Updated: Sep 30, 2021
Here's a recipe that really takes me back to my childhood. I've never been an early riser but if there was one thing guaranteed to get me out of bed and ready for the schoolday, it was my mum's vegetable tamagoyaki. Just the smell of it wafting up the stairs and into my bedroom would wake me up!
These days, I'm still not an early riser but I still love my vegetable tamagoyaki, (which literally means "egg-fried"). The technique of getting the omelette into a roll is quite a simple one to learn and if you don't have a rectangular tamagoyaki pan you can still create this in a round frying pan and then just dress the ends with a knife before you serve.
There are two keys to this recipe.
One: Keep the pan oiled so that the egg doesn't stick.
Two: Roll the egg when the bottom is firmed but the top is still uncooked - (don't worry, it will all cook through by the time you've finished). - that way, you get a lovely soft , squidgy omelette.
I was talking to my mum recently about her tamagoyaki - she told me that she makes it whenever there were some odds and ends of veggie left around that needed using up - whatever was at hand, went into the tamagoyaki - so don't feel you have to use the onion, pepper, peas and corn that I use here - the combinations are endless!
Happy cooking! Kurumi XXXX.
If you decide you love your tamagoyaki so much you want one of those fancy rectangular tamagoyaki pans, you can buy one via the link here. I've been using this pan for years and I can vouch for its quality - it will last you a lifetime. (PS: I make a small commission from the sale if you purchase one, which helps me fund this site!)