Monday, 28 December 2015

Tamagoyaki or the art of making a square omelet

Tamagoyaki is a special kind of egg dish in Japan.

Before making one, you have to buy a very special pan for it. It is relatively small and square. You get the pan online.
Square Tamagoyaki pan

The method makes the omelet more fluffy than a regular flat one. Enjoy the taste of the spiced eggs and eat it with fresh cooked rice and some fresh salad.

Eggs in many layers

The egg mixture gets into the pan in many steps. Each time you let it set one minute, then turn the egg from the other side and roll it over until all the mixture is tucked under. Use 2 spatulas and that makes the turning of the eggs more easy. Press the egg against the side of the pan for 30 seconds, then start with the next part of the mixture. Grease the pan with a  bit of oil in between the cooking process. When all egg is done, press it again against the side, then turn and it and press the other side.
You can eat it warm or cold, cut into slices.

I prepared  half  of a cucumber, salted it outside and let it sit for 5 minutes, then rub the skin down with kitchen paper. Cut it in 1 inch blocks, cut out the wet middle and slice it very fine. Add Japanese pepper, seasoned salt, Mirin and soy sauce. Cut one spring onion very fine.

You need 3 eggs and some Japanese ingredients.

3 eggs
1 tbsp Mirin
1 tbsp Sake
1 pinch of dried salad herbs
1 pinch of  white Japanese pepper
1 pinch of salt
2 tbsp of sesame oil

1 comment:

  1. This is amazing, always wondered how they manage to do this. Thank you! :)