Ingredients
Egg base
- 4 large free range eggs
- 1 Tbsp Mirin
- 1 tsp soy sauce
- 1/2 tsp salt
- 1/2 tsp kombu dashi granules
- 1/3 cup water or kombu dashi
Optional
- 2 tsp Fried Shallots
- 1 tsp dried coriander leaves
Cooking Utensils
- 250ml measuring jug
- Rectangular frypan, non stick
- Spray oil, canola
- Silicone spatulas x 2
- Bamboo sushi mat
Instructions
- Prepare all utensils, once the cooking starts you can not stop or the egg will burn.
- Combine eggs, salt, soy, mirin and dashi granules and mix well, dillute with the water or stock and add optional extras if using.
- Heat a non stick pan, preferably rectangular for ease of rolling, spray with a little oil.
- Using a measuring jug, pour some mixture into the pan, swirl the pan so the base is covered in a very thin layer of egg mixture.
- Once the egg mixture cures, becomes opaque, reduce heat to medium low and begin to roll the omlette by folding a small amount of egg over itself over and again using two spatulas until a roll is formed.
- Gently slide the formed egg roll to one end of the pan, spray a little oil on the pan and repeat the process ensuring the egg does not over cook and each new layer merges with the original egg roll.
- Once all the egg mixture is used up, allow the egg roll to sear on its two flattest sides before gently levering it up with the spatulas to sear the thin sides.
- Once the egg roll is seared on all sides, transfer to a bamboo sushi mat, wrap gently but firmly and allow to cool in the mat.
- Once cooled sufficiently, unroll the egg roll onto a chopping board, the bamboo mat should have left four rope marks on the roll, cut off the curly edges, cut into four portions and serve the portions as you like, in 2-3 pieces, or slice thinly for dressing nigiri.
Notes
- Tamagoyaki is a great breakfast item for sleepy guests, it is great warm or cold and makes a very welcome addition to any bento lunch box.
- Tamagoyaki keeps for a few days in the fridge without spoiling, so you can make one ahead of schedule, use some for bento, and adorn some sushi nigiri with a thin slice and a belt of nori seaweed for appetizers when guests come around.
- You can vary the flavour however you like, make it sweet or savoury, our shallots and coriander works well but you can add pretty much anything if the pieces are small enough.
- This recipe is for Dashi Tamagoyaki, which as the name suggests involves dashi, you do not have to add the water or dashi to dilute the egg mixture, but we recommend it. This method generates a slightly larger, moist and flavourful egg roll, where the non-dashi equivalent can be smaller, rubbery and burn easily if not watched carefully. Essentially, we find the dashi version to have a better yield, flavour, texture and is more forgiving.