🍳 Stress-Free “Chuka-fu” Tamagoyaki: The Oven-Baked Japanese Omelet
If you love Japanese food, you’ve likely seen Tamagoyaki—the iconic, bright yellow rolled omelet that is a staple of every Bento box.
While beautiful, traditional Tamagoyaki can be tricky to roll layer by layer in a pan. This oven-baked version gives you all the delicious flavor with none of the stress! By baking it in a mold, you get a perfect result every time.
🤔 Why is it called “Chuka-fu” (Chinese-style)?
You might wonder, “What makes this different from a regular omelet?” Here are the three magic elements that give this dish its “Chuka” soul:
- The Aromatic Trinity: The combination of Sesame oil, Garlic, and Ginger is the foundation of Chinese cuisine. Sautéing the vegetables in these aromatics creates that mouth-watering scent.
- The Savory Base (Umami): Instead of using traditional Japanese fish stock (Dashi), we use Chuka-aji (pork/oyster base). This shifts the flavor from light and sweet to robust and savory.
- The Classic Combo: The mix of Crab sticks and Shiitake mushrooms is a favorite pairing in Chinese-Japanese fusion dishes, like the famous Tenshin-han (Crab Meat Omelet).
🧂 The Secret to Authentic Flavor
I recommend using these professional-grade seasonings from Ajinomoto to achieve that deep, savory taste effortlessly.
- Ajinomoto KK Chuka-aji (中華あじ): This is a comprehensive Chinese seasoning made with pork and vegetable extracts, blended with oyster sauce. It’s like a “magic powder”—just a quick sprinkle gives any dish an instant, authentic Chinese flavor!
- Ajinomoto Chicken Stock Granules (Gara-soup / 鶏がらスープ): Made by slowly simmering chicken meat and bones. It has a clean yet deep umami taste. It’s my go-to “secret weapon” whenever a dish needs a little extra depth!
📊 Nutrition Facts (Per Recipe)
Calories: 134 kcal | Protein: 11.2g | Fat: 7.7g | Carbs: 6.7g | Salt: 1.9g
🛒 Ingredients (Serves 3)
I use a 15cm (6-inch) square mold.
The Veggie Mix:
- Japanese mustard spinach (Komatsuna): 90g
- Shiitake mushrooms: 90g
- Grated ginger & garlic: 3g each
- Sesame oil: 4g
- Salt: 1g
The Egg Base (☆):
- Eggs: 3 large
- Chuka-aji: 5g (Or Chicken stock granules)
- Water: 100g
- Sugar: 3g
- Soy sauce: 5g
- Crab sticks: 3 pieces (50g)
👩🍳 Cooking Instructions
- Sauté the Vegetables: Cut the Japanese mustard spinach into 3cm pieces and slice the shiitake. Stir-fry them with sesame oil, ginger, and garlic. Season with salt and let it cool down (this ensures the eggs cook evenly in the oven).
- Prepare the Egg Mixture: In a bowl, whisk the eggs and add the ☆ ingredients (Chuka-aji, water, sugar, and soy sauce).
- Combine: Add the cooled vegetables and coarsely shredded crab sticks into the egg mixture. Stir gently.
- Bake: * Line your mold with parchment paper and pour the mixture in.
- Bake at 200°C (392°F) for 15 minutes on the bottom shelf of the oven.
- Lower the heat to 170°C (338°F) and bake for another 10 minutes.
- Cool and Slice: Let it cool completely before slicing. This makes the squares look sharp and professional—perfect for your Bento!
💡 Endless Variations
The arrangements are endless!
- Western Style: Swap Chuka-aji for consommé, and add paprika, ham, or cheese.
- Japanese Mix-ins: Try adding whitebait (shirasu) or seaweed tsukudani for an extra kick of umami.
Love Oven-Baked Recipes? 🌈 If you enjoyed this easy baking method, you’ll love my Colorful Oven-Baked Spanish Omelette! It’s packed with fresh vegetables and makes for a nutritious, vibrant breakfast that looks as good as it tastes. 👉 [ Colorful oven baked Spanish omelette recipe ]
📖Related Link: Read the Japanese version of this article here! []
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