• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

World Cuisine

History and Recipes

  • 日本語
  • English
  • Home
  • Asia and Oceania
  • Europe
  • Africa
  • Americas
  • About
  • Contact
You are here: Home / Asia and Oceania / Japan / Tamagoyaki (Japanese Rolled Omelette) / Japan

Tamagoyaki (Japanese Rolled Omelette) / Japan

By T_Nagata Leave a Comment

Jump to Recipe Print Recipe
tamagoyaki
tamagoyaki
Contents hide
1 What kind of dish is this?
2 Name
3 History
4 Spread
5 Others
6 Recipe of Tamagoyaki

What kind of dish is this?

This is a Japanese dish where eggs are thinly cooked and rolled.
Probably a dish that was born in the 17th and 18th centuries and is a staple of home cooking such as sushi toppings, lunch boxes, and breakfast.

Name

・Tamago=egg
・yaki=grill

History

For a long time, the Japanese have hardly eaten eggs because of the influence of Buddhism.
But, with the introduction of egg-based Western confectionery in the 16th century, we gradually began to eat eggs.
The eggs, sugar and mirin used in this dish were expensive.
But, a novel published in 1783 describes cookware for tamagoyaki. Considering these, it can be considered that it was born in the 17th-18th century.
And, at that time, the type that used soup stock, yam, fish paste, etc. in addition to eggs was common.
For example, “gyoku” at a sushi restaurant.
These require high skill.
※Unlike fish, eggs are long-lived unless they are broken, so the sushi restaurant offered “gyoku” so that even when fish could not be caught, they could be open.

Spread

After World War II, the government encouraged the production of eggs to feed children with protein.
As a result, eggs became available cheaply after sugar and mirin.
In the 1950s, modern Tamagoyaki ware that could easily be made using “eggs, soy sauce, sugar, mirin” became popular.

Others

It is a dish with various variations depending on the region and home, such as eggs, soy sauce, sugar, mirin and dashi stock.
This time I made it only with eggs, soy sauce, sugar.
Some people like sweet Tamagoyaki and others dislike it.
But I like it.

tamagoyaki
tamagoyaki

Recipe of Tamagoyaki

This is a recipe I made without any particular thought.
Print Recipe Pin Recipe
Prep Time 2 mins
Cook Time 5 mins
Total Time 7 mins
Course Side Dish
Cuisine Japanese
Servings 1

Ingredients
  

  • 3 eggs
  • 1.5 tbsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp favorite oil

Instructions
 

  • Mix eggs, sugar and soy sauce.
  • Heat the oil in a pan.
  • Pour 1/3 of number 1. Tilt the frying pan to cover the entire surface.
  • When the surrounding area is burnt, roll it into a log shape from the upper side to the other side.
  • Roll the log to the upper side. Add oil if necessary.
  • Pour 1/3 of number 1. Lift the log so that it spreads underneath.
  • When the surrounding area is burnt, roll it into a log shape from the upper side to the other side.
  • Roll the log to the upper side. Add oil if necessary.
  • Pour 1/3 of number 1. Lift the log so that it spreads underneath.
  • When the surrounding area burnt, roll it into a log shape from the upper side to the other side.
    Finish.

Notes

・Low heat or medium heat.
・This is a method of making with a frying pan for Tamagoyaki.
・If you make it with a round frying pan, add the following.
↓↓↓
Number 4,7,10
→Fold the eggs sideways towards the center and
roll it in a log shape from the top to the underside.
Keyword egg

Filed Under: Japan Tagged With: Breakfast, Egg, Side Dish

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About

This site posts local recipes from around the world, or recipe with some adjustments of mine to it.

I’ve also included the history of each dish, so you can enjoy it along with the local recipes.

I hope that this site will help you feel like you are traveling abroad while at home.

And, I would be happy to receive ratings and comments that are placed on each post.

Instagram

YouTube

Information

★I’ve written “laurel leaves” in some recipes. I think the name is different in different countries. In some countries it means “bay leaves”.

【Next post】

Asia…undecided

.

【The latest post】

6/21=Nasi goreng / Indonesia

5/7 = Bicol Express / Philippines

5/3 = Adobo / Philippines

3/5 = Chang Ying Tou / Taiwan

3/4 = Oyakodon / Japan

Search

Search by Course

Courses

Appetizer
Breakfast
Dessert
Drinks
Main Course
Salad
Sauce
Side Dish
Snack
Soups or Stew

Search by ingredients

Ingredient

Beef
Mutton
Pork
Chicken
Fish or Seafood
Vegetables
Tomato
Potato
Mushroom
Cheese
Butter
Egg

Search by others

Other

Rice
Bread or Sandwich
Pasta or Noodle

Most Viewed…Chinese Pepper Steak / China

chinesepeppersteak

Most Viewed…Pasta alla gricia / Italy

Pasta-alla-gricia

Most Viewed…Paprikás Csirke / Hungary

paprikascsirke

Footer

The Roman Pasta

  • cacio e pepe
    Italy/Cacio e pepe
  • Pasta-alla-gricia
    Italy/Pasta alla gricia
  • Amatriciana
    Italy/Amatriciana
  • carbonara
    Italy/Spaghetti alla carbonara

The spread of Islamic cuisine

  • jujehkababtabei
    Jujeh kabab / Iran
  • Tajine
    Tajine / Morocco
  • kedjenou
    Kedjenou / Côte d’Ivoire
  • poulet yassa
    Poulet yassa / Senegal

Creamy dishes

  • waterzooi
    Waterzooi / Belgium
  • estrogonofedefrango
    Estrogonofe de frango (Brazilian version of Beef Stroganoff) / Brazil
  • salsacaruso
    Salsa caruso / Uruguay

Home(トップ)│Disclaimer(免責事項)│Privacy Policy(プライバシーポリシー)

© 2020 T.Nagata