Tamagoyaki is a Japanese rolled omelette, it literally means ‘grilled/fried egg’. It looks cute, tastes great and it’s really easy to make!
It’s traditionally made in a rectangular frying pan but no worries, we can use a round pan without any issues. It’s perfect for bento, a quick brekkie or as a side dish.
Make sure that everything is finely chopped (especially the red bell pepper) so that the omelette holds together. It might look complicated at first but it’s super easy, just keep rolling the omelette from the left-hand side while you’re cooking it.
I’m using a 9” frying pan, the smaller the pan, the thicker the omelette’s going to be. If your pan is bigger, the omelette’s going to be a bit more flat.
Makes: 1 omelette roll (about 12 pieces)
Prep time: 10 minutes
Cooking time: 5 minutes
What you need,
- 4 eggs
- 2 tbsp of coconut milk
- salt and pepper for seasoning
- 3 tbsp of chopped parsley
- 3 tbsp of finely chopped shallot
- 3 tbsp of chopped red bell pepper
- 1 tbsp of coconut oil for frying
What to do,
- Whisk the eggs in a bowl.
- Add 2 tbsp of coconut milk.
- Season with salt and pepper and mix.
- Add the chopped parsley, shallot and red bell pepper and mix again.
- Pour 1 tbsp of coconut oil onto the frying pan and keep the heat on medium level.
- Once the pan is hot, take a ladle and pour some of the egg mixture onto the pan so that it covers the whole pan, wait till the egg starts to cook.
- Start rolling the omelette from the left-hand side gently.
- Once it’s nearly rolled up, move it to the centre of the pan and pour some more of the egg mixture on the right-hand side.
- Again roll the omelette up and move it to the centre of the pan.
- Pour again a bit more of the egg mixture on the right-hand side, repeat till you’ve used all of the egg mixture.
- Once the omelette is rolled up, fry it on both sides to make sure it’s fully cooked, transfer it onto the plate.
- Slice the omelette into 1 cm pieces.
Ready to nosh!