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Denver Omelet
Ali Slagle
475 ratings with an average rating of 4 out of 5 stars
475
20 minutes
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In a small bowl, combine eggs, mirin, soy sauce, dashi (if using) and sugar. Whisk until well combined.
Heat 1 teaspoon oil in a tamagoyaki pan or a nonstick 8-inch skillet over medium. Using a small piece of folded paper towel, carefully wipe the excess oil from the pan and set aside paper towel (you will need it to grease the pan for each egg layer).
Pour about 3 tablespoons of the egg mixture into the pan and quickly tilt the pan, swirling the egg mixture around to create an even layer. If there are thicker areas, gently poke a small hole at the thickest point with chopsticks and tilt and swirl the pan to cover exposed areas with more raw egg to form an even layer.
After the layer is cooked, about 1 minute, using chopsticks or a rubber spatula, gently lift the egg edges on the farthest side to loosen the layer’s grip. While tilting the pan, carefully fold the egg about ¼ of the way toward yourself. Continue to fold the egg equally on itself until you have a narrow, rectangular omelet at the edge of the pan nearest you. Reduce the heat to medium-low if the egg is browning.
Using the paper towel, lightly grease the exposed area of the pan. Pour another 3 tablespoons of the remaining egg mixture into the exposed area of the pan and quickly swirl it around to create another layer. Use chopsticks or a soft spatula to gently lift up the folded omelet and tilt the pan toward you so the raw egg mixture runs under the omelet.
Once the layer is cooked, gently roll the omelet away from you in three to four flips. Repeat Steps 3 to 5 with remaining three layers, greasing the pan before each additional layer. The number of flips will decrease as the omelet grows in size with each additional layer.
Transfer omelet to a cutting board or a plate when done. Cut crosswise into four pieces and rotate, cut side up, to show egg layers. (If using a nonstick 8-inch skillet, you can trim both ends of the omelet to make them even.) Serve immediately or chill for later.
If ever there were a recipe that calls out for a video, this would be it.
I call my version American Style Tamagoyaki by using herbs in the eggs for flavor and adding finely grated cheese between the layers. I add sautéd mushrooms and chopped scallions on top.
Across 12 Tiresome git who uses the extra time he gains by cooking nothing but scrambled eggs to post smarmy replies to internet recipes. (14)
By the time you have cooked this, I have cooked (and enjoyed) my scrambled eggs (if you are tired of scrambled eggs you are indeed tired of life) and done the Times Cross Word.
This was really good! I used rice vinegar (no mirin in the house) with a little extra sugar added. I also googled a video and that definitely clarified the technique to cook the eggs. Light fluffy layers and a super satisfying flavor. Will definitely make again.
There IS a video that shows the technique in a square pan: https://www.youtube.com/watch?v=YlrX0yR4HjA For those of you who are appropriately cautious about clucking on a link that might be malicious, just google "JAPANESE OMELETTE Sandwich" for a good you tube video of the technique. If one chooses to adapt it to a round pan, the video is still good for guidance.
A native-born Japanese Mom told me that she pours out the egg mixture in a regular old non-stick pan, lets it flow out to a thin "pancake," flips it onto a plate and then rolls it up. She says lots of time-pressed Moms in Japan do the same.
If you do this you could skip the Mirin and just put in about 2t of good Sake. Sake does something wonderful to egg texture that I can't explain. Neutral oil is not as good as a 50-50 mix of sesame oil and unrefined peanut oil. Also consider skipping sugar. Fully coat the pan for each layer (find a video), but don't use any more oil than necessary. Also, you'll get OK results with a saucepan but fantastic even-heat results with something like a Miyaco Geo Tamagoyaki pan.One omelette per 2 eggs.
This video looks helpful - different ingredients but same thing going on in the pan with the egg mixture: https://www.youtube.com/watch?v=42doE9UPZsc
You must be a very slow cook... or not too experienced in making anything more than scrambled eggs. I timed it and I can make 2 of the rolled omelets in the time I can make scrambled eggs... and the rolled omelets taste so much better!
