How to make Tamagoyaki (Japanese omelet) Ready just in 8 minutes.

Tamagoyaki (Japanese omelet) (卵焼き or 玉子焼き), meaning ‘grilled egg,’ is a delightful Japanese omelet made by rolling together several layers of beaten fried eggs. Traditionally cooked in a rectangular pan known as a makiyakinabe or tamagoyaki pan, this dish combines simplicity with elegance. With the perfect blend of soy sauce, rice vinegar, and a hint of red pepper flakes, enjoy my version of this classic Japanese recipe!

Tamagoyaki (Japanese omelet)

Ingredients: 

• Eggs – 4 
• Olive oil – 1 teaspoon
• Soy sauce – 1 teaspoon
• Rice vinegar – 1 teaspoon
• Red pepper flakes – ¼ teaspoon

 

Instructions: 

1. In a bowl add eggs, soy sauce, rice vinegar, red pepper flakes and mix well. 
2. Heat a non-stick tamagoyaki pan over medium-low heat and lightly coat it with olive oil. 
3. Pour a thin layer of the egg mixture into the pan and let it cook until it starts to set, but is still slightly runny on top. 
4. Gently roll the egg from one side to the other using a spatula. 
5. Move the rolled egg to one side of the pan and pour another thin layer of the egg mixture into the empty part of the pan. 
6. Once it starts to set, roll the first roll over the new layer and continue this process until all the egg mixture is used up. 
7. Remove the rolled tamagoyaki from the pan and let it cool slightly. 
8. Cut the tamagoyaki into 6 equal pieces and serve warm or at room temperature.

Notes:

• Ready in 8 minutes.

Also you can watch the Tamagoyaki (Japanese omelet) on YouTube.