Japanese Cooking 101: Tamagoyaki

This is my favorite Japanese recipe! Tamagoyaki is a Japense Omelet. It has a nice texture and the flavor it wonderful. A lot of the ingredients you will have to find at an Asian market. The light soy sauce and mirin come bottled and the dashi can come in cubes like you would find chicken or beef bouillon. The prices at the Asian market are usually very reasonable so it won’t cost a lot to stock up on these items.

Tamagoyaki

3 Eggs
1/2 T Light Soy Sauce
1 T Mirin
1/2 t salt
1/4 c Dashi

Directons:
1. In a medium size bowl mix together the eggs, light soy sauce, mirin, salt. Mix well (about 2 mins).
2. Add the dashi to the egg mixture. Lightly mix in the dashi just until blended.
3. Strain the egg mixture through a small sieve. Discard the egg left in the sieve. Repeat process one to two more times if necessary.
4. Preheat a 10in round skillet to medium heat.
5. Soak a piece of paper towel with oil and set aside.
6. Grease skillet with oil soaked paper towel.
7. Add about 1/4 of the egg mixture to hot skillet (just enough to coat the bottom of the skillet)
8. Cook a few minutes and being rolling the egg. Repeat this process until the egg mixture has been used.
9. Place egg roll on a plate. Shape with a paper towel if needed.

Cut into 1/2in thick slices. Serve.

Tamago can be severed cold or hot. It is your preference. I personally like it as a snack so I refrigerate the tamago and then microwave one piece when I am looking for a small snack.
This recipe is a little confusing so watch the video below.

http://www.youtube.com/watch?v=Z52CNYOWZRU

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