top of page

Tamagoyaki (Japanese Rolled Omelet)

(by Kyoko Era)


3 large eggs

1 t. soy sauce

1 - 2 t. sugar

pinch of salt

2 t. neutral flavored oil such as canola

Beat eggs well in a bowl using either a fork or chopsticks.

Add soy sauce, sugar, and salt.

Have paper towel handy to keep pan oiled.

Heat a small amount of oil in a small square or round skillet over medium heat.

Add a small amount of egg mixture and stir until just set.

Roll the egg into a log shape, and move to the lower side of the pan.

Add a little more oil to the pan with the paper towel and add more egg, letting it run under the rolled egg.

When the new addition of egg is set, roll it up, incorporating the previous roll, making a thicker roll.

Continue oiling the pan, cooking small amounts of egg, and adding to the roll.

Remove from pan, allow to cool slightly, and cut into thin slices.


(Read Yamato Spirit, the story that accompanies this recipe.)

Recent Posts

See All

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Walnut Sponge Cake

(by Lisa Cohen) softened butter for pan 1 dozen eggs, separated 1 1/2 c. (scant) sugar zest and juice of 1 lemon zest of 1 orange 1 c. matzo flour, sifted 2 T. potato starch, sifted pinch of salt 1 c.

Commenti


bottom of page