Japanese omelette or Tamagoyaki

Welcome to the kitchen of My-personaltrainer, which today has taken on the guise of an oriental cuisine. Today, therefore, another typical Japanese recipe: Tamagoyaki. It is a sort of revisited omelette, rolled on itself, which can be considered a dish in itself or an ingredient for making sushi. Let's get in the kitchen!

Video of the Recipe

Problems with playing the video? Reload the video from youtube.

Identity Card of the Recipe

• 168 KCal Calories per serving

• Ingrediants

  For 1 roll of Tamagoyaki

  • 180 g (3 medium) of eggs
  • 1 pinch of salt
  • 1 pinch of sugar
  • 1 tablespoon of soy sauce
  • 1 knob of butter or 1 tablespoon of extra virgin olive oil

  Materials Needed

  • Bowl
  • Pan with a diameter of 24 cm
  • Sticks or scoop
  • Transparent film
  • Fork or whisk

  Preparation

  1. Shell the eggs and combine them in a bowl. Quickly beat the eggs together with a tablespoon or two of soy sauce, a pinch of salt and a little sugar.
  2. Meanwhile, heat a pan (24 cm diameter), greasing it with a drop of oil (or butter).
  3. Pour half of the beaten egg into the pan, maintaining a moderate-lively flame: let the omelette set.
  4. As soon as the omelette hardens (after about 1 minute), start rolling it with the help of a spatula or sticks, taking care not to break it.
  5. Leave a flap of the omelette to roll up, then add the remaining beaten egg (which will adhere to the flap of the already formed omelette).
  6. The egg will congeal quickly: at this point, roll it up completely.

  Did you know that
  Normally, Tamagoyaki is cut into thin slices to be then used as a decoration for sushi (eg for the preparation of nigiri).
  There is another type of omelette (called fukusazushi), often used as a substitute for nori seaweed to prepare sushi.

  7. Remove the omelette roll from the pan and place it on top of a sheet of cling film. Wrap the Tamagoyaki on cling film and let it cool completely, first at room temperature then in the fridge for at least an hour.
  8. Cut the Tamagoyaki into transversal slices and use as a decoration for the nigiri. It is also possible to obtain 4 horizontal strips and use them as a filling for other Japanese culinary preparations such as futomaki and hosomaki.

  Alice's comment - PersonalCooker

  Call it tamago or dashimaki, as you like: the fact is that Tamagoyaki is the classic Japanese omelette-omelette! Now it's up to you to decide how to use it: it is ideal for making sushi but it is also delicious to be dipped in soy sauce.

  Nutritional values ​​and Health Comment on the recipe

  The Japanese Omelette or Tamagoyaki is a food based on whole eggs; for this reason, it is characterized by the high concentration of cholesterol. It does not provide high quantities of carbohydrates or fibers and the protein content (with a high biological value) is remarkable. Despite the lipid profile is good, the omelette is not a suitable food to the nutrition of the subject suffering from hypercholesterolemia. It has no other contraindications and can be contextualized (with due moderation) in any type of diet.
  The average portion of Japanese Omelette or Tamagoyaki is variable, as it complements other far more elaborate preparations.