Tamagoyaki
Tamagoyaki literally means “grilled egg” in Japanese. You will typically see tamagoyaki served for breakfast, as a side dish, in bento boxes, and even in sushi as nigiri, wrapped with nori on top of sushi rice. In Japan, customers dining in at a sushi restaurant will order tamago nigiri first to asses the chef’s sushi making skills.Tamagoyaki consists of eggs, mirin, soy sauce, and sugar cooked on a special omelette griddle called a yakimakinabe. The griddle has high edges, with one side flat and the other rounded. Small amounts of the egg mixture is cooked, then rolled to the flat side of the griddle. The omelette is pushed to the rounded side of the griddle and more of the egg mixture is poured in. Once the eggs set, the egg roll is rolled over the set eggs. These steps are repeated until all of the egg mixture is used up and you’re left with a thick omelette roll. The omelette is then sliced into 4 pieces.
Equipment
- tamagoyaki griddle
Ingredients
- 4 large eggs beaten
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 pinch salt
- vegetable oil
Instructions
- Whisk together the eggs, mirin, soy sauce, sugar, and salt.
- Lightly grease your tamagoyaki griddle with 1 tsp of vegetable oil over medium heat. Pour in 1/4 cup of the egg mixture and let set for a minute.
- Gently push the eggs to the flat side of the griddle. Your first ladle of the eggs doesn’t need to be rolled perfectly.
- Push the egg to the rounded side of the griddle. Pour in another 1/4 cup of the egg mixture. Let it set for 30 seconds.
- Roll the omelette over to the flat side of the griddle. Push the omelette to the rounded side of the griddle.
- Repeat the steps until all of the egg mixture is used up. You should get somewhere between 4-6 rolls during the entire cooking process.
