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Japanese Rolled Omelet (Tamagoyaki) Using Shio Koji

rolled omelet using shio koji seen from above
I'm going to show you how to make a rolled omelet using shio koji. We Japanese call this type of omelet, tamagoyaki. Tamagoyaki is a regular in bento boxes and it can also be a side dish that goes perfectly with your favorite alcoholic beverage. It has a slightly sweet and comforting flavor, and it stays moist and delicious even when it's cooled. I think you will love this dish.
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Sakura Yubi
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine Japanese
Course Side Dish
Servings 2 servings

Ingredients

  • 3 (3) eggs
  • 2 tsp (2 tsp) shio koji
  • 1 tbsp (1 tbsp) sugar
  • 1 tbsp (1 tbsp) water
  • 1 tsp (1 tsp) dashi powder (Use any type of dashi you can get your hands on.)
  • 1 tbsp oil (Use any oil you like.)

directions
 

Preparation

  • In a large bowl, add eggs, shio koji, sugar, water, and dashi powder. Mix everything well together with a whisk or a fork.
    mixing ingredients in a bowl

Rolling the Omelet

  • Place a rectangular or square pan over low heat. We want low heat for this so we can take our time while we roll our omelet without burning it.
    Coat the pan thinly with oil.
    coating the pan with oil
  • Also, coat both sides of a spatula with oil to prevent the egg mixture from sticking to it.
    coating the spatula with oil
  • Stir the egg mixture once again, and drop a small portion of the mixture onto the pan. Then spread it across the pan.
    Let it cook until the egg is no longer runny but not completely dry on the surface.
    When you add the mixture onto the pan, make sure you add just enough to coat the bottom of the pan. If you add too much mixture at a time, the bottom of the mixture will start to burn while the surface of the mixture is still runny. We want the bottom and the top to cook at the same time.
    spreading egg mixture on the pan
  • Then gently lift the forward edge of the egg with a spatula and slowly roll it toward the rear side.
    It's okay to screw it up at this point. No one is going to know. Take your time and just keep going.
    omelet rolled to the rear end
  • Once the omelet is rolled to the end, gently move it forward.
    Lightly coat the pan with oil, and we're going to repeat this process again and again.
    moving omelet forward
  • So stir the egg mixture a little bit, drop a small portion of the mixture onto the pan, and spread it out.
    Lift the rolled omelet a bit and try to let the mixture flow underneath to make the roll seamless.
    And let it cook and then roll.
    lifting up omelet
  • Repeat this process until we use up all the egg mixure.
    finishing up omelet
  • Transfer it onto a cutting board. Let it cool a bit before you slice it. It will be easier to slice it after it's cooled.
    But if you want to slice and serve it while it's hot, you can do that too.
    And you are done with your beautiful rolled omelet! Enjoy!
    slicing omelet

Recipe Notes

Nutrition

Serving: 1servingCalories: 198.2kcalCarbohydrates: 10.4gProtein: 8.8gFat: 13.4gSaturated Fat: 2.6gPolyunsaturated Fat: 3.2gMonounsaturated Fat: 6.8gTrans Fat: 0.1gCholesterol: 245.5mgSodium: 363.3mgPotassium: 91.2mgSugar: 7.6gVitamin A: 356.4IUCalcium: 37mgIron: 1.2mg
Keyword koji salt, rolled omelet, salt koji, shio koji, tamagoyaki
rolled omelet using shio koji seen from above