Fluffy Tamagoyaki (Japanese Rolled Omelet)
Japanese · Organized from the video by Japanese Cooking Ichie
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Ingredients · 1 to 2 servings
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Steps
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- 1
In a small bowl, whisk together 3 eggs, 1/2 tablespoon soy sauce, 2 tablespoons water, and 1/2 teaspoon potato starch until the yolks and whites are thoroughly combined.
💡 Mix well to ensure the egg whites and yolks are fully integrated for a better texture.
- 2
Heat a small round frying pan over low heat. Spread oil using a paper towel over the entire surface.
💡 If adding sugar, keep the heat low to prevent burning.
🔥 low heat
- 3
Test the pan temperature by dropping a bit of egg mixture; if it sizzles, it is ready. Pour one ladleful of the egg mixture into the pan and spread it evenly.
💡 If the pan isn't hot enough, the eggs will be soggy.
- 4
Cook until the egg is set but still slightly liquid on top. Use a spatula to cut the edges to shape the egg, then fold the egg from the far side toward you.
💡 Cutting the edges makes it easier to fold.
- 5
Spread oil over the pan. Pour a second ladleful of egg mixture into the pan, lifting the first layer of egg to let the liquid flow underneath. Fold the egg from the far side.
💡 Allowing the mixture to flow under the first layer prevents tearing during folding.
- 6
Repeat the process of oiling the pan and adding egg mixture in layers until the mixture is used up, folding from the far side each time.
💡 For the final layer, you can add more than one ladleful to ensure a thick roll.
- 7
Once finished, turn off the heat. Use the spatula to shape the roll while letting it sit for a minute in the pan using residual heat.
💡 If eating later, keep the heat on for an additional minute to ensure it is set.
- 8
Transfer to a cutting board and slice into bite-sized pieces.
💡 Trimming the edges can improve the appearance.
Tips
- Adding potato starch and water helps retain moisture and keeps the egg juicy.
- If the pan is too cold, the egg will be soggy; if it's too hot, the sugar will burn.
- When folding larger rolls, tilt the pan toward the far side to help the spatula slide under the egg.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Japanese Cooking Ichie on YouTube