Every country in the world has various kinds of egg dishes. Japan is not an exception. Tamagoyaki is one of egg dishes that have been passed down to generations among traditional Japanese cuisine.
You might think of fish such as sushi and sashimi for typical Japanese dishes, but Tamagoyaki is so common and an important element of Japanese cuisine. For example, people believe that the reputations of a restaurant will depend on Tamagoyaki it serves. That is why top-quality Japanese style restaurants never cut corners when cooking Tamagoyaki. As you can see, egg dishes are highly valued in Japan.
However, Tamagoyaki is a common casual family dish as well. Today we would like to show you how to cook fluffy and juicy Tamagoyaki.
Ingredients (2 to 3 servings)
Below are the ingredients for Tamagoyaki.
- 5 eggs (medium to large size)
- 3 pinches of salt
- 3 pinches of sugar
- Vegetable oil (appropriate amount)
If you add Japanese soup broth (called “Dashi”) to the ingredients above, you can make “Dashimaki Tamago”. When Tamagoyaki contains more water, it is harder to shape it. So, it would be good for beginners to use granulated broth or use just a little amount of liquid broth.
For making tasty and beautiful Tamagoyaki, it is also important to use a Tamagoyaki pan. Discover your favorite pan!
How to Make Fluffy Tamagoyaki
Softness and juiciness are the key to tasty Tamagoyaki. The recipe varies depending on family, restaurant, etc. Most Japanese restaurants finish before it gets golden brown and serve it in beautiful yellow. Some restaurants or families cook longer to make it even golden brown and savory. You can try your own style.
1. Make egg mixture
When cooking Tamagoyaki, make egg mixture first. Beat the eggs with salt and sugar to mix like cutting egg white.
If you filter the egg mixture, it will be smooth and prevent color irregularity in the end.
2. Heat the pan
Apply oil and heat the pan to appropriate temperature, not too cold or too hot.
It is the right temperature if you drop a little egg mixture on the pan and it gets solid immediately. Now it’s ready!
3. Pour the first portion of egg mixture
First, pour 2/3 ladle of egg mixture. If it spreads to the entire pan evenly, it is the right amount. It depends on the size of the pan. The key to making fluffy Tamagoyaki is to stir the egg mixture like when cooking scrambled egg.
When the egg starts getting solid, pull it toward yourself and apply oil to the empty space. Then slide the egg backward and apply oil to the front. Then it’s time to pour the second portion of egg mixture!
4. Pour the second portion of egg mixture
Pour the second portion in the pan. Make sure to lift the solid first portion so that the second portion spreads underneath.
When it is getting solid, keep flipping the egg from backward to forward. This may be difficult for beginners, and then use Tamagoyaki tongs.
Everyone can flip the egg with Tamagoyaki tongs. Beginners should get one.
5. Shape the egg
Gently press the egg toward the corner of the pan to shape it.
6. Let it cool
Repeat step 4 until using up the egg mixture, then let it cool.
The egg is fragile while it’s hot, so cut it after it gets cool.
With a Tamagoyaki pan, anyone can cook authentic Tamagoyaki easily. You can add favorite toppings in the egg such as mayonnaise, cheese, anchovy, truffle and herbs. Why don’t you give it a try?
