Delicious and Beautiful Crab Stick Tamagoyaki (Rolled Omelet)
Recipe for Soft and Flavorful Crab Stick Tamagoyaki
Here’s a recipe for a soft and delightful tamagoyaki featuring crab sticks, loved by both kids and adults. It boasts a golden-brown exterior and a savory interior filled with delicious crab sticks and vegetables, making it a perfect meal or bento box side dish. This recipe will guide you in creating a beautifully rolled omelet that suits both special occasions and everyday meals!
Ingredients- 6 fresh eggs
- 3 crab sticks (imitation crab meat)
- 1 Tbsp finely minced onion
- 1 Tbsp finely minced carrot
- 1 Tbsp finely chopped green onion
- 1 tsp sesame oil
- 1/2 Tbsp cooking sake (mirin or rice wine)
- Pinch of salt (to taste)
- Pinch of black pepper
- A little cooking oil (for frying)
Cooking Instructions
Step 1
Carefully separate the egg yolks and whites into two clean bowls. This ensures a better texture for the omelet.
Step 2
Finely mince the onion, carrot, and green onion. This ensures they blend well into the egg mixture and add a pleasant texture.
Step 3
Shred or finely chop the crab sticks. Break them up well so they are evenly distributed within the egg mixture.
Step 4
In the bowl with the egg whites, add the minced crab sticks and chopped vegetables. Mix in the cooking sake, salt (about 1/3 tsp), black pepper, and sesame oil. Whisk everything together thoroughly until well combined to create the white part of the mixture.
Step 5
In a separate bowl, lightly beat the egg yolks with a pinch of salt. Set aside for later.
Step 6
Heat a non-stick frying pan over medium-low heat. Add a little cooking oil, then use a paper towel to wipe the entire surface of the pan, creating a thin, even layer. This prevents the egg from sticking.
Step 7
Pour about half of the egg white mixture into the pan and spread it thinly. Once the egg starts to set around the edges, use a spatula to carefully and gently roll it up from one side to the other. Be mindful of the heat to prevent burning.
Step 8
Slide the rolled egg to one side of the pan. Add a little more oil to the pan and wipe it again with a paper towel to re-coat the surface.
Step 9
Pour the remaining egg white mixture into the pan, tilting it slightly to spread evenly.
Step 10
When the new layer of egg white is about two-thirds cooked, roll it up again, starting from the edge of the previously rolled egg. This layering technique makes the tamagoyaki thicker and more substantial.
Step 11
Finally, add a little oil to the pan and wipe it with a paper towel. Pour the beaten egg yolk mixture evenly over the entire pan.
Step 12
Once the egg yolk mixture begins to set at the bottom, carefully roll it up again, using the previously rolled egg as the starting point. Roll the yolk mixture around the entire omelet. Gently roll it around the pan to ensure all sides are evenly golden brown.
Step 13
Once the tamagoyaki is completely cooked, wrap it tightly in a sushi mat or parchment paper to shape it, and let it cool completely. It’s important to let it cool before slicing, as it can break apart if cut while warm. Slice into bite-sized pieces, about 1.5 to 2 cm thick.
Step 14
Your delicious and beautifully presented crab stick tamagoyaki is ready! Enjoy it served over warm rice or as a cold side dish in your bento box.
