Description
Tamago, or Tamagoyaki, is a traditional Japanese rolled omelet with a delicate balance of sweet and savory flavors. It is commonly enjoyed as a side dish, a breakfast item, or a topping for sushi. The combination of sugar, mirin, soy sauce, and dashi stock creates a light, umami-filled dish that is both visually appealing and delicious. Perfecting tamagoyaki requires precision and patience, making it a test of culinary skill for sushi chefs.
Ingredients
Scale
- 4 large eggs
- 1 tablespoon dashi stock
- 1 tablespoon sugar
- 1 tablespoon mirin
- 1 teaspoon soy sauce
- Vegetable oil (for cooking)
Instructions
- Prepare the Egg Mixture:
- Crack the eggs into a bowl and whisk them until smooth.
- Add dashi stock, sugar, mirin, and soy sauce to the eggs. Mix well to combine.
- Heat the Pan:
- Heat a nonstick skillet or tamagoyaki pan over medium-low heat. Lightly oil the pan to prevent sticking.
- Cook the Layers:
- Pour a small amount of the egg mixture into the pan to form a thin layer. Swirl the pan to distribute the egg evenly.
- Once the egg is set but still slightly runny on top, roll it into a log starting from one side.
- Repeat the Process:
- Push the rolled egg to one side of the pan. Add another thin layer of egg mixture, letting it set slightly before rolling it up again, incorporating the previous roll. Repeat until all the mixture is used.
- Shape and Serve:
- Transfer the rolled omelet to a cutting board. Allow it to cool slightly before slicing it into rectangular pieces.
- Prep Time: 10 minutes
- Cook Time: 10 minutes