The most detailed Japanese tamagoyaki recipe I can provide. If you need an even more detailed recipe, I might have to come to your place and teach you. Japanese tamagoyaki can be salty or sweet. This is the reduced-salt salty version that we often eat at home. For those who like juicy rolls, you can change the dashi stock to 30-40ml. (Beginners had better not try this as it is too soft and easy to fail.) My pan is relatively small, measuring 17x12cm. For small free-range eggs, use three. For eggs of normal size, use two. 120-140ml of eggs + 15ml of Japanese dashi stock (if you really don’t have dashi stock, you can use water). Pour the egg liquid in 3-4 times.
Those without a square pan can also make tamagoyaki with an ordinary pan (just the shape will be different after it’s done).
Ingredients for tamagoyaki: 2-3 eggs, an appropriate amount of salad oil, Japanese dashi stock (if not available, water can be used), 15ml. Others.
Steps for making tamagoyaki:
Step 1: First, use colored paper to introduce how to roll.
1) Pour in about 1/3 of the egg liquid.
2) When it is 8-9 minutes cooked, start rolling. You can use chopsticks or a spatula.
3) Roll to the end.
4) Move the rolled eggs sideways.
Step 2:
1) Pour in another 1/3 of the egg liquid.
2) At this time, note that we need to lift the rolled eggs so that the second batch of egg liquid can flow down. In this way, the first and second batches of egg liquid will completely stick together. When rolling, it is not easy to fall apart and the layering is also great.
3) When it is 8-9 minutes cooked, roll it up.
4) Move it sideways.
Step 3:
1) As before, pour in the egg liquid and lift the rolled eggs.
2) When it is 8-9 minutes cooked, keep rolling.
3.4) Just adding pictures for fun. Originally wanted to introduce the layering, but the photos are not good. Not very clear. So depressing.
Step 4: Put eggs in a container. Stir evenly in the direction indicated by the arrow of the chopsticks. Don’t stir like making a cake. Tamagoyaki should not have bubbles as it will affect the taste. (As said by a Japanese grandma).
Step 5: Prepare vegetable oil and a brush. If you don’t have a brush, fold kitchen paper and use it.
Step 6: Preheat the pan. After brushing with oil, pour in about 1/3 of the egg liquid and complete it referring to the colored paper instructions above.
Step 7: If the eggs bulge, poke them with chopsticks.
Step 8: After rolling up all the egg liquid, let it cool on the pan. (Let it be fully cooked by using the residual heat).
Step 9: Tamagoyaki with distinct layers and dashi stock! Delicious and tasty.
