 pc Knorr Chicken Cube
1 cup warm water
3 pcs large eggs
2 1/2 tsp sugar
1 tsp soy sauce
1 tsp rice vinegar
pinch of salt
2 tbsp cooking oil
to taste Knorr Liquid Seasoning Original

Cooking Method

Dissolve Knorr Chicken Cube in warm water and set aside.
Beat the eggs in a large bowl, making sure not to overbeat. Set aside.
In a smaller bowl, combine 2 tablespoons of the dissolved Knorr Chicken Cube with sugar, soy sauce, rice vinegar, and salt.
Gently incorporate the seasoning mixture into the eggs by whisking lightly.
Transfer the egg mixture into a spouted measuring cup or pitcher to make it easier to pour slowly into the pan. Set aside.
Heat the frying pan over medium heat.
Fold a paper towel into a small square and dip it in the oil. It’s best if you use chopsticks or a small tong when doing this.
Next, apply a thin layer of oil to the pan using the paper towel dipped in oil.
Pour a thin layer of the egg mixture into the pan, tilting in all directions to cover the pan fully.
Once the bottom of the egg has set and the top is still soft, roll the egg into a log from one end of the pan to another. Use chopsticks or a spatula to gently do this.
Move the rolled egg onto one side of the pan and coat the other parts of the pain in oil once again.
Pour another thin layer of egg onto the pan, repeating the same tilting process as before. Make sure to lift the rolled omelet off the pan to get the egg mixture underneath it.
Once the bottom of the egg has set and the top is still soft, start rolling the previously rolled egg onto the other side to form an even bigger log.
Repeat this process until the egg mixture is used up.
You can already serve this tamagoyaki but if you want that iconic shape, use a bamboo sushi mat to roll it into your desired shape while warm. Let it stand for a little over 5 minutes before slicing.
Slice the tamagoyaki into circles that are around 1 inch thick. Place on a serving dish and serve with Knorr Liquid Seasoning on the side.
If storing for later use, place in an airtight container and freeze for up to two weeks. Defrost in the refrigerator overnight or for a few minutes in a microwave when ready to eat.