Cookbook Challenge 2011: Fortnight 8, Eggs
Theme: Eggs
Recipe: Tamago
Cookbook: AWW Kitchen
On to Fortnight 8 of the Cookbook Challenge, and the theme is “eggs”. I doubt anyone is keeping track, but I’ve skipped the 7th theme, which is “celebration”. I baked a cake for celebration, but I’m not going to post it because it turned out to be a big ugly thing. And to make matters worse, I dropped it into the (thankfully clean) sink when trying to remove it from the tin. Ugh! After all that, I couldn’t bear to photograph it – I didn’t feel like celebrating the failcake.
(Though I did save failcake from the sink with no ill effects. It turned out to be a really delicious cake. Ugly, but delicious.)
So I’ll come back to celebration another time – let’s just move on to eggs!
For the eggs theme this fortnight, I’ve made tamagoyaki – a slightly, sweet Japanese omelette, that’s popular in bentos and sushi. It’s made from rolling together layers of cooked egg, and is normally prepared in a rectangular pan called makiyakinabe. Making this recipe meant that I finally used the rectangular pan that I purchased in Japan, oh, two years ago… (for SHAME). I only bought a cheap one, because I didn’t think I would use it much – talk about knowing myself! – and I was glad to see that it did the job.
Tamagoyaki is made from beaten egg, mirin, soy sauce and a bit of sugar. You can cook it in a normal pan, of course, but if you use a rectangular pan the edges are neater.
If you’re a visual person, I have photos of the process from when we did a cooking class in Kyoto . There’s also some good descriptions and photos online if you do a search – much clearer than my very confusing explanation below.
There’s supposed to be proper layers, but mine was a bit of a hack (hardly surprising for someone having a day where they drop an entire cake into the sink). Still, you can kind of see the idea behind it. I feel like I should make tamagoyaki more often to get them looking nicer – and it’ll be a good excuse to keep using my rectangular pan!
See previous Cookbook Challenge posts here.
And see what other participants made for this theme at the Cookbook Challenge forum.
Japanese omelette / tamagoyaki
Adapted from AWW Kitchen
4 eggs
1/2 tablespoon water
1 teaspoon caster sugar
1.5 teaspoons mirin
1 teaspoon light soy sauce
vegetable oil
Mix the eggs, water, sugar, mirin and soy sauce together in a bowl until the sugar dissolves.
Heat an omelette pan on medium oil. Add a splash of oil and swirl it around to coat the entire pan.
Pour in enough egg mixture to just cover the base of the pan. Tilt the pan to make sure the mixture is spread evenly.
When it’s almost set, use a spatula to roll the egg from the back of the pan to the front. Push the omelette to the back of the pan.
Add some more oil to the pan and repeat the procedure, lifting up the cooked omelette to let some of the egg mixture run underneath it. When it’s nearly cooked, repeat the rolling procedure.
Repeat these steps until all the mixture is used.
Put the the tamagoyaki on to a moistened sushi rolling mat, seam side down and roll it up tightly. (Or you could just skip this step like I did.)
Let it cool and cut it into slices.
msihua
April 12, 2011 @ 11:31 pm
TAMAGO! I just like the word… Japanese omelette.. MmmMmm
Agnes
April 17, 2011 @ 4:25 pm
Tamago is a fantastic word!
Kayla @ Fitter Than Choc
April 13, 2011 @ 12:14 am
Tamagoyaki is undoubtedly one of the most frequent dish that my mom made for me as a kid. I used to bring bento to school for lunch when I was a little girl, and this simple dish will surely make its appearance at least twice a week. This brings back good memories! Your tamagoyaki looks beautiful!
Agnes
April 17, 2011 @ 4:26 pm
Aww, thanks! And how lucky that you had bento for lunch, though I suppose it seemed quite normal at the time. 😀 We lived on sandwiches for lunch – mostly ham and cheese on white bread (boring!).
Queenotisblue
April 13, 2011 @ 8:09 am
I love this egg roll and have always wanted to make it. The recipe looks quite simple and yours looks good. Somehow, despite having an enduring love for this dish, I never realised that a special pan was used to make it ;).
Kayla @ Fitter Than Choc
April 13, 2011 @ 9:50 pm
You don’t have to use the rectangular pan:) Some families use wok or frying pan (it’d be easier with a wok), and it works just fine. You’d just have to shape it using a sushi mat after you’ve cooked the egg:)
Queenotisblue
April 15, 2011 @ 7:45 am
Thanks Kayla. I’ll give it a try in the frying pan this weekend.
Agnes
April 17, 2011 @ 4:27 pm
Yeah, definitely don’t need the rectangular frying pan – though I do have a fondness for mine, despite the fact I’ve only used it this once!
Susan
April 13, 2011 @ 9:50 am
I love egg cooked any way, but the Japanese way is the best!
Agnes
April 17, 2011 @ 4:28 pm
Eggs are SO amazing! I think they’re a bit unrated – I love them. 😀
leaf @ theindolentcook
April 13, 2011 @ 2:03 pm
I love my eggs in so many ways – and the sweet Japanese way is no exception. Yum!
Agnes
April 21, 2011 @ 9:53 pm
Eggs are SO good, aren’t they?
Hannah
April 13, 2011 @ 2:25 pm
Ooh, fancypants Japanese eggs! Seeing as we’re on the subject of Japan, can you please make me the Mont Blanc that I ate in Kyoto in Japan which blew my mind? It had a pastry bottom, then a nubbin of intense chestnut paste, then whipped cream, then piped chestnut cream, then silver flakes and a candied chestnut on top.
Kthnxbai!
Agnes
April 21, 2011 @ 9:55 pm
Why don’t we fly to Kyoto and eat it there instead?
Lizzie (El Moorish)
April 13, 2011 @ 11:18 pm
I’m mad for tamago(yaki) when I’m ordering sushi but have never made it myself. You’ve definitely inspired me to give it a go when I’m next making sushi at home – perhaps I will have to source a fabulous rectangular pan like yours 🙂
Agnes
April 21, 2011 @ 9:55 pm
The pan isn’t necessary – but it is fun to have! 😀
Conor @ Hold the Beef
April 14, 2011 @ 10:12 pm
Your layers may not be *perfect* but hey, at least you didn’t drop it in the sink 😉
Looks great, and you’ve inspired me to make proper tamago next time I put egg in my sushi rolls (I usually just cook some egg mixed with a little milk in a rectangle container in the microwave! What a fake!)
Agnes
April 21, 2011 @ 10:12 pm
I’m surprised I didn’t drop the eggs in the sink too – I was having one of those days!
Jenn Brigole
April 16, 2011 @ 12:31 am
Huh. So that’s how it’s supposed to be done. I didn’t realize how “original” my process is when I do my omelets. 🙂
Agnes
April 21, 2011 @ 11:01 pm
Well, that’s only the Japanese way of making them! I’m sure your way is perfectly fine too 🙂
Leigh
April 19, 2011 @ 4:18 pm
Yay – you got to use your pan and make something yummy in it. I love tamagoyaki!
Agnes
April 21, 2011 @ 11:27 pm
Tamagoyaki is so simple, but it’s so good! And I’m really glad I finally used my pan 😀