Learn how to make Japanese tamagoyaki ( tamago) from my mistake!! Japanese tamagoyaki is a popular Japanese egg omelette made with fluffy egg layers.
If you have ever made the Japanese tamagoyaki before, you might have experienced that it ended up becoming burnt, too runny or having holes. haha
In this video, I will give you 4 tips to make a perfect Japanese tamagoyaki reflecting my mistakes!
＜Yield> 2 servings
<Prep time> 2 mins
<Cook time> 5 mins
1 tbsp of sugar,
¼ tsp of fish stock powder
1 tsp of mirin
½ tsp of soysauce.
1;Whisk three eggs until you reach the uniformed yellow color.
2;Add sugar, fish stock powder, mirin and soysauce. mix them well.
3; Heat the pan well over mid-high heat. Grease the pan well. Pore ¼ of egg mixture.
Spread evenly. Reduce the heat to low. start rolling from the top towards you little by little with the chopsticks.
Grease the pan and slide the egg omelette to the top. Pore ⅓ of remaining egg mixture. Let the egg go under the roll. Start rolling again towards you.
4; Repeat the same process for twice.
5; Transfer onto the sushi mat or clean cross and cover the egg omelette to rest. When it’s safe enough to touch, cut into pieces. Enjoy with grated daikon radish if you like.
<Miwa’s tips>※more and more tips on YouTube!!
・Make sure the pan is well heated before you pore the egg mixture.
・Keep low heat- mid heat while you are cooking.
Store it in a air-tight container in the fridge for 3 days.