facebook instagram youtube RSS

Atsuyaki Tamago (Japanese Thick Omelet)

Culture

UpdateJanuary 18, 2019
ReleaseJanuary 17, 2019

Ingredients


3 eggs
45g of egg base
[egg base]
300g of dashi soup
75g of mirin
50g of sugar
10g of salt
5g of koikuchi (dark-colored) soy sauce


Directions

1

Beat the eggs, add egg base and mix

2

Pour 1/2 spoon of salad oil in a special frying pan for tamagoyaki, and heat with medium heat

3

Pour the egg mixture in frying pan, covering the bottom of the pan

4

When the egg gets soft-boiled, roll the egg from the other side to the front

5

Apply oil to the empty part of frying pan with paper towel. Move the rolled egg to the other end and apply oil to the front part of frying pan

6

Pour the egg mixture in the front of frying pan and let the egg mixture flow under rolled egg as well.

7

Repeat the process from 3 to 6 for several times, and arrange the shape by using makisu (bamboo rolling mat)

Japanese Liquid Measures:

1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz