Master the Art of Tamagoyaki Cooking 玉子焼き

By Just One Cookbook · 15 min

Ingredients

Instructions

1. Whisk the eggs, sugar, salt, usukuchi soy sauce and water in a pouring-spout bowl, cutting gently with chopsticks; avoid making bubbles. Optionally pass the mixture twice through a fine sieve.
2. Heat the pan over medium heat, oil it lightly, and test with a drop of egg: it is ready when it sizzles.
3. Pour a thin layer of egg, tilting the pan to coat it, and pop any air bubbles. When the bottom is set and the top is soft but not runny, roll the egg toward the handle.
4. Oil the far side of the pan and push the roll there. Oil the near side, pour a second thin layer under the roll, pop bubbles, and once set, roll the omelette back over the first.
5. Repeat with the third layer, then the final layer, rolling each time, adjusting the heat by lifting the pan rather than changing the burner.
6. When the last layer is no longer runny, roll the omelette, press it flat and push it against the pan sides to form a rectangle. Brown lightly if you like.
7. Move to a cutting board and, while hot, wrap in a bamboo mat if desired. Rest for 5 minutes if desired.
8. Cut in half crosswise, then cut each half into thirds.

Summarized from Just One Cookbook's video. Watch it for the details.

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