Japanese omelet – 55000 Recipes. Passion for food


Japanese omelet

This is the litmus test of Japanese cuisine. What do experts ask when they want to measure a restaurant. www.periodistaenjapon.com shows you how to make a Japanese omelette, the famous tamagoyaki, which is made in a rectangular pan.


  • 3 eggs
  • 1 tablespoon and a half soy sauce
  • 1 tablespoon and a half sugar
  • 2 green onion stalks
  • 2 tablespoons dashi (出 汁, だ し) or a variant of Japanese broth of chicken, fish and meat
  • A little oil


Japanese omelette is a main specialty of Japanese cuisine. It is found in many assortments of sushi, on nigiuri, to which it is attached with a piece of seaweed. Its preparation seems simple, but requires a lot of skill to make it fluffy. The snack gives the culinary measure to the person who prepares it.

  1. Beat the eggs in a bowl. Then add the sugar, soy sauce and dashi broth along with the finely chopped green onions.
  2. In a rectangular pan, heat oil and spread a quarter of the beaten egg. Allow it to set so that you can roll a Japanese-style omelette over the front of the pan. Add a little more oil and the other portion of egg. Roll in the opposite direction. Repeat the operation until a compact roll is obtained.
  3. Finally, place the tamagoyaki on the makisu pad, roll it up and let it cool. Cut the pieces of tamagoyaki to taste. To serve.

Recipe www.periodistaenjapon.com

Image from japanesecooking101.com


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