This month I decided to finally have a go at a Japanese classic – tamagoyaki! Tamagoyaki (rolled omelette) is one of my favourites to eat, but pretty tricky to make. I think I need to work on my recipe a bit (and my rolling technique), but this wasn’t a bad first attempt…
Ingredients (serves 4)
- 6 large eggs, lightly beaten
- 40ml dashi stock (I cheated and used dashi powder to make my stock, but you could make the stock from scratch)
- 1 1/2 tbsp sugar
- 3 tsp soy sauce
- vegetable oil for frying
Note: Tamagoyaki is best made in a rectangular pan, but you could have a go in a regular frying pan if you don’t have one.
First, mix the eggs, dashi, sugar and soy sauce in a bowl.
Heat the frying pan over a medium heat and add a little bit of vegetable oil. Pour in enough egg mixture to just cover the pan.
As the egg mixture cooks, press it down with a pair of chopsticks or spatula and roll it lengthways towards you to make a log shape. (I need to practice this!)
Move it to the end of the pan furthest away from you. Add a little more oil and pour in some more egg mixture, lifting the bottom of the rolled omelette already in the pan to allow the egg mixture to flow underneath.
When the surface begins to dry, roll the whole omelette towards you with the first omelette in the middle, making a larger log. repeat until all the mixture is used up.
Get a sushi mat and wrap it in cling film. Turn the rolled omelette onto the sushi mat and mould it into a block shape.
Cut the omelette into 12 thick pieces. (I didn’t manage 12, so I definitely did something wrong!) Serve warm or at room temperature.
I think I used a little too much stock and soy sauce so my omelette was a bit too soggy, but the taste was quite good. I’ll have another go sometime and try to make it a bit crispier!
This recipe was adapted from Yo! Sushi: The Japanese Cook Book by Kimiko Barber.
I’ll be back in March with a new recipe. If you have any suggestions, or perhaps you would like me to try one of your recipes from a book or website, please leave a comment below or get in touch! All the recipes I try on this blog have some connection to Japan and, because I don’t eat meat, they need to be vegetarian or pescetarian. I’m particularly interested in helping to promote Japanese recipe books, so do let me know if you have one I might like!