German Version

Tamagoyaki Recipe japanese Egg Roll

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Copyright: RyuKoch

Serving(s): 1


Dashi (Fish) * 1 Pinch
Egg 1 Piece
Mirin * 1 Tsp
Oil (neutral) 2 Tbsp
Soy Sauce * 1 Tsp
Sugar 1 Pinch


Pan * 1 Stück
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Recipe Information

Vegetarian: no
Vegan: no
Lactose: no
Gluten: yes
Calories: ~ 100
Difficulty: 3/3
Country: japanisch
Category: Beilage
Preparation: 7 Min.
Cooking Time 10 Min.
Total Time 17 Min.
no responsibility can be taken for this information

Alternative for Mirin & Dashi 

I get asked quite often, which ingredients could be used instead of mirin and dashi. There is no Master alternative, but instead of mirin you could use white wine and instead of Dashi powder broth (vegetable stock or chicken broth). 

Ideal for any occasion 

Tamago-yaki (Japanese: es 焼 き meaning: fried egg) is a Japanese omelette, which is prepared for sushi, bento boxes and other Japanese recipes. Here, the eggs are merely refined with 4 few ingredients. The taste changes only minimally and so Tamagoyaki is a delicious and perfect side dish to every meal. The omelette is sautéed in a pan sprinkled with oil at low heat and then rolled. This gives it the typical snail shell-like grain. In addition, the inner core tastes very fluffy and juicy, as it accumulates the most liquid during searing. 

Sweet meets salty 

Another special feature is the balancing taste. The sugar and mirin make the omelette taste sweet and the soy sauce gives the whole thing a slightly salty touch. It is rounded off by a pinch Dashi (fish broth). An alternative to Dashi is also the usual vegetable broth. 

Difficulty 3 

I have marked the Tamagoyaki with difficulty level 3, as the rolling of the omelette requires some practice. So do not despair if the omelette breaks at the beginning. That’s quite normal. You should also use a smooth pan with a good layer of oil.

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  1. Put your eggs in a small bowl and stir it

  2. Add some dashi or vegetable soup stock powder, some soy sauce, mirin, sugar and a pinch of salt. Heat up a pan.

  3. Melt some butter or use vegetable oil in the pan and disperse the fat.

  4. Add some egg mixture until the ground is coated with a thin layer. Better use 2 spatula. Remove one side of the egg and start to roll the layer togehter. Dont roll the whole egg, until you used all of the egg mixture.

  5. Push the egg roll to one side and add the leftover mixture. When the layer is well-done, roll it again. Repeat these steps until u used all of the mixture.

  6. Fry the whole roll equally from all sides. Put out the egg roll and let it cool down. Cut in 2 cm wide pieces and serve warm or cold.

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