Tamagoyaki (Japanese Omelette)

Tested Recipe with Slight Adjustment Adapted from Cooking with Dog



3 large eggs

3 tbsp water

½ tsp dashi stock powder

1 1/3 tbsp caster sugar

1 tsp Kikkoman soy sauce

1/8 tsp salt

20g cilantro (chop into ½ inch pieces)

Serve with:

1 pc shiso leaf

1 tbsp grated radish

¼ tsp Kikkoman soy sauce

Preparation Instructions:

  1. In a small bowl, add in water, dashi stock powder, caster sugar, soy sauce and salt. Stir until sugar dissolved.
  2. In a bowl, add in eggs and beat thoroughly. Add the combined dashi stock and the chopped cilantro and mix evenly.
  3. Heat a tamagoyaki pan on low heat and lightly coat with cooking oil using a silicone brush.
  4. Drop in a bit of the egg mixture and make sure it sizzles. Ladle the egg mixture into the pan and quickly distribute it. When the egg surface almost dry, roll the egg sheet backwards. Push the egg roll toward the front of the pan and then re-coat the pan with the cooking oil. Make sure the pan is still hot and ladle the egg mixture into it, distributing the egg again. Lift the egg roll and make sure to spread the egg mixture underneath it. When the egg almost firms up, roll it backwards again, adding another layer to the tamagoyaki. Push the roll to the front and coat the pan with the cooking oil again. Repeat the process for 4 times in total. If the egg sheet puffs up, poke it with the chopstick to remove the air, flattening the surface. Finally, gently press the tamagoyaki against the edge of the pan, adjusting the shape.
  5. Transfer the tamagoyaki onto a cutting board and leave to cool completely.
  6. Cut the tamagoyaki into 6 equal pieces. Place the tamagoyaki onto a plate lined with a piece of shiso leaf. Place the grated daikon besides and top with soy sauce. Serve as a side dish.



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