Tuesday, March 25, 2014

Tamagoyaki Step by Step Guide Recipe

Deary and me on and off will order Tamago when we are in a Japanese restaurant. Looking at the layers of eggs leaves me wondering if one day I could ever make this. This is my second try as I was unhappy with my 1st attempt due to the brown bits and white egg whites appearing in the layers... Now it's perfectly beautiful!

Hope you enjoy this tamagoyaki recipe.......

4 Eggs
1 tablespoon Sugar
1 teaspoon Mirin
0.5 teaspoon Shoyu
Cooking Oil

Rectangle Pan required..

Tools required.. Used a folded kitchen towel to soak up the cooking oil.

Step by step
1. Gently mix the Eggs, Sugar, Mirin, Shoyu in a bowl.
2. Strain the egg mixture through a sieve twice.
3. Heat the pan over medium heat apply oil to the pan.
6. When the pan is ready, pour a thin layer of egg mixture in the pan.
7. Poke the air bubbles to release the air. After the bottom of the egg has set but still soft on top, start rolling from one side to the other using the wok spatula with the support of the chopstick.
8. Move the rolled omelette to the side where you started to roll, and apply oil to the pan. Pour the egg mixture to cover the bottom of the pan again.
9. When the new layer of egg has set and still soft on top, start rolling from one side to the other. Repeat until all the mixture finish.
10. Finally it's done. Roll from one side to the other move the rolled omelette to the side. Turn off the fire and let it stand for 5 secs to let the end cook a little more to seal off.
11. Remove from the pan and place the omelette on the bamboo mat and wrap it up.
12. Shape when it is still hot by giving it a squeeze till it is sushi shape like.
13. Slice the omelette into 1 cm thick slices.

Lessons Learnt:
- Control the temperature of the pan by lifting the frying pan rather than adjusting the stove heat.
- Strain at least two times so that it is smooth.

It's ready to be serve!

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