Updated: Dec 12, 2021
Post covid19 recovery hasn't been smooth sailing; been having a nasty cough and fatigue always kicks in after some movement. So, simple egg recipes like this are all I can think of at this moment. I found a cast iron tamagoyaki pan at a flea market, and it was in pretty bad shape. So I thought, why not restore it and make tamagoyaki.
I must admit, this came out not how I wanted it to be. I was thinking of scrapping this recipe and calling it an epic fail, but it tastes so good not to share.
I heard that it takes years for a sushi chef to master this dish. So, it might take me decades? LOL! Maybe perhaps, after years of practice, I might get it right. I will definitely keep you lovely people posted once I do (fingers crossed). This is actually the sushi restaurant style of making tamagoyaki; it is not the more common way of adding thin layers after layers and rolling into an egg roll.
The controlling of heat when cooking is really important. If the heat is too high, it will be burnt. If it is too low, it will not cook properly and evenly. I would also suggest getting a cast iron tamagoyaki pan. It regulates heat better. The caramelized crust adds so much texture and flavor. An absolute umami bomb. It takes a bit of a workout, patience and effort, but it is worth it in the end.
Nagaimo / Japanese Mountain Yam Peeled, 70g
Sea Salt, Pinch
Egg Yolks, 3
Granulated Sugar, 30g
White Soy Sauce, 15g
Grapeseed / Peanut / Sunflower / Canola Oil, For Cooking
Nori Flakes, Pinch
Shichimi Togarashi / Japanese 7 Spice, Pinch
Suribachi Surikogi / Japanese Mortar & Pestle
Cast Iron Tamagoyaki Pan
Sushi Bamboo Mat Wrapped with Foil
In suribachi surikogi, add nagaimo and salt.
Grind until smooth and slimy.
Add in the eggs and yolks, a couple at a time, grinding until fully incorporated.
Once the mixture is homogenous, add in sugar, soy sauce and mirin.
Continue grinding until well combined.
Over low heat, add about 2 TBSP of oil into the tamagoyaki pan.
Using kitchen paper, wipe the oil all over the pan. This is to create a non-stick coating.
Add in the tamagoyaki batter. Cover with the foiled-wrapped bamboo mat.
*The heat has to be on low*
Cook for 3 to 5 mins or until the bottom is slightly dark-browned.
It looks like it is burnt, but it is caramelization. If it is black, it is burnt, so do keep an eye on it.
Remove from heat and flip.
Grease the pan with some oil to create a non-stick coating again.
Return the tamagoyaki back into the pan and cook for another 1 to 2 mins.
Remove from heat and flip. The yellow side should be facing up.
Sprinkle some nori flakes and shichimi togarashi over the top.
Slice and serve immediately.
Look at the wonderful texture despite the failed attempt...
An umami bomb...
If you are interested in restoring cast iron tamagoyaki pan...