Chef Tsuyoshi Tanaka

Tamago Yaki with fillings of roasted
red pepper and chopped parsley
(left) and plain.

Photo by Chef Yoshi Tanaka

Chef Yoshi Tanaka demonstrated the preparation process for his delicious Tamago Yaki at IFSA’s “Mission Possible” conference in Houston, Texas, in September 2007.  The appetizing dish received rave reviews, and now you can make it at home by following Chef Yoshi’s easy-to-follow recipe.

Tamago Yaki Recipe

Ingredients

Preparation

1. Using a whisk, combine all the ingredients except vegetable oil into a bowl. Try not to incorporate excess air into the mixture.  Mix in fillings, if used.
2. Heat a Japanese square omelette pan and apply vegetable oil to the bottom and sides of the pan.
3. Pour a scoop of the egg mixture in the pan; spread evenly to form a thin layer on the bottom of the pan. 
4. When the egg mixture is starting to coagulate, roll the egg toward the front of the pan.  Do not let the egg brown.  Oil the empty part of the pan and slide the egg to the other end of the pan.
5. Pour another scoop of the egg mixture in the pan and spread evenly; make sure to spread underneath the cooked egg by lifting with chopsticks or a spatula.
6. Cook until it starts to coagulate and roll the first rollup inside the second omelette.  Repeat with the rest of the egg mixture until you have a thick omelette roll.
7. Remove the omelette from the pan and transfer onto a bamboo mat.  Using the mat, shape the omelette round or square.
8. When cool, slice and serve.