Japanese Kanto-Style Tamagoyaki

Ingredients

• 3 Eggs (More are needed for professional large pans; about 2-3 eggs for small home pans)
• 40 ml Dashi (Approximately 20ml of seasoning liquid per egg)
• 10 ml Mirin (Part of the total liquid seasoning)
• 5 ml Sake (Part of the total liquid seasoning)
• 1 tbsp Sugar (A characteristic of Kanto-style; adjust sweetness to preference)
• Salt (A pinch, optional for a saltier flavor)
• 2 tbsp Cooking Oil (For greasing the pan; use a slightly generous amount to prevent sticking)

Steps

1. 1

   Prepare the egg mixture: Crack the eggs into a bowl, add dashi, mirin, sake, and sugar. The total liquid seasoning should be about 20ml per egg. Whisk until well combined.

2. 2

   Heat a Tamagoyaki pan and apply a generous amount of cooking oil, ensuring the entire surface is well-greased.

3. 3

   Pour in the first layer of egg mixture to evenly cover the bottom of the pan. When the egg is half-cooked, use chopsticks to create space between the egg and the edges of the pan for easier rolling.

4. 4

   Use your wrist to lift and gently shake the pan, using chopsticks to roll the egg from the far side toward you. If adding ingredients (like eel or vegetables), place them in the center of the egg layer before rolling.

5. 5

   Push the rolled egg to the far end of the pan and lightly grease the exposed surface again.

6. 6

   Pour in the next layer of egg mixture and slightly lift the existing roll with chopsticks to let the new mixture flow underneath, allowing them to bond together.

7. 7

   Repeat the rolling process. If air bubbles form, gently prick them with chopsticks to ensure a dense texture. Repeat until all egg mixture is used.

8. 8

   Finally, let the Tamagoyaki set briefly in the pan to hold its shape, then remove, slice, and serve.

Notes

1. Kanto-style Tamagoyaki is primarily sweet, while Kansai-style is saltier. 2. Beginners are advised to practice plain Tamagoyaki first before trying variations with eel, mentaiko, or spinach. 3. Using a generous amount of oil is key to success, preventing the egg from tearing and enhancing the aroma.

Nutrition per serving

• Japanese Cuisine
• Tamagoyaki
• Egg Dishes
• Breakfast
• Side Dish
• Kanto Style