Recipes: Tamagoyaki

Tamagoyaki or Japanese rolled egg omelette made in a rectangular frying pan is usually the last course at sushi bars due to its sweetness. It’s also a regular ingredient in bento boxes, and appears in the traditional nori roll. You will need a rectangular frying pan for this, but you can use your ingenuity with a circular pan. It’s not really hard, just make sure you adjust the heat so you don’t burn the omelette, and the rest is in the wrist action.

Recipe:

mix egg mixture well with chopsticks

Mix dashi (100cc), sugar (2 tablespoons), mirin (1.5 tablespoons) salt (a little) and soy sauce (a little) in a saucepan and bring to boil to dissolve solids. Allow to cool in fridge before mixing with about 5-6 eggs. Use chopsticks for this, don’t overbeat. Line a tamagoyaki pan very lightly with oil (this is important).

Oil pan well

Pour a little egg mixture into the warm pan and as it cooks, fold the thin omelette about 4 times to make a roll, using a spatula and a pair of chopsticks or 2 spatulas, and wrist action. Line pan with oil again, mix well egg mixture (as it will separate) and pour into pan, lift the roll to let the mixture underneath.

Make a rectangle

Roll the omelette back towards the other end of the frying pan, making a thicker omelette.

Continue to do this until all the mixture is gone. You should have a rectangular thick omelette with neatly squared edges. For the final touch, roll up in a bamboo rolling mat to perfect the shape and allow to cool.

You can slice into about 6 long strips for nori rolls or just slice into rectangles and eat.

Roll backwards and forwards until you get a rectangular omelette

by Masako Fukui, Kei’s Kitchen

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