Tamagoyaki is a classic Japanese omelette, made by rolling up several layers of cooked egg. If prefer a sweeter taste can add more sugar as the Japanese style is sweeter in taste. You might ask whether a square pan is necessary, we demonstrate with both a square pan as well as a normal pan.The result is almost the same, so you don’t need to buy a square pan especially for this dish.
Mirin 1 Tablespoon
White Sugar 2 Tablespoons
A little Water
Soy Sauce 1 tablespoon
Salt to taste
- Hold one chopstick in each hand, and use the chopsticks to “cut” the egg, 10 times vertically, then 10 times horizontally.
- Mix Mirin, sugar, water, soy sauce and salt with the egg. Pour the oil evenly into the pan.
- To test whether the pan is hot enough, add one drop of the mixture into the pan, if it makes a simmering sound then pour in more egg mixture.
- Spread the egg mixture out and fry until half cooked and that the bottom has solidified. Use chopsticks or spatula to fold the egg carefully (the number of folds you make will depend on the spread of your egg mixture).
- Once folded, push to the edge of the pan.
- Repeat the steps: add oil to the pan, and pour in egg mixture.
- Lift up the folded egg, and make sure the egg mixture also reaches under the cooked egg. This ensures that the cooked and the uncooked egg will stick together.
- If square pan is being used, distribute the egg mixture across the whole pan, if using a normal pan, be careful to keep control of the size and shape of the egg.
- keep adding layers onto the egg roll until the desired thickness (generally the same height as the height of the pan) finally use the leftover egg mixture to smooth the outer layer.
- I don’t recommend making it too thick/too many layers. Refrigerate for approx. 15-20 mins, once done take it out and cut it into desired thickness.
Takes a bit of time, but very still very simple. Basically just creating a layer of egg, folding over itself, add oil, add new egg mixture.