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Japanese-Style Japanese Sweet Rolled Omelet (Tamagoyaki) With Lots of Cabbage - Recipe Video

A simple and easy to understand recipe video shows how to make Japanese-Style Japanese Sweet Rolled Omelet (Tamagoyaki) With Lots of Cabbage.
This is a tamagoyaki with Japanese-style soup stock (dashi). Garnishing it with tomatoes and green shiso leaves adds color. How about a side dish for Japanese cuisine or a bento box? When putting in a bento box, please cook the eggs thoroughly. It's easy to make, so please give it a try!
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Cook time

20 minutes

Ingredients
2 servings

  • Cabbage
    100 g
  • (A)Eggs
    3
  • (A)Japanese style granulated soup stock
    1 tsp
  • (A)Noodle soup base (Mentsuyu)
    1 tbsp
  • Sesame oil
    1 tbsp
  • Garnish
  • Green shiso leaves
    3 sheets
  • Radish
    1

How to make

  1. 1. Shred cabbage.
  2. 2. Put Step1 in a heat-resistant container, cover with plastic wrap, and microwave at 600 W for about 3 minutes until the cabbage is tender, then drain off the water.
  3. 3. Add ingredient (A) to a bowl and stir.
  4. 4. Coat a heated pan with sesame oil, pour in about 1/2 of Step 3, and heat over low to medium heat. When it starts to harden a little, put Step 2 on top and wrap it.
  5. 5. Pull it to one side, pour in the remaining egg mixture, and when it hardens, flip it over.
  6. 6. Once it's cooked through, cut into pieces of appropriate width and serve on a plate and it is ready!
  7. 7. Garnish with green shiso leaves or radishes as you like.

Tips for cooking

Cabbage tends to release water easily, so if you cook it first, tamagoyaki is less likely to become soggy. By heating the eggs in several batches, you can get a nice layer. If the heat is too high, tamagoyaki will burn or become hard to put together, so keep it low to medium.

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