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Vibrant! Colorful Japanese Sweet Rolled Omelet (Tamagoyaki) - Recipe Video

A simple and easy to understand recipe video shows how to make Vibrant! Colorful Japanese Sweet Rolled Omelet (Tamagoyaki).
The red of imitation crab, green of spring onion and yellow of egg are very vibrant in this beautiful omelet. You can put it in a lunch box or add to your dinner table to make the dish more colorful all at once. It's just a little tweak to your usual tamagoyaki, please give it a try!
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Cook time

20 minutes

Ingredients
2 servings

  • Eggs
    2
  • Imitation crab
    6
  • Young green onion (Konegi)
    10 g
  • Shredded pizza cheeze
    20 g
  • (A)Water
    2 tsp
  • (A)Chicken soup stock (powder, cube, liquid)
    1 tsp
  • (A)Sugar
    1 tsp
  • Salad oil
    1/2 tbsp

How to make

  1. 1. Beat the egg in a bowl. Add the imitation crab while breaking them up, then add young green onion (konegi) and ingredient (A), and mix together.
  2. 2. Coat a Japanese tamagoyaki omelet pan with cooking oil and heat over low heat. When the pan is warm, pour 1/3 of Step 1 into the pan. When the eggs are about halfway cooked and still slightly runny, sprinkle 1/3 of the Shredded pizza cheeze and roll the eggs from the back to the front to shape them.
  3. 3. Pour the same amount of Step 1 as in Step 2 into the empty space of the pan, sprinkle with cheese, and roll from the front to the back.
  4. 4. Pour the remaining of the Step1 into the empty space, sprinkle with cheese, and roll from the back to the front to shape them.
  5. 5. When all sides are lightly browned, remove from heat and place on a plate. Cut into bite-sized pieces, serve on a plate and it is ready!

Tips for cooking

We poured the eggs in three batches this time, but please adjust the number of times according to the pan you are using. This time, we rolled it from the front to the back, but you can also make it in the same way by pulling it to the back each time you roll it, making a space in the front of the pan, and pouring the egg mixture in. Be careful of food poisoning if you plan on carrying them in lunch boxes and make sure to cook them in a hygienic environment. When carrying them, put ice packs in together and store them in a cool place. Be sure to cook the items that need to be heated well, and let them cool thoroughly, and remove any excess liquid before packing them in your lunch box.

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