Since 2014 I have a tamagoyaki pan for my induction hob and I am experimenting with different tastes. After my last Japan trip in October, I had a prime piece of the real deal at Tsukji Outer Market in Tokyo. A long line was gathering around the corner shop that only sold tamagoyaki. I stood in line for one too and had enough time to look at the guys who prepard it. Very interesting.
The one I ate there was the sweetest one I ever had.
My friend is not so keen on sweet stuff, especially not sweet stuff in savoury food. I promised to bring the pan and make a savoury version of the rolled omlette.
She has 7 quail hens and they just started laying eggs again after their winter rest. She boiled some of the eggs and they went into a bowl with Shoyu and a little white balsamic vinegar.
I got the very few ingredients together for the omlette:
4 eggs
4 tsp hot instant dashi stock
1 tsp shoyu
salt
pepper
1 pinch herbes de Provence
oil
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