I’m on an egg kick lately. I’ve long had a love for eggs, but I suspect my recent obsession has a lot to do with a multi-year hiatus I’ve taken from them (long story). So in the last couple weeks, I’ve been going all out with the eggs. (It’s quite possible this and the next post will be egg-related.) I digress.
This weekend, my egg treat(s) have been tamagoyaki, which can be described as a Japanese omelette, only it’s slightly sweetened, delicately rolled, and fried in a special rectangular pan. Tamago means “egg” in Japanese, and yaki is “grilled or fried”. You can make tamagoyaki in a regular circular frying pan, either with a silicon mold or without. If you go without, it’s just a little more work with the folding to keep the shape, but the process is the same.
- 4 eggs
- 1/4 teaspoon of salt
- 1/4 teaspoon of soy sauce
- 1 tablespoon of mirin (or substitute with 1/4 teaspoon of sugar and 1 teaspoon vegetable oil) Add more mirin or sugar if you prefer a sweeter tamagoyaki. Careful not to add too much mirin as it has a strong flavour to it.
- 1 tablespoon of oil for cooking (of your choice, I like using grapeseed oil)