Tamagoyaki

Tamagoyaki is a soft, layered Japanese-style omelette made by rolling thin sheets of egg into a neat, sliceable log. This version mixes eggs with milk, a touch of salt and sugar, then adds shredded crab sticks and optional cheese for extra richness—perfect cut into bite-size pieces or served over rice.

Ingredients

• 4 eggs
  
• 2 crab sticks
  
• Cheese
  
• 60 mL milk
  
• Salt
  
• Sugar
  

Steps

1. Firstly, mix eggs, milk, a bit and salt and sugar well incorporated
   
2. Then, strip the crab sticks to the egg mixture
   
3. Use a rectangular pan as shown if possible. Add a bit of oil and wipe evenly with kitchen towel
   
4. In medium low heat, pour a thin layer of egg mixture to the pan and wait until solidified
   
5. And start to fold down the egg sheet from the top gently
   
6. Once done, push the folded egg roll to the top and add another layer of egg mixture. You can also add in cheese here if prefer.
   
7. Repeat the steps for 3-4 times or until to desired thickenss. Once finished, let sit in pan for extra 20 seconds to seal the edge
   
8. Serve on plate and cut into bite sizes
   
9. I also recommend serving on rice with unagi
   

Languages

Tamagoyaki - Deutsch (German) version
Tamagoyaki - Español (Spanish) version
Tamagoyaki - Français (French) version
Tamagoyaki - Bahasa Indonesia (Indonesian) version
Tamagoyaki - Italiana (Italian) version
玉子焼き - 日本語 (Japanese) version
타마고야키 - 한국인 (Korean) version
ทามาโกะยากิ - แบบไทย (Thai) version
玉子烧 - 简体中文 (Simplified Chinese) version
玉子燒 - 香港繁體中文 (Traditional Chinese - Hong Kong) version