Tamago is Japanese for "egg". Tamago yaki is sushi using an egg, like a sushi omelette. I really love it for it's sweet taste and light texture. You need a tamago pan to make this recipe. Any type of stock can be used in place of the dashi for a less fishy taste. Sounds complicated, but after a bit of practice, it gets much easier.
This is my favorite tamago recipe! I think the sugar amount is just fine, and I use cooking wine instead of mirin and chicken stock instead of dashi. Thank goodness I don't still live alone--I was making this 3 times a week back then!
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I think this recipe is so-so. It needs more sugar, next time I will double it. I had to look up the proper way of making it in youtube. Thanks for sharing.
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The flavor of the tamago yaki is spot on! I tried it as is. I have dashi granules and made it into stock by doing this (looked it up in a cookbook I had!): 1 teaspoon of dashi granules dissolved into 2 cups cold water. I stored the rest to make more tamago yaki. I found I had to go to youtube to watch a video to get the technique down. The first time making it is a pain, but it really does become simpler with lots of practice! I find spraying the pan with Pam (and wiping it down with a napkin to sop up extra oil) helps in between creating layers prevents the egg from sticking to the pan. I use a spatula and chopsticks and mixed everything in a 4 cup measuring cup for easier pouring. Thanks so much for sharing!
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