Tamagoyaki
Aug. 3rd, 2009 03:54 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
foolish_m0rtalNew kitchen, new recipes. I've moved back home and have more access to legitimate stuff. All the desserts I've made so far, I've made for other people. I don't make desserts for myself. Now that I'll actually be cooking for myself, I'm making more practical (but no less delicious) recipes.
This time, it's tamagoyaki, the common and popular Japanese sweet omelette. The only slightly uncommon ingredient is mirin, a kind of Japanese rice wine with low proof that is used in cooking. I did some research for it, and if you are into Japanese food, this is a pretty good investment. Mirin is used in Japanese cooking a lot of times and has an indefinite shelf life in the refridgerator. In the Edo period, it was used as a substitute for sake. ^_^; Kampai...
Tamagoyaki
Ingredients:
4 large eggs
1 Tbs. sugar
1 tsp. mirin
1/4 tsp. salt
1/2 tsp. light soy sauce (oh, Kikkoman-san, you have saved me on multiple occasions)
Oil for cooking
Note that was just making a snack and halved this recipe down to 2 eggs.
1) Beat all the ingredients together in a bowl with a fork but don't whisk it. You don't want it to get foamy.
This part is a little tricky, so I added pictures:
2) Cook a few tablespoons of the mixture gently over medium heat in the lightly oiled saucepan. You should cook it until the top is just set but not still runny.
3) ROLL the omelette to the side of the pan. (I kind of burned it in that picture. Oops...GENTLE heat, people. Gentle...)
4) Apply to oil to the pan again and add a few more tablespoons of the mixture. Lift the rolled omelette on the side to make sure the mixture gets under there. Again, cook the mixture till it's set but not still runny on top.
5) Roll the omelette again and over to the other side. Keep doing this till your mixture runs out.
6) Now you want to use a sushi mat to roll the omelette tightly. I don't have one of those, so I used the plastic cutting board we have, but you can use whatever flexible plastic-y surface you can find. I really wish I could give you a better alternative. I've heard everything from aluminum foil to plastic wrap inside a tea towel. I kind of like the originality and hobo mentality of rolling up a piece of corrugated cardboard into a tube to soften it up and then using that.
7) Use a sharp knife to slice the roll into manageable slices. Eat hot or stick in the fridge if you're making it for a bento. (Right now, mine is in the fridge so my mom can have something to eat with her tea when she comes back from work. We usually have our teatime when she gets back, and I try to have something ready for her. Yes, Asians with British influence are strange things...)
Itadakimasu!
This time, it's tamagoyaki, the common and popular Japanese sweet omelette. The only slightly uncommon ingredient is mirin, a kind of Japanese rice wine with low proof that is used in cooking. I did some research for it, and if you are into Japanese food, this is a pretty good investment. Mirin is used in Japanese cooking a lot of times and has an indefinite shelf life in the refridgerator. In the Edo period, it was used as a substitute for sake. ^_^; Kampai...
Tamagoyaki
Ingredients:
4 large eggs
1 Tbs. sugar
1 tsp. mirin
1/4 tsp. salt
1/2 tsp. light soy sauce (oh, Kikkoman-san, you have saved me on multiple occasions)
Oil for cooking
Note that was just making a snack and halved this recipe down to 2 eggs.
1) Beat all the ingredients together in a bowl with a fork but don't whisk it. You don't want it to get foamy.
This part is a little tricky, so I added pictures:
2) Cook a few tablespoons of the mixture gently over medium heat in the lightly oiled saucepan. You should cook it until the top is just set but not still runny.
3) ROLL the omelette to the side of the pan. (I kind of burned it in that picture. Oops...GENTLE heat, people. Gentle...)
4) Apply to oil to the pan again and add a few more tablespoons of the mixture. Lift the rolled omelette on the side to make sure the mixture gets under there. Again, cook the mixture till it's set but not still runny on top.
5) Roll the omelette again and over to the other side. Keep doing this till your mixture runs out.
6) Now you want to use a sushi mat to roll the omelette tightly. I don't have one of those, so I used the plastic cutting board we have, but you can use whatever flexible plastic-y surface you can find. I really wish I could give you a better alternative. I've heard everything from aluminum foil to plastic wrap inside a tea towel. I kind of like the originality and hobo mentality of rolling up a piece of corrugated cardboard into a tube to soften it up and then using that.
7) Use a sharp knife to slice the roll into manageable slices. Eat hot or stick in the fridge if you're making it for a bento. (Right now, mine is in the fridge so my mom can have something to eat with her tea when she comes back from work. We usually have our teatime when she gets back, and I try to have something ready for her. Yes, Asians with British influence are strange things...)
Itadakimasu!
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no subject
Date: 2009-08-03 09:45 pm (UTC)I just did research on this and other dishes for RP purposes yesterday. XD This amuses me.
no subject
Date: 2009-08-03 10:40 pm (UTC)no subject
Date: 2009-08-03 11:00 pm (UTC)Goodluck!
Oh, and I posted that recipe for the fudge and strawberry cake. ^_^
no subject
Date: 2009-08-03 11:02 pm (UTC)