tamagoyaki

i find it amazing when i really crave something, even if i've never made it i will find ways to have it. tamagoyaki, the sweet moist egg roll, perfect as breakfast, side dish or the most perfect way to end a sushi mea. this sudden craving for tamagoyaki got me googling looking at recipes the tips. i always thought you need the special rectangular nonstick pan, but as it turns out YOU DONT NEED ONE! (prettier tamagoyaki, if you have the special japanese straight edge pan, give you a straighter result.) here's how it goes.

make it again?

YES, next time with ham and peas in it. or with scallions.

what's different then the original recipe?

did not have the special rectangular nonstick pan and bamboo roll mates to roll the tamagoyaki after cooking to form it's shape.

what did i eat this with?

rice, veggie, silk tofu topped with scallion and grated ginger and soy sauce, and pickles.

any difficulties?

really have to work with very low heat, and pour the egg in slowly to create thin layers. i used a 8" pan with 4 eggs, i did 3 pours and it worked out fine.

most helpful website for tamagoyaki recipe?

Just Hungry

how much was this?

0.50€.

comment?

GUY: yummy dinner, yummy breakfast, yummy yummy in between.

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tamagoyaki

4 eggs

1 TB sugar

2 TB mirin

a pinch of salt

1/2 tsp light soy sauce or regular soy sauce

oil for the pan

need a nonstick pan 8", a pair of chopsticks and heat resistant spatula to help to turn the egg, a rolled up paper towel to wipe the pan with oil before each new layer of egg.

set aside a small bowl of oil with the rolled up paper towel for wiping the pan with oil.

beat everything together other then the oil.

brush the heated pan with a little oil and pour 2 - 3 TB of egg mixture into the pan. cook over low heat until the bottom is dry and the top is still runny. roll the egg with fork or chopsticks to one side of the pan.

brush the pan with a little more oil. put another couple of TB of egg mixture in. spread it around, lift the egg to the new mixture get under the cooked egg. cook until ready to roll, then roll to the other side. repeat until the mixture is used up.

turn the heat up to lightly color the egg a little on all sides, do not over cook the egg.

let cool a little, cut into thick slices and serve. or let cool and serve it at room temperature.

tips from just hungry: don't over beat until foamy, does not work well this. if you tamagoyaki seems a bit too runny, you can firm it up by 1/2 min or so in the microwave.

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