This Tamagoyaki Scramble recipe is a fusion of Japanese and American cooking. It’s a delicious way to enjoy a classic Japanese dish on a budget. You can easily prepare it at home by using a non-stick frying pan, a large skillet, or a square frying pan. You can even make it on the stovetop if you’re pressed for time. The main ingredient in this Japanese recipe is eggs, and it’s easy to make.
Tamagoyaki Scramble Recipes
- Moisturize the dry yuba in warm water for 3-5 minutes.
- Rip the yuba into smaller parts, about around the size of a fist.
- Mix the liquid, silken tofu, mirin, soy sauce, rice, dashi, sugar, pepper, and baking powder thoroughly together.
- This is going to be the mixture, which shuffles as well.
- Over medium-high heat, warm a bowl and add oils or vegetarian butter.
- Add the silken tofu and put the yuba stuff on top. Before handling it, let it cook for around two minutes.
- Use spoons or a spatula until the sides start to look fried, then force the sides into the center.
- Lower the heat and simmer for another 30 seconds, moving the mixture to the right texture every few minutes.
- Squeeze the black salt on the edge using your fingertips.
- Take it out of the oven and eat on the sides or over pasta.
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Cooking Method: Tamagoyaki Scramble in the Oven
- 4 large eggs
- 2 tablespoons mirin (Japanese sweet rice wine)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/4 cup chopped scallions
- 1/4 cup chopped fresh spinach
- Cooking spray or a bit of butter for greasing
- Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Make sure there is a rack placed in the middle position.
- Prepare the Mixture: In a bowl, whisk together the eggs, mirin, soy sauce, and sugar until well combined. Stir in the chopped scallions and fresh spinach.
- Grease Your Baking Dish: Take an oven-safe, non-stick, square or rectangular baking dish (approximately 8×8 inches). Grease it with cooking spray or a small amount of butter to prevent sticking.
- Baking the Tamagoyaki: Pour the egg mixture into the greased baking dish. Place it in the preheated oven and bake for about 20-25 minutes. Keep an eye on it; you want the Tamagoyaki to puff up and become set but not overly browned.
- Check for Doneness: To check if it’s done, insert a toothpick into the center. If it comes out clean, your Tamagoyaki Scramble is ready.
- Let It Rest: Remove the baking dish from the oven and let it cool for a few minutes.
- Slice and Serve: Once the Tamagoyaki Scramble has cooled slightly, use a sharp knife to slice it into squares or rectangles, just like traditional Tamagoyaki. Serve with some soy sauce or your favorite dipping sauce.
Tips for making Tamagoyaki Scramble
- Whisk Thoroughly: When mixing the eggs and seasonings, whisk thoroughly to ensure they’re well combined. This step is crucial for even flavor distribution.
- Use a Non-Stick Pan: A non-stick pan is essential for making Tamagoyaki. It prevents sticking and allows for easy rolling. If you don’t have a rectangular Tamagoyaki pan, a square or round non-stick pan will work.
- Control the Heat: Adjust the heat as you cook. Start with medium-low heat to prevent burning, and increase it slightly as the layers build up. Be patient; slow cooking is the key.
- Add Vegetables Mindfully: The combination of scallions and spinach gives the scramble a wonderful flavor. Feel free to experiment with other ingredients like mushrooms, bell peppers, or shredded carrots.
- Roll Carefully: As you roll the layers, be gentle. Use a spatula or chopsticks to help roll it evenly. It might take a little practice to perfect your rolling technique.
- Soy Dipping Sauce: Serve your Tamagoyaki Scramble with a side of soy sauce for dipping. You can add a touch of wasabi or grated daikon to spice it up.
- Garnish with Shiso: A beautiful and tasty garnish is shiso leaves. These bright green herbs provide a refreshing contrast to the omelet’s flavors.
- Miso Soup: Enjoy your Tamagoyaki Scramble as part of a traditional Japanese breakfast with a bowl of miso soup and some steamed rice.
- Daikon Radish Salad: A crisp daikon radish salad with a light vinaigrette pairs wonderfully with the sweet and savory Tamagoyaki.
- Sliced Vegetables: Include a side of lightly pickled or fresh cucumber, radishes, and cherry tomatoes to add a crunchy element to your meal.
Frequently Asked Questions about Tamagoyaki Scramble
- Can I make Tamagoyaki Scramble ahead of time? Yes, you can make it in advance and store it in the fridge. Reheat it gently in a pan or microwave when you’re ready to eat.
- What other ingredients can I add to my Tamagoyaki Scramble? Feel free to experiment! Add ingredients like mushrooms, bell peppers, shredded carrots, or even cooked shrimp for variety.
- Can I make a sweet Tamagoyaki Scramble? Certainly! You can add sugar to the egg mixture for a sweet version. It’s delightful with a sprinkle of powdered sugar on top.
- What is the best type of pan for making Tamagoyaki? A rectangular Tamagoyaki pan is traditional, but a non-stick square or round pan works well. The key is that it’s non-stick.
- How long does Tamagoyaki Scramble keep in the fridge? It can be stored for up to 2-3 days in the refrigerator. Cover it to prevent drying out.
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I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.