This section explains how to make Tamagoyaki.
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What is Tamagoyaki?
Tamagoyaki is a traditional Japanese egg dish and one of the most popular home-style dishes.
The taste of Tamagoyaki varies from region to region, but the basic method and shape of Tamagoyaki, in which beaten eggs are rolled and baked in layers in a special frying pan, is the same throughout Japan.
The thicker, more voluminous Tamagoyaki is generally called "Atsuyaki Tamago (thickly sliced eggs)," and those seasoned with Japanese soup stock are called "Dashimaki Tamago (omelette mixed with soup stock)."
At home, it is a staple breakfast and bento dish (Japanese box lunch), but it is often regarded as one of the most important Japanese dishes in the world, where the skill of the chef is tested the most.
How to make Tamagoyaki
Let me explain the basic method of making Tamagoyaki.
Ingredients and tools used
The basic style is to cut the Tamagoyaki into a rectangular shape so that the beautiful cross-section can be seen. To cook Tamagoyaki into a beautiful rectangular shape, use a Tamagoyaki-pan (special frying pan for Tamagoyaki).
Tamagoyaki-pan and cooking chopsticks are the basic tools for making Tamagoyaki.
The ingredients used will vary depending on the flavor of the Tamagoyaki to be made, but the most basic is Tamagoyaki made with just an egg, salt, and salad oil.
To make Dashi maki tamago with Japanese flavor, use Japanese broth. It is also great to arrange Tamagoyaki with other vegetables such as cheese, bacon, and spinach.
In this article, we will show you how to make the most basic Tamagoyaki, using only four eggs and a little salt.
1. Beat eggs
First, beat all eggs.
Beat eggs thoroughly with cooking chopsticks or a whisk so that the whole mixture is unified.
2. Heat up Tamagoyaki-pan
Heat Tamagoyaki-pan over medium heat.
Once the Tamagoyaki-pan is warmed up, draw about 1 tablespoon of salad oil.
When the Tamagoyaki-pan is sufficiently warm, proceed to the next step.
3. Pour beaten egg
Pour 1/3 of the egg mixture into Tamagoyaki-pan.
As soon as you pour in the egg mixture, tilt the Tamagoyaki-pan to spread the egg mixture all over.
4. Roll up the egg
Eventually, the egg mixture will harden and form a crepe-like film. Then the egg is rolled from the back to the front.
5. Roll the egg over and over
After rolling the egg, move it to the back of the Tamagoyaki-pan and pour in the next egg mixture, again with salad oil.
When pouring the egg mixture into the Tamagoyaki-pan, lift the Tamagoyaki-pan that has been moved to the back with cooking chopsticks so that the egg mixture will also go around the bottom side. When the egg mixture that has been spread over the entire surface has hardened, roll it up again, starting from the back. Repeat this several times to make the Tamagoyaki thicker. When pouring the egg mixture into the Tamagoyaki-pan, lift the Tamagoyaki-pan that has been moved to the back with cooking chopsticks so that the egg mixture will also go around the bottom side.
After all the egg mixture is cooked and rolled, press the Tamagoyaki-pan against a ladle or other object to shape it into a nice rectangle.
To shape them more beautifully, it is convenient to use a Makisu roller.
After transferring the Tamagoyaki from the Tamagoyaki-pan to the Makisu, wrap the Tamagoyaki so that it forms a rectangle. Once the rough heat is removed, move it to the refrigerator to let it settle.
When Tamagoyaki is cool, cut with a knife.
When Tamagoyaki is warm, the dough is fragile and tends to lose its shape, so it is recommended to cut it after it has cooled.
The key to a good Tamagoyaki
Tamagoyaki-pan is indispensable for a beautiful Tamagoyaki. Please be sure to use a Tamagoyaki-pan when baking traditional Tamagoyaki.
If you can't roll or return the Tamagoyaki well, you can use special Tamagoyaki tongs or a spatula used for grills.
If the Tamagoyaki-pan sticks to the Tamagoyaki and does not do well, the Tamagoyaki-pan may not be treated properly. Make sure to thoroughly temper the oil at the beginning of use.
Sticking may also be prevented by increasing the amount of oil used in cooking.
Traditional Tamagoyaki is generally made by straining the egg liquid beforehand to prevent uneven coloring of the Tamagoyaki. For a more beautiful one, try mixing and straining the egg mixture well before cooking.