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Tamagoyaki

cook:

30 min

Eggmas! A month long series I have been doing for almost a week now. For eggmas day 6 @chefshota shows me

2 servings

US

original

metric

Picture for Tamagoyaki

2 servings

US

original

metric

Ingredients

eggs

3 whole eggs

soy sauce

1 tsp soy sauce

mirin

1 tsp mirin

sugar ( we used maple)

1 tbsp sugar ( we used maple)

Step 1

Beat the eggs together with soy sauce, mirin and sugar with chopsticks.
eggs

3 whole eggs

soy sauce

1 tsp soy sauce

mirin

1 tsp mirin

sugar ( we used maple)

1 tbsp sugar ( we used maple)

chopsticks

chopsticks

Step 2

Heat tamagoyaki pan on a burner. To test if it's hot enough, dip the tips of your chosticks in the egg mix, then draw a line in the pan. If the eggs cook/solidify right away, it's ready.
Tamagoyaki pan

Tamagoyaki pan

Step 3

Pour in enough egg mix to create a thin lining over the pan.

Step 4

Once the bottom is cooked (the top of the eggs should still be a undercooked to act as a glue,) scrape the sides of the eggs with chopsticks, then flip the egg onto itself lengthwise repeatedly to fold it up.

Step 5

Move this egg fold to the edge of the pan. Wipe with oiled paper towel, then pour in more egg batter and repeat the process, starting with the egg you just folded, and rolling that up into the new layer.

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