Tamagoyaki (Japanese rolled omelet)

Name: Tamagoyaki (Japanese rolled omelet)
Yield: 1
Cuisine: Japanese
Ingredients: 4 eggs, well beaten; Dash of Mirin; 1 tsp sugar; Few drops of soy sauce; Dash of salt; Ground pork (or turkey) browned with a little soy sauce, Mirin, salt and sugar; Fresh or defrosted frozen peas; 2 finely minced scallions

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Tamagoyaki (Japanese rolled omelet)

9 steps

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Description

omelet with peas, meat and scallions and baby Shiso leaves from my garden. My mother used to make this for her friends. I found her old recipe recently. Tamagoyaki (Japanese rolled omelet)

CategoryBreakfast, Eggs, Pork

Yields1 serving

CuisineJapanese

Ingredients
The Steps
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First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!

4 eggs, well beaten
Dash of Mirin
1 tsp sugar
Few drops of soy sauce
Dash of salt
Ground pork (or turkey) browned with a little soy sauce, Mirin, salt and sugar
Fresh or defrosted frozen peas
2 finely minced scallions

Next, follow the steps to finalize your dish and finally be able to enjoy it!

Mix eggs and seasonings.
Heat square Japanese omelet skillet or use a regular skillet. Oil lightly and heat to medium.
Add about 1/4 cup egg mixture, sprinkle some meat, peas and scallions.
Roll to one side of pan.
Add another 1/4 cup egg mixture and lift up the roll in the pan to incorporate the new egg into the old and sprinkle with meat, peas and scallions.
Roll to the other side of the pan.
Repeat until egg mixture is used.
Omelet should be a thick square.
Remove from pan and cool before slicing.