Obsession Du Jour: Tamagoyaki July 02 2015

Our love for Tamagoyaki has always brought quizzical looks from our friends, most of them who can't understand why anyone would enjoy sweet & umami eggs. So imagine our surprise when we got a ton of requests from our customers to bring the Tamagoyaki pans in!

We've been making Tamagoyakis at home a lot with the use of our trusty Happy Call pan and we've never found the need to get a proper Tamagoyaki Pan... Until we did a test run on one of the Tamagoyaki pans we imported. It is a real game changer if you love egg rolls.

Not a great picture but this was one of our earlier attempts at Tamagoyaki using a Happy Call pan. It tastes delicious but the layers are too uneven and it cooked too fast.

As mentioned on our Instagram page, the little bumps on the pan prevents the egg from forming too many bubbles (~technology~) which is really useful if you want to make a beautiful egg roll. Unlike the cheap ones you get in our local market, the real deal is non-stick!

Not the prettiest but we're soooooo happy with the texture! 

To make the perfect Tamagoyaki requires a bit of practice, watch this video before you start for some egg roll inspiration.

Here's our simple Tamagoyaki recipe:

For 1-2 pax.

2 eggs
1 and 1/2 tsp dashi powder (or replace this with soy sauce but it won't be the same)
2 tsp mirin 

    1. Beat eggs with dashi powder and mirin. (We like to beat the eggs for about 5 minutes - the Tamagoyaki gets a cake-like texture)
    2. Heat the pan at medium high temperature and add oil. 
    3. Pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan. After the thin egg has set a little, gently roll into a log. Start to roll when the bottom of the egg has set and there is still liquid on top. If you let the egg cook too much, it will not stick as you roll the log. Now you have a log at one end of the pan. Pour some more egg mixture to again cover the bottom of the pan, with the roll of egg at the end. After the new layer has set, roll the log back onto the the cooked thin egg and roll to the other end of the pan.
    4. Repeat adding egg to the pan and rolling back and forth until the egg is used up.
    5. Remove from the pan and cool for 3-4 minutes and you're done!