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Japanese Omelette ( Tamago Yaki)

Japanese Omelette ( Tamago Yaki)

Course : Breakfast
Regions : Asian
Servings : 4
Cooking Time : 15 Minutes

Chef Gautam Kumar
Eggs 12 No
Egg Yolk 3 No
Sugar 4 Tablespoon
Japanese Soy Sauce 2 Table spoon
Salt To Taste
Refined Oil 70


  1. Using a fork beat the egg and egg yolk and strains it through a sieve in a mixing bowl. Add the sugar, a pinch of salt, soy sauce and mix stir sugar get dissolved,  Do not whisk or make bubbles
  2. Heat a Japanese omelette pan or skillet over medium heat and add a little oil. When the oil is heated wipe off the excess oil with the paper towels so the surface of the pan becomes smooth and keep the paper towel on side.
  3. Lower the heat to moderate temperature and pour one third of the egg evenly on the surface of pan. Please see and if air bubble forms immediately then remove the pan from heat and again place on heat when egg starts to set.
  4. Prick any bubbles with fork, when egg is about to set, using fork or chopstick roll the egg layer 2 - 3 times from side of the pan to other. Oil the empty pan with the oiled paper towel and push the rolled egg back to other side.
  5. Again apply the oiled paper on the pan and pour the half of the liquid evenly on the surface of pan and by lifting the roll so mixture goes underneath.
  6. When egg start to set, roll again, using the first roll as core or centre. Repeat the same process for the remaining mixture.
  7. Remove the pan and cool and cut the roll into two inch thick and serve.