Aug 11, 2016

Tamagoyaki with Oozing Cheese Filling, Not Bad for a First Timer

Finally got some time to slightly revamp this site from 3 columns setting to simpler 2 columns. It should feel wider and cleaner, but the best part is that I can now use extra large sized horizontal images. 

Put the hassles away, now it's time to drool over these oozing cheese images - extra large effect!

Tamagoyaki with oozing cheese filling - 

Ingredients (single serving, double the amount if needed)?

  • 2 eggs
  • 1 tablespoon mirin
  • 1/2 tablespoon tsuyu or light soy sauce
  • 1/4 cup cheese blend 
  • Some olive oil
  • Some dried seaweed flakes or threads (options)


Been thinking about buying a tamagoyaki/Japanese omelet pan for a while, but the already fully stocked pantry halted my thought. One day I was strolling down the aisle of a fancy supermarket, found a single-serving tamagoyaki pan for around $22. Stood there for a good 30 seconds then decided to just let it go. Soon after I, wandered to a Japanese grocery store nearby, found the same pan for $12. This time, without any hesitation, this pan is destined to come home with me.

And of course I managed to squeeze out a spot for this yellow pan.

Beat together the eggs, mirin, tsuyu or light soy sauce. Strain if preferred, this will help to prevent any uneven white colored bits on the cooked tamagoyaki. However, since this recipe calls for blended cheese for the filling, which contains paler looking mozzarella, it's unnecessary to strain the egg mixture.

Oil the pan surface, you can simply wipe some olive oil over using a kitchen towel. Turn to medium heat then pour in 1/3 of the egg mixture. Do not wait till the pan turns hot, just pour in the mixture right away and keep stirring it gently.

As soon as the mixture starts to coagulate, add the cheese mix on the edge way from you, but leaving a tiny space to fold in the filling. Use chopsticks or a small spatula to fold in the mixture two to three times, it'll look like a rectangular block close to your end.

So now you're left with semi-cooked egg mixture wrapped with cheese on the edge close to you, the remaining surface of the pan remains clean. Push that egg block towards the other edge.

Pour in 1/3 more egg mixture to the empty area. Quick tip here, carefully lift up the edge of the already cooked rectangular egg block so the newly added mixture binds better with it. 

Stir the newly added mixture if needed but don't make it into scrambled eggs. Fold the egg mixture again, starting from the already cooked block towards yourself, should be two or 3 folds again. 

Repeat the steps for the last 1/3 of the egg mixture. You should be left with a fatter looking rectangular block once finished. Press gently and shape the mixture if needed, but remember, don't overdone any of the above steps since the egg mixture cooks fairly quickly. Tough and fully cooked tamagoyaki is a no-no. 

Transfer onto a serving plate. 

Cut into larger bite size pieces. Garnish with dried seaweed flakes or dried seaweed threads right before serving.

Not bad for a first-timer. Still need to work on it but guess making tamagoyaki isn't that intimidating. I've already got many possible flavor combinations in my head, it's time to stock up some more eggs!

Other Japanese savory snack/otsumami recipes:

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