testdelete

Tamagoyaki

Tamagoyaki is a type of Japanese omelette made by rolling together several layers of fried beaten eggs. It is often prepared in a rectangular omelette pan called a makiyakinabe or tamagoyakiki. The word “tamago” means egg in Japanese, and the word “yaki” means to be cooked over direct heat

Use a special Makiyakinabe pan if you have it

Tamagoyaki (Japanese Rolled Omelette) 玉子焼き • Just One Cookbook

Ingredients

  • 3 large eggs
  • 3 Tbsp dashi
  • 2 tsp sugar
  • 1 tsp soy sauce
  • 1 tsp mirin
  • 2 pinches kosher salt

Instructions

  1. In a bowl, gently whisk 3 large eggs. “Cut“ the eggs with chopsticks in a zig-zag motion; do not overmix.
  2. in another bowl, combine Dashi, Sugar, Soy sauce, Mirin, and salt. Mix well
  3. Pour the seasonings mixture into the eggs and whisk gently to combine. Then, pour the mixture into a cup with a spout and handle so that it‘ll be easier to pour into the frying pan.
  4. Heat the pan (cast iron is good for this) over medium heat.
  5. Use paper towel to apply 2 Tbsp neutral oilin a thin layer of oil to the pan. (spray oil also works real good), Check if the pan is hot enough by putting a drop of the egg mixture in the pan. When you hear a sizzling sound, the pan is ready.
  6. 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. You are shooting for 6 layers so try to us 1/6th of the total egg mixture each time.
  7. 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.
  8. 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.
  9. Pour in another 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.
  10. When the new layer of egg has set and is still soft on top, start rolling it from one side to the other.
  11. Repeat the process 4 more times. You can add in other small ingredients each layer for extra flavors. Chop them up tiny so they roll up easy. Ideas for add ins: green onions, sauteed mushrooms, spinach, whatevs..
  12. Remove it from the pan and place the omelette on a bamboo sushi mat. While it’s still hot, roll up the omelette in the bamboo mat to help set its shape.
  13. Let it stand for 5 minutes.