Learn how this delicious Japanese-cooked egg has evolved throughout history and become popular as a household staple. Ours has just added ingredients to it as our umami version.
I love cooking for myself and for my family! But when I was living alone I learned so much as a copycat of food dishes from YouTube vloggers.
What are they cooking now?
Italian, Japanese, Korean, and even Filipino. Being of Filipino descent, there was quite a familiarization of Filipino dishes from vloggers all over the Philippines and coming from a different area when I was living back home. Therefore there are different versions of the popular dishes that I usually cook. As close as seeing even the techniques and steps when to layer spices among other things.
So, I was intrigued by what I saw on the screen. The yellow rolled omelet-looking eggs are cooked for bentos and are also used as side dishes. I do not know what this yellow-rolled egg thing is called. Even the utensils used. As always Google was the way to go. This is rolled tamagoyaki with furikake and shredded cheese.
What is The Name of the Rolled Egg Dish?
I asked Google: What is the name of the rolled egg dish in Japanese?
"Tamagoyaki".
Tamagoyaki is a Japanese dish that consists of rolled, layered, or folded cooked eggs. The name "tamagoyaki" is a combination of two Japanese words: "tamago" and "yaki".
Tamago: This word means "egg " in Japanese. Eggs are the primary ingredient in tamagoyaki, and the dish is essentially a type of Japanese omelet.
Yaki: This word means "grilled" or "cooked". It is often used in the names of various Japanese dishes to indicate that they are cooked or grilled.
So, When you combine these two words, "tamagoyaki" literally translates to "grilled egg" or "cooked egg". The dish is made by rolling together thin layers of seasoned beaten eggs to form a log shape, and it is commonly enjoyed as a breakfast item, a side dish, or as part of a bento (Japanese lunchbox).
In this Tamagoyaki recipe, we're going to add Furikake and soft shredded cheddar cheese to the mix. In a more modern traditional recipe addition of these ingredients are added to our preparation.
We are customizing this for our umami version. By just adding these two ingredients to the mix with furikake and shredded cheese variation.
Wanna know other Asian-inspired articles on 1 and only Lily Bell's blog?
Step-by-Step Prep on this Customizable Japanese Omelet
Heat the Tamagoyaki pan and drizzle the oil then spread by brushing the oil with a pastry brush. Heat it in medium heat.
Crack the eggs into a small bowl.
Add a dash of garlic powder, ground black pepper, and salt.
Add shredded cheddar cheese (or whatever shredded cheese to your liking). Even grated parmesan would be good to add to customize your flavor too. And two spoonfuls of milk.
Cook the egg with little thin layering of it in the preheated pan with little oil.
*TIP: The preheated pan with oil will do the trick for cooking the layered egg batter well without sticking.
Roll the egg start on top of the pan from the free edge. Roll towards you. With the help of a slotted spatula, not all the way but leave an inch of unrolled egg. And from there put another thin layer of egg batch batter mixture overlapping the 1 inch part of the 1-inch cooked egg that was not rolled and continue until you finish the egg batter mixture.
On the last part of the batter mixture with the 1-inch unrolled part of the egg, drizzle Furikake on it and quickly flip the rolled egg on top to the lip to seal.
Put on a plate and cool to rest.
Cut it, plate it on a platter, and make your presentation the way you like it. I put mine on a petal flower design placement put picked cilantro leaves in the middle and drizzled ketchup on each (flower petal) rolled egg as it were.
Flavor Fusion
The furikake that we drizzled on this egg omelet enhances the umami flavor. The complementary taste of the shredded cheese adds a flavorful taste with added protein. These two ingredients add matching flavors to this umami-packed dish harmoniously on this flavorful rolled egg dish.
Customization Options
I encourage you to experiment with different furikake varieties. You can easily find inspiration in umami-packed breakfast ideas.
Ask yourself, what furikake variety flavor would do well with my other breakfast pairings for this Tamagoyaki?
There are Furikake with dried salmon bits, dried egg yolk bits, seaweed, and many more even dried shrimp.
You can experiment with different cheeses such as mozzarella, feta, and parmesan soft and hard cheeses.
Whatever taste you want to acquire that you get from just experiencing the taste of food you had before. You will get inspired by this easy-to-make umami would be a side dish for breakfast, bentos, and even a snack.
What is Tamagoyaki Served With?
Tamagoyaki is versatile and can be served on its own as a snack, part of a Japanese breakfast, or included in a bento box. It pairs well with rice, and some variations may include fillings like nori (seaweed), scallions, or in this case, Furikake and shredded cheese.
History of Tamagoyaki
Tamagoyaki has a long history in Japanese cuisine, with roots dating back to the Edo period (1603-1868). Initially, Tamagoyaki was prepared as a type of sushi called "tamago sushi". Over time, it evolved into a standalone dish. The Tamagoyaki we know today gained popularity in the post-war period, becoming a staple in Japanese households and a beloved item in bento boxes.
Why is Tamagoyaki Popular?
Tamagoyaki is popular for its unique sweet and savory flavor profile, appealing rolled presentation, and versatility. Its simplicity makes it a favorite in Japanese homes, and its convenient shape and size make it a common inclusion in bento boxes. Additionally, it is visually appealing and offers a delightful combination of textures.
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