The many layers of tamagoyaki always remind me of the steel that gets folded over and over to become hard enough to be turned into swords and daggers. Do chauvinists know which danger they bring upon themselves by placing women in the kitchen? I mean, how many men still carry swords, and how many women know how to use chopping knives and frying pans?I don't know where I got this recipe from, some website (you find oozles of different methods, they vary depending upon family taste and regional flavour preferrances - I think this sweet version is Kansai-ish). Basically tamagoyaki contains eggs (Really!), salt, pepper sugar, you name it.
Ingredients (makes 2 rolls)
☆ 2 eggs
☆ 1.5 tbsp sugar
☆ pinch of salt
☆ little bit of pepper
☆ 0.5 tsp soy sauce
☆ vegetable or olive oil for frying
Tamagoyaki gets made in square or rectangle frying pans. They look a bit like those mini frying pans you get for heart- or flower-shaped pancakes. Don't buy the super expensive online stuff, the pan's not worth it. Rather have a look at overflowing neighbourhood Asian stores or try to find someone nice in Japan who'll get you an ordinary one. Even with shipping that's cheaper than what companies try to betray people with on amazon and the like. I got a very cheap pan outside of Japan and it's really not of great quality, but it does its job and that's what I wanted it for.
(That was one of my horribly thick first tries at egg-rolling - but the pan looked better then. XD)
In a small bowl, mix all ingredients. Make sure not to overbeat the egg.
The pan must be very hot at all times. Gas stoves are good for this, but also quickly responding cerano ovens. Otherwise, be prepared to lift the pan ond and off the cooking field as you need the heat, works just as fine. Make sure you don't burn yourself, that's easy!
Pour a veeery thin layer of egg into the pan and let it cook evenly, takes mere seconds. Then, using chopsticks or a wooden skewer, carefully roll it up. Keep the pan oiled at all time. Poor in the next layer, let get a bit solid, then roll the former layer back so the roll gets another layer. Continue until about half the liquid is used up. Place finished egg roll on a plate, cover if desired hot, then continue with the second.
To be honest, the second one always turns out better. ^^"
Eat it the way it is, or cut it up in strikes (diagonal looks better). Can be used in bentô, sushi and onigiri, too. The infamous sugar-soysauce-mirin I used for the aubergines (here) can also serve as a marinade here, you can neglect the mirin if you want to.
This recipe isn't easy and I obviously still need a lot of practise, too, but I can assure that it gets easer the more often you try. Here's a great video showing a pro doing it - oh it looks so easy, right? XD;; Getting there! Getting there!! But I'll keep my burnt bits, I think. I really like slightly burnt things. ^^" Weird, I know. But it brings out a slightly salty flavour that I love.