How to cook Japanese tamago omelette: a delicious breakfast for every day

Tamago is a traditional Japanese omelette, which is distinguished by its delicate taste, layered texture and slightly sweetish shade. It is often used in sushi, bento or served as a separate dish. We at joy-pup tell you how to cook Japanese omelette.

Ingredients:

• Eggs – 4 pcs.
• Soy sauce – 1 tsp.
• Mirin (sweet rice wine) – 1 tbsp.
• Sugar – 1 tbsp.
• Salt – a pinch
• Vegetable oil – for frying

Step-by-step preparation:

• Beat eggs in a deep bowl, add soy sauce, mirin, sugar and salt. Mix well, but do not overdo it – it is important to maintain a smooth consistency without foam.
• For this dish, it is ideal to use a rectangular tamago-yaki-nabe pan, but a regular small frying pan will do. Heat it over medium heat, lightly grease it with vegetable oil.
• Pour in a little egg mixture (about 1/4 of the total volume) and distribute it evenly in the pan. As soon as the omelette slightly sets, but remains a little wet, carefully roll it into a roll, starting from one edge.
• Move the rolled omelette to the edge of the pan, grease the surface with oil and pour in a little more egg mixture. Lift the omelette so that a new portion of egg flows under it. As soon as the mass sets, roll the roll again, building up layers. Repeat the process until all the egg mixture is used.
• When the omelette becomes thick enough, carefully give it an even shape, pressing it with a spatula. You can cover it with a bamboo mat to give it the perfect shape.
• Let the omelette cool slightly, then cut it into portions. Serve with soy sauce, rice or use in sushi.

Read also how to make baked pasta with mushrooms.