Thursday, December 23, 2010

TAMAGO

Tamago is probably the most useful recipe I know. It is great as a side dish, as a snack, as a party finger food, or in lunches and bento! You eat it cold so there is no need to keep it warm or reheat it. But more importantly; it tastes great and is quick to make.


  • 4 eggs
  • 4tea spoons  of sugar
  • 1/2 tbsp of Mirin
  • 1 tea spoon of Soya Sauce

You will also need a small square pan if you own one and a sushi rolling bamboo mat. 

 
First to put all the ingredient together and you mix. You do not want to whisk it since that would put too much air in the mix and make the tamago thicker. I usually use chop sticks and try to break down the egg by lifting the mixture.

Cooking the tamago is probably the hardest part! It took me month of practice before I got a perfect shape, color and texture. Still now, it tend to be a bit too dark. 

 


You first poor about 1/4 of the mixture. You want a thin layer but thick enough so that it won't break as you flip it. If it starts bubbling : burst the bubble with the chopstick. When it is half cook (not runny anymore but still humid), fold it over twice with the chopstick. It might break a little as you try, especially the first time but don't worry too much about it. Then add more mixture. As you pour it in the pan, lift the roll so that the new mixture gets underneath. That will help with the connection of the layer. Fold over you roll until you have no more mixture.

When the roll is done, remove form the pan right away. Place on a sushi rolling mat. Fold over the rolling mat so you can press the sides. This will give the nice rectangle shape. As you press, there should be a bit of juice coming out. This is normal. When you have the shape you want, plate it and store it in the fridge. Wait for it to cool down before you slice it in thin slice. It can then be eaten as is or you can use it in your sushi making endeavor!!


*If you do no have a square pan, you can use a round pan but you won't have the nice shape. If you do not own a sushi rolling mat, don't worry! It will still taste great! But it might not hold its shape well and migth crumble a bit.*   

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