Simple omelettes that are made only of eggs are very popular dishes in Japan. Most people want to be able to craft the perfectly shaped, fluffy omelette, so much so that special square-shaped tamagoyaki frying pans are a common sight in Japanese kitchens.
When trying to cook your fist tamagoyaki omelette, you may find yourself up against problems like the egg sticking to the pan, or being unable to roll the tamagoyaki neatly. That’s why we’ve had Yamamoto-san, a chef of Japanese cuisine, produce this video tutorial on the tricks to making the perfect tamagoyaki.
One of these tricks is to make sure that the pan is sufficiently heated. Then the oil should be well spread around the pan and the beaten egg poured in stages. Newly-bought frying pans are notorious for being hard to oil well, so even if you fail at first, you’ll get better results as the pan is worn in.
Ingredients : 4 servings
- 5 eggs
- 50ml dashi broth
- 2 tablespoons sugar
- 1/2 teaspoon soy sauce
- a pinch salt
Break the eggs into a bowl and beat well.
Add the dashi broth, sugar, soy sauce and salt, then mix well.
The frying pan should be heated on a high heat. Soak some kitchen paper in vegetable oil and then use chopsticks to spread the oil evenly around the whole pan.
Turn the heat down to low and pour the beaten egg into the pan with a ladle. When air bubbles form on the surface of the egg, use a pair of chopsticks to crush them back down.
Once the egg firms up, tilt the pan towards you, and roll the egg from the back of the pan towards you with the chopsticks.
Evenly re-oil the surface of the pan with the kitchen paper, then slide the egg back towards the back of the pan to spread the oil at the front.
Add more beaten egg. Pick up the tamagoyaki with the chopsticks and spread the beaten egg underneath the tamagoyaki.
As before, once the egg has firmed up, roll it forwards with the chopsticks.
Then continue to re-oil the pan, add more beaten egg, and roll it forwards.
Cut the tamagoyaki omelette into bite-sized pieces and garnish with grated daikon radish to serve.