Tamagoyaki

Yield: 2 servings Total time: 20 minutes August 29, 2021

This year I started watching a lot of cooking videos, which is where I was first introduced to Tamagoyaki, a rolled Japanese omelette seasoned with dashi and a bit of sweetness. They require a certain technique (see Rie make them here), special equipment like this pan, spatula, and a bamboo mat, as well as time and patience, but are a delicate treat for weekend breakfasts. Visit the original recipe for process photos and extra notes.

Recipe from Just One Cookbook.

Ingredients

  • 3 large eggs (50 grams each without the shell)
  • 3 Tbs. dashi (Japanese soup stock, made from hondashi, if desired)
  • 2 tsp. sugar
  • 1 tsp. soy sauce
  • 1 tsp. mirin
  • 2 pinches Diamond Crystal kosher salt
  • 2 Tbs. neutral oil

Directions

In a two-cup measuring cup with a handle, gently whisk the eggs. It's best to "cut" the eggs with chopsticks in a zig-zag motion; do not over mix.

In another bowl, combine the dashi, sugar, soy sauce, mirin, and kosher salt. Mix well.

Pour the seasonings mixture into the eggs and whisk gently to combine.

Heat the pan over medium heat. Dip a folded paper towel the oil and apply a thin layer of oil to the pan. To check if the pan is hot enough, put a drop of the egg mixture in the pan. When you hear a sizzling sound, the pan is ready.

Pour a thin layer of the egg mixture into the pan, quickly tilting the pan so that the egg mixture coats the entire cooking surface.

Poke any air bubbles to release the air. After the bottom of the egg has set but is still soft on top, start rolling the egg into a log shape from one side to the other, starting from the far side of the pan and rolling toward the pan handle.

Move the rolled omelette to the far side of the pan where you started to roll, and apply more oil to the pan with a paper towel, even under the omelette.

Pour in a thin layer of the egg mixture to just cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.

When the new layer of egg has set and is still soft on top, start rolling it from one side to the other.

Tip: Control the temperature of the pan by lifting the frying pan rather than adjusting the stove heat. If the heat is too weak, the egg will stick to the frying pan, so be careful.

Repeat these steps until you have used all of the egg mixture.

Brown the outside of the omelette a little bit, if desired. Remove the omelette from the pan and place it on a bamboo sushi mat. While it’s still hot, roll up the omelette in the bamboo mat to help set its shape. Let it stand for 5 minutes; cut into six slices and serve.

You can store the Tamagoyaki in an airtight container in the freezer for up to 2 weeks. Defrost overnight in the refrigerator or microwave.

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