Tamagoyaki literally means fried egg. Often served like thin layers of fried eggs rolled together, I actually like making these a bit sloppy like loose scrambled eggs or an omelette.
A great side dish with a sweet flavour, this super easy recipe makes tamagoyaki (Japanese style fried egg / plain omelette) for two.
Ingredients
- 4 eggs
- 1 tablespoon sugar
- 1 pinch of salt
- Tsuyu or Soy sauce
How to make tamagoyaki
- Beat the eggs and mix in sugar and salt.
- Fry it in a pan and serve before it completely sets.
I pour all of it at once in a warm oiled pan, and occasionally stir it with a spatula until most of it is cooked through. - Pour some tsuyu or soy sauce before eating.
What’s the history of tamagoyaki?
The origins of tamagoyaki can be traced back to the Edo period in Japan (17th to 19th centuries). During this time, a type of rolled omelette known as “atsuyaki tamago” started gaining popularity as a street food. Atsuyaki tamago was made by grilling or pan-frying layers of beaten eggs and seasoning them with soy sauce or other condiments.
As time went on, the dish evolved, and its preparation methods and flavors varied across regions and households. The modern tamagoyaki as we know it today, with its distinct rectangular shape and sweet yet savory taste, became more standardized during the 20th century.
Nom nom nom… can you wrap it up for me?
Tamagoyaki is a popular Japanese dish that consists of rolled, layered, or folded seasoned eggs, often described as a sweet and savory rolled omelette. It has a long history and is a staple in Japanese cuisine, both as a standalone dish and as a component in various meals, such as breakfast, bento boxes, and sushi.
Tamagoyaki’s long history and cultural significance have solidified its place as a beloved dish in Japanese cuisine, enjoyed by people of all ages.
Leave a Reply