Hot Tamagoyaki

Recipe for a Japanese-style rolled Omelette

Tamagoyaki is seasoned with dashi, soy sauce and mirin, giving it its typical Japanese flavour. Traditionally, it is baked in several layers in a square pan and rolled up fluffily. The result is a tamagoyaki shaped like a small loaf of bread. Properly rolled and cut, the rolls also fit well on a sushi plate as tamago nigiri.

Ingredients for 1 Tamagoyaki (serves 4)

4 eggs
1 tbsp soy sauce
5 tbsp mirin (sweet rice wine)
4 tbsp dashi stock (or 0.5 tsp dashi instant powder dissolved in 40 ml water)
Oil for frying

For the filling:
50 g parsley
½ red pepper
1 red chilli

Preparation:

Mix the dashi, sugar and starch together.
Then whisk the eggs and mix well with the dashi mixture.

Wash the peppers and chilli, cut the peppers into small cubes, the chilli into fine rings.

Heat a pan with a little oil and fry the peppers with the chilli for about 1 minute.
Let the fried peppers and chilli cool down a little and then add them to the egg mixture.

Brush a frying pan that is as square as possible with a little oil.

Pour a third of the egg mixture into the pan. The mixture is quite liquid and should therefore spread evenly in the pan. As soon as the egg has almost completely set, carefully fold in one side with two forks, roll up completely and leave in the pan.

Now brush the pan with oil again, you can move the egg roll around. Now place it in the rearmost part of the pan and spread another third of the egg mixture in the pan. Lift the roll a little at a time so that the liquid egg mixture spreads underneath.

As soon as the egg has almost completely set, lift the first roll over the semi-solid mixture and roll it up so that the roll becomes thicker and thicker. Continue in the same way with the remaining egg mixture. The finished tamagoyaki can then be rolled up briefly in a bamboo mat to give it an even shape and the typical fluted pattern.

Cut the tamagoyaki into strips about 2 cm wide. These can then be dipped in soy sauce or other sauces with chopsticks.