Classic Tamagoyaki

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a medium bowl, crack the eggs and gently whisk them until the yolks and whites are just combined, being careful not to create too many bubbles.

   Ongeveer 2 min

   Tip van de kok: Over-whisking can make the tamagoyaki tough. A light whisk is best.

2. 2

   In a separate small bowl, combine the dashi, soy sauce, mirin, and sugar, stirring until the sugar is fully dissolved.

   Ongeveer 1 min

3. 3

   Pour the dashi mixture into the beaten eggs and mix gently.

4. 4

   Heat a rectangular tamagoyaki pan or a small non-stick frying pan over medium-low heat.

   Ongeveer 1 min

   Tip van de kok: A rectangular pan is traditional, but a small round pan works too.

5. 5

   Lightly coat the bottom of the pan with vegetable oil using a paper towel.

   Tip van de kok: Ensure the entire surface is coated, especially the corners.

6. 6

   Pour about one-third of the egg mixture into the hot pan, tilting the pan to evenly coat the bottom.

   Tip van de kok: The first layer should be thin, like a crepe.

7. 7

   As the egg sets but is still slightly wet on top, gently roll it from one end of the pan to the other using chopsticks or a spatula.

   Ongeveer 1 min

   Tip van de kok: Don't wait for it to fully cook, or it will crack when rolling.

8. 8

   Push the rolled egg to one side of the pan.

9. 9

   Lightly oil the empty part of the pan again.

10. 10

    Pour another one-third of the egg mixture into the pan, lifting the rolled egg slightly so the new mixture flows underneath it.

    Tip van de kok: This helps create a seamless roll.

11. 11

    Once this layer is mostly set but still slightly wet, roll the first cooked egg over the new layer, continuing to roll towards the other side of the pan.

    Ongeveer 1 min

12. 12

    Repeat steps 8-11 with the remaining egg mixture.

    Ongeveer 3 min

    Tip van de kok: You should have a nicely layered, rectangular omelette.

13. 13

    Once all the egg is cooked and rolled, remove the tamagoyaki from the pan and place it on a cutting board.

14. 14

    Allow it to cool slightly, then slice it into 1-inch thick pieces.

    Ongeveer 5 min

    Tip van de kok: Cutting it while warm helps maintain its shape.