Simple And Sweet: Tamagoyaki Recipe Without Dashi

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Tamagoyaki, also known as a Japanese rolled omelette, is a popular breakfast or light meal option. It’s known for its beautiful golden color, fluffy texture, and slightly sweet flavor. The good news? You don’t necessarily need dashi, a traditional Japanese stock, to create a delicious tamagoyaki. This recipe uses readily available ingredients to achieve that same delightful result.

Ingredients:

Tamagoyaki
Tamagoyaki

3 large eggs

  • 1 tablespoon + 1 teaspoon mirin (or 1 1/2 teaspoons sugar)
  • 1 tablespoon soy sauce
  • 1/2 teaspoon vegetable oil
  • Pinch of salt (optional)
  • Nonstick frying pan (preferably square or rectangular)
  • Optional: chopsticks or bamboo skewers for rolling

  • Instructions:

    1. Crack the eggs into a bowl and whisk well. Whisk until the eggs are light and frothy.

    2. Add the mirin, soy sauce, and optional salt (if using). Continue whisking until fully incorporated.

    3. Strain the egg mixture through a fine-mesh sieve. This step removes any unwanted bits of eggshell and creates a smoother texture for the tamagoyaki.

    4. Heat your nonstick frying pan over medium-low heat. Add the vegetable oil and swirl to coat the pan.

    5. Pour a thin layer of egg mixture into the pan, tilting the pan to spread the egg evenly. Let the egg cook for about 20-30 seconds, until the edges begin to set.

    6. Using a spatula, gently lift the cooked edge of the omelette and begin to roll it towards the far end of the pan. You can use chopsticks or a bamboo skewer to help you roll.

    7. Tilt the pan again and add a small amount of the remaining egg mixture to the exposed omelette. Allow it to cook slightly before lifting the edge closest to you and rolling it over the new layer of egg.

    8. Repeat steps 6 and 7, adding more egg mixture and rolling as you go. Aim for thin layers to ensure even cooking and a nice, fluffy texture.

    9. Once all the egg mixture is used, continue cooking the rolled omelette for another 30 seconds to 1 minute. This allows the inside to cook through completely.

    10. Transfer the tamagoyaki to a plate and let it cool slightly before slicing. You can cut it into bite-sized pieces or thick slices, depending on your preference.

    11. Serve your tamagoyaki warm or at room temperature. Enjoy it plain, with a drizzle of soy sauce, or with your favorite toppings like pickled ginger or chopped scallions.

    Nutrition Facts (per serving, approximate):

    Calories: 180

  • Fat: 10g
  • Protein: 12g
  • Carbs: 3g
  • Sodium: 350mg (depending on soy sauce brand)

  • Note: These nutrition facts are estimates and may vary depending on the ingredients used.

    Conclusion

    Tamagoyaki is a versatile dish that can be enjoyed for breakfast, lunch, dinner, or even as a snack. It’s a great way to incorporate protein into your diet, and the no-dashi version makes it accessible to those who may not have this ingredient on hand. With its beautiful presentation and delicious flavor, tamagoyaki is sure to become a favorite in your kitchen.

    Frequently Asked Questions (FAQs):

    1. Can I use regular sugar instead of mirin?

    Yes, you can substitute 1 1/2 teaspoons of sugar for the mirin. However, mirin adds a subtle sweetness and a touch of savory umami flavor that sugar alone cannot replicate.

    2. What if I don’t have a nonstick pan?

    A nonstick pan is ideal for making tamagoyaki to prevent sticking and ensure easy rolling. If you don’t have one, you can try using a well-seasoned cast iron pan. However, be extra careful with heat control and use a generous amount of oil to prevent sticking.

    3. What are some good toppings for tamagoyaki?

    There are many delicious toppings you can try with your tamagoyaki. Here are a few ideas:

    Pickled ginger (gari)

  • Chopped scallions
  • Shichimi Togarashi (Japanese seven-spice powder)
  • Wasabi paste
  • Mayonnaise
  • Teriyaki sauce

  • 4. Can I make tamagoyaki ahead of time?