I make this frequently and chill it to use as an ingredient in weekday meals. Sometimes I make it in a bigger pan, with just one or maybe two layers, slide it out on a cutting board to cool it and slice it into "noodles", which look nice piled onto a bowl of rice or ramen. It's great to have in the fridge as a quick and tasty protein addition to a meal. Adding finely chopped seasonal herbs is a good variation.
This was great! I'll experiment with a little more sugar next time.
I have a tamagoyaki pan-- they're inexpensive, and useful for making these. I figure if I'm laying in mirin and Japanese white soy sauce, I can use the right pan. I think the pan makes the process easier, and helps produce a pleasing result. Anyone who is going to make this more than once might want to consider getting a tamagoyaki pan. Amazon, of course, but for Asian Stuff, I use Yami online.
definitely recommend watching a video, but i used a regular skillet and before rolling i folded the other sides in to create a rectangular shape while rolling.
Better definition of soy sauce necessary - I’ve never seen “white soy sauce “, and “dark soy sauce is, at least on Chinese groceries, the most vommon Asian food stores on Long Island, often as thick as a heavy jam.
Fun. Rather bland. Am wondering what would happen if I sprinkled each layer with a bit of finely grated cheese.
I make this frequently and chill it to use as an ingredient in weekday meals. Sometimes I make it in a bigger pan, with just one or maybe two layers, slide it out on a cutting board to cool it and slice it into "noodles", which look nice piled onto a bowl of rice or ramen. It's great to have in the fridge as a quick and tasty protein addition to a meal. Adding finely chopped seasonal herbs is a good variation.
add an additional 1/2 tsp of sugar to go with the rice vinegar because we have no mirin
I used this yt video from tokyo kitchen as an aid. You can fold in the sides of the egg for each layer when it cooks so that you don't have to cut it off at the end. Also I didn't have mirin so I used 1 tbsp distilled white vinegar with 1/2 teaspoon sugar. Came out great
Review the wonderful series, “Midnight Diner” in Tokyo, NETFLIX, you will probably be able to find the rolled omelet episode on Google, Not a detailed recipe, but charming, and some visual tips.
I believe a tamagoyaki recipe has to include dashi. My mom used instant dashi (Hondashi) when she didn't have the real deal. It adds a unique flavor and makes the tamagoyaki juicier. Using the traditional square pan to make it is quite the challenge.
The art of the omelet is interesting. While I prefer a French omelet, this is certainly a very pretty product when complete. If you later it with thin slices of prosciutto and some freshly shredded hard cheese, it is even better.
This is by far, THE hardest egg recipe to cook I have ever encountered. I purchased the pan, attempted this possibly a dozen or more times. This multi layered egg dish is an art form to achieve.
It would be nice to have links to “mirin” and “dashi” for those of us who have no idea what they are! Thanks. This sounds delicious. It sounds like it could also be adapted to make without the specific ingredients but getting the lovely look and texture.
Another over-fussy NYT recipe. Ditch the mirin and dashi - unnecessary. If you are after the typical sushi restaurant version it is ALWAYS sweet; add a sprinkle of salt (not soy!). Always use non-stick for eggs; even pros do so. Spray with cooking spray, not oil, for even coverage. Medium-low heat and don't be in a hurry; the eggs should NEVER have brown spots. Browning = toughened egg proteins; tamago should be tender. Use a mat to roll/press while warm if appearance is important.
If you do this you could skip the Mirin and just put in about 2t of good Sake. Sake does something wonderful to egg texture that I can't explain. Neutral oil is not as good as a 50-50 mix of sesame oil and unrefined peanut oil. Also consider skipping sugar. Fully coat the pan for each layer (find a video), but don't use any more oil than necessary. Also, you'll get OK results with a saucepan but fantastic even-heat results with something like a Miyaco Geo Tamagoyaki pan.One omelette per 2 eggs.
This video of how to make a Tamagoyaki omelette is so lovely I watch it for fun. I found it after watching Midnight Diner. https://www.youtube.com/watch?v=NTIcJ_tdEJM If you don’t want to click on a strange link, Google Tashimaki Tamago, go to the video that is 6:05 minutes and seconds long. A thing of beauty.
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