Tamagoyaki
A Japanese-style rolled omelet made by layering and frying an egg mixture blended with broth and seasonings.
Story
A Japanese-style rolled omelet, crafted by layering thin sheets of egg mixture blended with savory broth and seasonings, then rolling them into a thick, fluffy golden log.
Ingredients
Japanese Dashi
100ml
Sake
20ml
Salt
a pinch
Caster Sugar
50g
Eggs
5 pieces
Salad Oil
a pinch
Instructions
1
Mix egg liquid
After beating the eggs, add Japanese dashi, sake, salt, and sugar, stir thoroughly to make egg liquid, set aside (no bubbles allowed)
2
Preheat the pan
Heat the frying pan, and when a small amount of egg liquid on a chopstick makes a sizzling sound when dropped into the pan, you can start to pan-fry the thick egg
3
First layer pan-frying
Coat the pan surface with a thin layer of salad oil, scoop an appropriate amount of egg liquid and pour it in, spread it over the entire pan surface, and slow pan-fry over medium heat. Puncture any inflated bubbles with chopsticks, and when the egg liquid is half-cooked, fold the egg skin in half and move it to the front edge of the pan
4
Repeat pan-frying
Recoat the empty pan surface with a layer of salad oil, scoop in an appropriate amount of egg liquid, slightly lift the egg skin at the pan edge to let the egg liquid flow underneath, spread it evenly over the entire pan surface, then pan-fry until half-cooked, fold and move it to the pan edge again. Repeat this process until all the egg liquid is pan-fried
5
Shape and cool
The pan-fried thick egg can be slightly shaped using a spatula and the edge of the pan, then moved to a plate. Wait until it cools before cutting as needed
