It probably doesn't look like much, but I just wanted to know how I did – and maybe some tips on how to do better. I don't have a Tamagoyaki pan, and the only flat pan I had was a bit warped so the Tamagoyaki ended up being short and big rather than long. Still, I managed to make it (I think), so that's something!
by AllDaLadiesLuvLeoHoO
5 Comments
I would beat the eggs much more, I’ve never made it or seen it made where you can identify the white from the yolk at all
That’s amazing work for a first attempt especially without the special pan!
I’ve misplaced my tamagoyaki pan during multiple moves so have been using a regular frying pan and the ends always look sad so I just eat those and only serve the middle slices 😉
I would cook on a lower heat (medium low to medium) to get a bit of a creamier centre and less browning on the outside. As others mentioned, it’s also important to thoroughly beat the eggs beforehand as well to ensure there’s no rubbery egg white throughout the omelette.
Tamagoyaki is all about setup and heat control — ensuring you have an oiled paper towel to slightly grease the pan between layers, having a small ladel/measuring cup to pour thin layers between rolling, and rolling layers just as they’re fully set on the bottom to have enough structure to roll.
It takes a while to get down, but thankfully with the right seasoning, you don’t need perfect technique to make a great tasting tamagoyaki.
Also, for an extra bit of umami, I like to add a bit of MSG from time to time.
I’m just a white dude who loves tamago do I’ve made this a few times myself.
Definitely follow a recipe for the ingredients. I use an emulsion blender (and sieve to remove foam) to get the eggs smooth and consistent.
Nice work!
Looks fine and better than my first attempt
To get rid of the white, consider passing the stirred eggs through a sieve and pushing the egg white through it so it breaks up. Anything that doesn’t pass through the sieve is worth removing from the mixture. Then add the dashi and other ingredients once the eggs are truly homogenized as cleanly scrambled.