TAMAGOYAKI / JAPANESE ROLLED OMELETTE

     
  Tamagoyaki /Japanese Omelette is one of the easiest and most versatile egg dishes, I have come across. Tamagoyaki, literally means 'grilled/fried egg', which is made by rolling together several layers of seasoned egg. These are prepared in a rectangular omelette pan called a 'Makiyakinabe'. These rolled eggs are called 'TAMAGOYAKI' in Japanese and 'GYERAN MARI' in Korean.
     This simple Japanese-style egg roll serves as a quick add-on. I frequent this every now and then, as it is one of the most delicious egg dishes which can be cooked in the spree and all the more what you need is fewer ingredients. Another reason is that anything I make with 'EGG', is unanimously voted in our home and I love to cook quick and simple dishes. Normally rectangular pans are used to prepare tamagoyaki, even round non-stick/well-seasoned pans serve well for the purpose. It's best to use pans smaller than 10 inches.  All you need is that the eggs should easily come off from the pan while it's rolled.  This enhances the texture and beauty of TAMAGOYAKI.
     This dish is typically made with one or two types vegetables, mostly with finely chopped Scallions and Carrots. But the add-on options are endless – we can use Onions, Mushrooms,  Bell Peppers, Cabbage, Ham, Bacon, Sausages, Cheese, Seaweeds etc. I am pretty sure it's  difficult to get a perfect Egg roll the first time, but practice along with a well-seasoned pan can perfect you in due course.

Cuisine : Japanese / Korean
Course : Side Dish
Spice Level  : Low
Difficulty : Low
Serves : 2 -3
Author : SM

Preparation Time - 10-15 Minutes
Cooking Time - 8 -12 Minutes

INGREDIENTS :

Eggs - 4 Nos.
Milk - 1 Tbspn
Carrot - 1 Tbspn
Onion - 1 Tbspn
Spring Onions - 1 Tbspn
Pepper Powder - A Pinch
Mirin - 1 Tbspn
Light Soy Sauce - 1 Tspn
Salt - To Taste.
Sugar - A Pinch
Oil - 2 -3 Tspns

METHOD :

• Crack the eggs into a mixing bowl.
• Add Milk to the eggs along with Salt, Mirin, Light Soy Sauce, a pinch of Sugar and whisk until well combined.
• Finely chop, Onions, Carrots and the green part of Spring Onions. 
• Add them into the egg mixture along with a dash of Pepper and mix well.
• Lightly grease a frying pan with Oil. 
• Heat the frying pan on a low flame. 
• Pour in ½ of the egg mixture into the pan and spread it all around the pan into a thin layer.
• Cook this over low heat cook until half done. 
• Roll the omelette half way from the right/left to the middle. 
• Carefully move the egg roll to one edge of the pan.
• Slightly grease the pan each time you roll up. 
• Pour ¼ of the remaining egg mixture and spread it out thinly over the pan
• Cook this until half done and roll it again half way up from the right/left to the middle of the pan.
• Pour the remaining egg mixture and cook until half done. 
• Finally roll all the way up.
• Transfer it to a cutting board and allow it to cool for few minutes. 
• Carefully slice the egg rolls into bite-size pieces with a sharp knife. 
• Serve it hot or cold.

• If you find it difficult to roll Tamagoyaki in a pan, You can transfer it to a Sushi rolling mat and roll up tightly to get a perfect Egg roll.
• This would also make your cutting job easier.
• Allow the egg roll to cool down before cutting them, otherwise, they tend to break.
• For a simple version of Tamagoyaki, it can be prepared with just Eggs and seasonings.
• Can add different ingredients like mushrooms, sausages or seaweed for extra flavour.
• Finely chop all the ingredients before adding them to the egg mixture.  
• Pour the Egg Mixture over greased pan every time you add them.
• Ensure the layers are thinly spread.