Soft Tamagoyaki For Bento Recipe by cookpad.japan
Cooking Instructions 1 Put all ingredients except the vegetable oil in a bowl and mix well with a whisk (mix until the egg whites are blended well, but do not to create bubbles). 2 Strain the mixture with a sieve, and then strain again using a finer tea strainer. ※Mixing the mixture with a spoon while straining will speed up this process. 3 Thinly coat the frying pan with oil using a paper towel dipped in oil, and heat on medium heat. 4 When the frying pan is heated, pour in 1/3 of the egg mixture. 5 Gently scramble the egg when it starts to bubble, then roll it up when the egg is soft set. Remove the frying pan from the heat while rolling. Use a spatula to roll if it is difficult. 6 Using the same paper towel you used to coat the pan with oil, remove the excess egg from the pan while coating the pan with a new layer of oil. Pour half of the remaining egg mixture so that it flows beneath the already rolled egg. 7 Repeat the rolling process as before, add the remaining egg mixture and rolling while cooking (The egg should be rolled 3 times in total). 8 The egg should be soft-set at this point. 9 Reduce the heat to low (to prevent burning) and cook the egg through while gently pressing down on the egg with a spatula. Then it's ready. 10 Addendum: Pressing the tamagoyaki to the side of the frying pan with the spatula will make a thick tamagoyaki without air pockets. 11 Addendum: Even if you have trouble rolling the eggs nicely and they become scrambled, just finish by pressing down on them and fry, then it should be be fine. 12 Addendum: If you turn off the fire, cover the pan with a lid and let the tamagoyaki steam cook, you can prevent the tamagoyaki from being undercooked. 13 Addendum: Straining the egg mixture will make the tamagoyaki smoother, but it should also be fine mixed with a whisk without straining. Don't bother straining the mixture if you don't have time. 14 The flavors will be more pronounced if you chill the tamagoyaki in the refrigerator after it cools down slightly. I recommend serving it chilled to a freshly made one. 15 Add bonito soup stock and a little salt and sugar instead of water when making a dashi-maki. Or you could use a stock made from 1/2 teaspoon powdered soup stock to 50 ml water. 16 Addendum: When making atsuyaki-tamago (thick tamagoyaki) with a doubled amount of ingredients, it will be easier to roll by repeating the pouring and rolling process several more times. 17 Addendum: If it burns easily, reduce the heat to low heat. 1 Put all ingredients except the vegetable oil in a bowl and mix well with a whisk (mix until the egg whites are blended well, but do not to create bubbles). 1 Put all ingredients except the vegetable oil in a bowl and mix well with a whisk (mix until the egg whites are blended well, but do not to create bubbles). 2 Strain the mixture with a sieve, and then strain again using a finer tea strainer. ※Mixing the mixture with a spoon while straining will speed up this process. 2 Strain the mixture with a sieve, and then strain again using a finer tea strainer. ※Mixing the mixture with a spoon while straining will speed up this process. 3 Thinly coat the frying pan with oil using a paper towel dipped in oil, and heat on medium heat. 3 Thinly coat the frying pan with oil using a paper towel dipped in oil, and heat on medium heat. 4 When the frying pan is heated, pour in 1/3 of the egg mixture. 4 When the frying pan is heated, pour in 1/3 of the egg mixture. 5 Gently scramble the egg when it starts to bubble, then roll it up when the egg is soft set. Remove the frying pan from the heat while rolling. Use a spatula to roll if it is difficult. 5 Gently scramble the egg when it starts to bubble, then roll it up when the egg is soft set. Remove the frying pan from the heat while rolling. Use a spatula to roll if it is difficult. 6 Using the same paper towel you used to coat the pan with oil, remove the excess egg from the pan while coating the pan with a new layer of oil. Pour half of the remaining egg mixture so that it flows beneath the already rolled egg. 6 Using the same paper towel you used to coat the pan with oil, remove the excess egg from the pan while coating the pan with a new layer of oil. Pour half of the remaining egg mixture so that it flows beneath the already rolled egg. 7 Repeat the rolling process as before, add the remaining egg mixture and rolling while cooking (The egg should be rolled 3 times in total). 