Let's make Tamagoyaki japanese "Tamagoyaki" recipe
Strictly speaking, "Tamagoyaki" is seasoned with sugar and salt.
If you add the japanese soup stock there, it will be a dish called "Dashimaki".
See this article for the difference between "Tamagoyaki" and "Dashimaki".
However, I want you to enjoy the seasoning of omelet made at home.
Therefore, this time, I added soy sauce and soup stock to salt and sugar to season it.
You can season the tamagoyaki freely.
Try adjusting the seasoning to your liking!
INGREDIENTS
- 3 eggs
- Sugar 3tsp
- Soy sauce 1 + 1 / 2tsp
- *Soy sauce and sugar are guidelines. Please adjust to your liking.
DIRECTIONS
Stir the eggs
Divide the egg into balls and mix well with chopsticks to avoid foaming.
Add sugar or soy sauce in the standard amount and stir well.
Stir well so that no lumps of egg white remain.
Add soup stock or soy sauce if you like
Season with soup stock or soy sauce if you like.
You can use only salt and sugar, but adding soup stock or soy sauce will add depth to the taste.
If you like sweet flavors, add a little more sugar.
Tips for making it fluffy
Strain the stirred egg with a colander.
If you strain it a couple of times, the egg liquid will become dry.
Here are some tips for making tamagoyaki plump.
Heat the frying pan to medium heat.
Heat a frying pan for tamagoyaki and add a little oil.
At this time, keep the frying pan on medium heat instead of low heat.
This is also a key to making tamagoyaki plump.
Use kitchen paper to spread the oil to the bottom and sides.
Pour about 1/3 of the egg into a warm frying pan.
Wrap it from the back to the front.
Wrap it from the back to the front while pinching it with chopsticks.
Even if it collapses, you can wind it without worrying about it.
Pour more egg juice
Slide the rolled egg into the back and re-oil it in the foreground.
Pour the egg into the front side.
Lift the bottom of the egg in the back with chopsticks and pour the egg liquid.
Repeat the same operation
As before, roll the egg from the back to the front.
Repeat the same operation until the egg liquid runs out.
Take the heat
After wrapping with all the egg liquid, transfer it to a piece of cooking paper to remove the heat.
Cut into bite-sized pieces.
Cut tamagoyaki into bite-sized pieces with a kitchen knife and serve it on a plate.
