Friday, 11 January 2013
One of my goals in life is to make the perfect tamagoyaki (Japanese style egg roll)!!!
I had an interesting experience with tamagoyaki making this Christmas. My husband and brother-in-law were both very quick to instruct me on their methods and so it wound up being an unappetising mess. Unperturbed and oddly inspired by the eggy fiasco, I have taken elements from both their recipes and now feel better equipped to tackle perfectly rolled-many layered-fuwa fuwa-oishii-tamagoyaki (fluffly delicious egg roll) fulfilment! Now that I have a yummy recipe, I just need to work on my egg rolling skeeeeelz!
\\ Worshipblues' Not Too Sweet Fuwa-Fuwa Tamagoyaki
4/5 tablespoons milk or water in emergencies.
1 tablespoon mirin
1 teaspoon shoyu (soy sauce)
1 teaspoon sugar (add more if you like it sweeter)
2 pinches of dashi powder
1 squeeze of kewpie (japanese mayonnaise)
1. Whisk the eggs into a frenzy then add the rest of the ingredients. Whisk into another frenzy ensuring that the mayonnaise is evenly broken up into small speckles.
2. Heat up a square/tamagoyaki pan till hot but not scorching. Now and add enough oil to cover the bottom of the pan with a layer of oil. Take some kitchen roll and using chopsticks or a fork and dip the kitchen roll into the pan to absorb excess oil and then run it along the upper sides of the pan. You are looking to coat the entire surface of the pan with a glossy coat of oil.
3. On a low- medium heat, add 1/3 of the egg mixture into the pan and roll the pan so that it spreads into an even layer at the base. Pop any bubbles that may appear. Try to lift the egg at the edge of the pan. If you feel it is ready to roll then go for it!
4. Take the pan off the heat and then, starting at the edge furthest away from you, carefully roll the egg towards you. Try to do this as evenly and as compactly as you can.
5. Once you reach the bottom, you will need to move the rolled egg mack to the edge of the pan furthest away from you and then put the pan back onto heat.
6. Add another 1/3 of the egg mixture into the pan and ensure that it gets in between the edges of the pan and the previous roll. This will help it stick. Again, burst the bubbles and keep it even.
7. Peep under the edges of the egg and when you feel it is ready.....roll! Again, take the pan off the heat and start at the top till you reach the bottom and then carefully move it back to the top.
8. Repeat steps 6 and 7 with the final 1/3 of the mixture.
9. Move the egg roll onto a plate. Slice and serve.
As you can see, my layers are not as even as I would like, and I would like less browning on around the finished roll but at least it tastes really very good. if I do say so myself. Next time, I will do better!
P.S I think most Japanese prefer this a bit sweeter than Hiro and I so feel free to add more sugar.
P.P.S You can buy a tamagoyaki pan in Muji (yes, even the one in London does it).