Tamago-Yaki Recipe

juliamayedatamago

By Julia Mayeda

INGREDIENTS:

  • 3 Eggs
  • 1 1/2 TBS Sugar
  • 1/3 tsp Salt
  • 2 TBS Water
  • Oil to coat the pan
  • Rectangular Tamago-Yaki Frying Pan

DIRECTIONS:

  • Combine eggs, sugar, salt and water in a bowl
  • Mix the ingredients and lightly break up the egg yolks without actually beating the eggs
  • Coat the pan with oil and set over low heat
  • Spoon in egg mixture to cover the bottom of the pan in a thin layer
  • After the mixture is almost cooked (about 30 seconds to 1 minute) begin folding
  • To fold, start at the handle end, and use chopsticks or a spatula to lift about 1 1/2 cm of egg and fold over
  • Continue folding until you reach the end
  • Move the folded egg mass back to the handle end of the pan
  • Coat the pan with oil and spoon in more egg mixture
  • Be sure to lift your cooked egg slightly to let some of the raw mixture seep underneath
  • After the new mixture is almost cooked begin folding from the handle end
  • Continue until you have no more mixture, about 5 times

NOTES:

  • This is one of my favorite Japanese dishes, but I was always afraid to make it thinking my cooking skills weren’t up to it. After being shown how to make it by my Japanese friend I realized how easy it is!
  • These ingredients are just the basic components, you can play around with them to make yours sweeter or saltier or enhance it with other ingredients such as cheese, corn, green onions, ham or anything you like!
  • Preparation Time: 10 minutes