Making Tamagoyaki
This is a rhythmic process. Once the pan is greased and hot, you don't stop moving until the egg is finished.
Control your heat
The pan must be seasoned with oil before every layer, or the egg will stick and tear. Use a rectangular tamagoyakiki pan if you have one; it makes the rolling much easier.
- Rectangular tamagoyakiki pan
- Chopsticks or a heat-resistant spatula
- Small bowl
- Paper towel
What goes in.
- 3 largeeggs
- 2 tbspdashi stock
- 1 tspsugar
- 1/2 tspsoy sauce
- 1 tspneutral oil, plus extra for greasing
Maintaining the tension
Keep the rolled portion at the back of the pan. As you pour in new egg, tilt the pan to ensure it flows under the existing roll, binding the layers together.
The method.
Mix the base
Whisk the eggs, dashi, sugar, and soy sauce in a bowl. Do not over-beat; you want to avoid excess bubbles.
Prepare the pan
Place the pan over medium heat. Dip a folded paper towel into oil and wipe the pan's surface thoroughly.
First layer
Pour in enough egg mixture to thinly coat the bottom. When the bubbles pop and the egg is set but still glossy, roll it from back to front.
Build the layers
Push the roll to the back. Re-oil the empty space. Pour in more egg, lifting the first roll so the new liquid flows underneath. Roll the old one over the new layer.
Finish
Repeat until the egg mixture is gone. Remove from heat and transfer to a bamboo mat if you want to set the shape, or serve immediately.
Other turns to take.
Savory
Replace sugar with a pinch of salt and add finely chopped scallions to the egg mixture.
Nori-layered
Place a thin sheet of nori over the egg layer just before rolling to create a dark center line.
When it doesn't go to plan.
If the egg browns too quickly, your heat is too high; turn it down immediately.
A rectangular pan is ideal, but you can use a small round pan if you trim the edges after cooking.
Strain the egg mixture through a fine-mesh sieve for a smoother, uniform texture.
The ones that keep coming up.
Why does my egg keep breaking when I roll it?
The pan might be too dry or the heat too high. Ensure the surface is well-oiled before every single pour.
Can I use water instead of dashi?
Yes, but dashi provides the traditional depth of flavor. If using water, add a tiny extra pinch of salt to compensate.
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