Who doesn't have personal preference for eggs? I love rightly cooked soft boiled egg, slightly runny poached egg, onsen tamgo which is slowly cooked in hot spa and tamago yaki.
You might have had a slice of tamago yaki on a small ball-shaped rice in sushi restaurants. Japanese people have tamago yaki as side dish, in bento boxes and of course accompanying sushi.
My tamago yaki has been popular for my friends since I was 10 years old! When I was a little school girl, I remember walking back home from school with my friends I was thinking what to cook for them. Both my parents had full time jobs so the kitchen was a kind of play room for me. One of my best friends loved my tamago yaki. She always asked me to cook it. I was adventurous about food at an early age, so I created numerous recipes such as julienned root vegetables tamago yaki, seaweed and dried prawn tamago yaki and fluffy sweet tamago yaki that was her favorite. My personal preference is moist and soft and with mentaiko. mentaiko is chilli cod raw. It's not easy to buy it in London. I am missing it...
I will give you a basic tamago yaki recipe to start.
Ingredients
5 Eggs
2 tbsp of mirin
1 tbsp of sugar
1 tsp of soy sauce
A pinch of sea salt to taste
Break the eggs into a bowl.
Beat the eggs well using chop sticks ensuring that they are mixed evenly, but also that no froth forms. Add the other ingredients into eggs and mix well.
Heat a square omelet pan thoroughly. Ensure that the pan is evenly coated with oil, right to the sides.
Heat the pan once more until the surface is very hot and then, add one third of the egg mixture.
When bubbles appear in the egg mixture, burst then using your chopsticks.
As the underside of the omelet begins to set, peel it back using your chopsticks.
5 Eggs
2 tbsp of mirin
1 tbsp of sugar
1 tsp of soy sauce
A pinch of sea salt to taste
Break the eggs into a bowl.
Beat the eggs well using chop sticks ensuring that they are mixed evenly, but also that no froth forms. Add the other ingredients into eggs and mix well.
Heat a square omelet pan thoroughly. Ensure that the pan is evenly coated with oil, right to the sides.
Heat the pan once more until the surface is very hot and then, add one third of the egg mixture.
When bubbles appear in the egg mixture, burst then using your chopsticks.
As the underside of the omelet begins to set, peel it back using your chopsticks.
Fold over the cooked omelet and roll it toward you, to complete the first roll of the omelet.
Spread the oil to the far side of the pan. Push the egg away from you and this time spread the oil toward you.
Add half the remaining mixture to the side of the pan nearest you slide your chopsticks under the first omelet you made until they touch the far side of the pan and allow the new egg mixture to run underneath the omelet. Then repeat to make the second roll and the third roll.
Remove the pan from the heat and press down on both sides of the omelet to fix the shape.
Spread the oil to the far side of the pan. Push the egg away from you and this time spread the oil toward you.
Add half the remaining mixture to the side of the pan nearest you slide your chopsticks under the first omelet you made until they touch the far side of the pan and allow the new egg mixture to run underneath the omelet. Then repeat to make the second roll and the third roll.
Remove the pan from the heat and press down on both sides of the omelet to fix the shape.
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