7 Repeat the rolling process as before, add the remaining egg mixture and rolling while cooking (The egg should be rolled 3 times in total). 8 The egg should be soft-set at this point. 8 The egg should be soft-set at this point. 9 Reduce the heat to low (to prevent burning) and cook the egg through while gently pressing down on the egg with a spatula. Then it's ready. 9 Reduce the heat to low (to prevent burning) and cook the egg through while gently pressing down on the egg with a spatula. Then it's ready. 10 Addendum: Pressing the tamagoyaki to the side of the frying pan with the spatula will make a thick tamagoyaki without air pockets. 10 Addendum: Pressing the tamagoyaki to the side of the frying pan with the spatula will make a thick tamagoyaki without air pockets. 11 Addendum: Even if you have trouble rolling the eggs nicely and they become scrambled, just finish by pressing down on them and fry, then it should be be fine. 11 Addendum: Even if you have trouble rolling the eggs nicely and they become scrambled, just finish by pressing down on them and fry, then it should be be fine. 12 Addendum: If you turn off the fire, cover the pan with a lid and let the tamagoyaki steam cook, you can prevent the tamagoyaki from being undercooked. 12 Addendum: If you turn off the fire, cover the pan with a lid and let the tamagoyaki steam cook, you can prevent the tamagoyaki from being undercooked. 13 Addendum: Straining the egg mixture will make the tamagoyaki smoother, but it should also be fine mixed with a whisk without straining. Don't bother straining the mixture if you don't have time. 13 Addendum: Straining the egg mixture will make the tamagoyaki smoother, but it should also be fine mixed with a whisk without straining. Don't bother straining the mixture if you don't have time. 14 The flavors will be more pronounced if you chill the tamagoyaki in the refrigerator after it cools down slightly. I recommend serving it chilled to a freshly made one. 14 The flavors will be more pronounced if you chill the tamagoyaki in the refrigerator after it cools down slightly. I recommend serving it chilled to a freshly made one. 15 Add bonito soup stock and a little salt and sugar instead of water when making a dashi-maki. Or you could use a stock made from 1/2 teaspoon powdered soup stock to 50 ml water. 15 Add bonito soup stock and a little salt and sugar instead of water when making a dashi-maki. Or you could use a stock made from 1/2 teaspoon powdered soup stock to 50 ml water. 16 Addendum: When making atsuyaki-tamago (thick tamagoyaki) with a doubled amount of ingredients, it will be easier to roll by repeating the pouring and rolling process several more times. 16 Addendum: When making atsuyaki-tamago (thick tamagoyaki) with a doubled amount of ingredients, it will be easier to roll by repeating the pouring and rolling process several more times. 17 Addendum: If it burns easily, reduce the heat to low heat. 17 Addendum: If it burns easily, reduce the heat to low heat. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Peanut butter chocolate eggs Creamy Baked Mac and Cheese Sweet and salty cookies sweet garlic chicken Coconut & Root Beer Braised Pork Shoulder Peanut butter chocolate eggs Creamy Baked Mac and Cheese Sweet and salty cookies sweet garlic chicken Coconut & Root Beer Braised Pork Shoulder Hot Tofu with Umeboshi, Ginger and Cheese Bento with Rilakkuma Inari Sushi Corned Beef California Rolls Horse Mackerel with Herbed Breadcrumbs Horse Mackerel with Herbed Breadcrumbs Suuchikaa, Okinawan Salted Pork Breakfast Cookies Medium-Rare Made Easy Superb Beef Steak Carameled Asian Pear and Cream Cheese Pound Cake Hot Tofu with Umeboshi, Ginger and Cheese Bento with Rilakkuma Inari Sushi Corned Beef California Rolls Horse Mackerel with Herbed Breadcrumbs Horse Mackerel with Herbed Breadcrumbs Suuchikaa, Okinawan Salted Pork Breakfast Cookies Medium-Rare Made Easy Superb Beef Steak Carameled Asian Pear and Cream Cheese Pound Cake