Tamago Yaki Recipe
Ingredients
| Eggs | 20 Small | |
| Sugar | 80 Gram | |
| A pinch of Hondashi (powdered fish stock) | ||
| 1 tsp Kikkoman soy sauce | ||
| 2 tsp mirin side dishes | ||
| Oil | 3 Teaspoon | |
Directions
Break the eggs into a large bowl and whisk.
Strain into a fresh bowl and whisk in the remaining ingredients till well incorporated.
Place a little oil in the base of the tamago pan and heat.
Add a small spoon full of egg mixture, just enough to cover the base of the pan, let it cook and fold it 3 times back to the base end of the pan.
When the omelette has been folded back to the base of the pan, add another spoon full of mixture into the pan and then unfold the omelette.
When the second layer has been cooked roll it back and pour the next spoon full.
Do this at least 5 times till the omelette fills at least 2/3 rd of the pan (by doing this you will have a rounded, rectangular, layered omelette).
Remove and cool.
Slice on to a plate and serve with side dishes.
Strain into a fresh bowl and whisk in the remaining ingredients till well incorporated.
Place a little oil in the base of the tamago pan and heat.
Add a small spoon full of egg mixture, just enough to cover the base of the pan, let it cook and fold it 3 times back to the base end of the pan.
When the omelette has been folded back to the base of the pan, add another spoon full of mixture into the pan and then unfold the omelette.
When the second layer has been cooked roll it back and pour the next spoon full.
Do this at least 5 times till the omelette fills at least 2/3 rd of the pan (by doing this you will have a rounded, rectangular, layered omelette).
Remove and cool.
Slice on to a plate and serve with side dishes.
Chef
