Tamagoyaki 卵焼き
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Tamagoyaki 卵焼き
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How to make popular Tokyo street food "Kushidama" aka fluffy and bouncy Tamagoyaki
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Ingredients
Dashimaki tamagao
- 3 eggs
- 2 tsp shirodashi *1
- 2 tbsp water
- 1 tsp olive oil
Atsumaki Tamago
- 3 eggs
- 2 tsp sugar
- 1/2 tsp salt
- 2 tbsp water
- 1 tsp olive oil
Instructions
- Crack the eggs into a medium size mixing bowl.
- Add seasoning (add shirodashi and water for dashimaki or add sugar, salt and water for atsumaki) and mix them all together gently to avoid too much bubble forming.
- Strain the egg mixture through a sieve a few times.
- Pour about 2tbsp oil (*not listed in the ingredients) in a small bowl and soak kitchen paper and set aside.
- Heat 2 tsp olive oil in the frying pan over medium heat till you can feel the heat when you hover your hand over the pan.
- Pour 1/3 of egg mixture into the pan (you should hear a sizzling sound).
- Break any bubbles that have formed with the edge of the chopsticks and scramble gently and slightly .
- When the surface is solidified a little, fold and push the egg to one end of the pan with chopsticks *2
- Wipe the empty side of the pan with oil-soaked kitchen paper and pour another 1/3 of the egg mixture into the empty space of the pan.
- Lift the folded egg up to let the egg mixture run under it.
- Fold and roll the egg from one side of the pan and wipe the empty space of the pan with the oil-soaked kitchen paper.
- Pour the last 1/3 of egg mixture and repeat fold and roll.
- Turn the heat off and wrap the rolled egg with thin kitchen towel.
- Roll the wrapped egg roll with a sushi mat to shape and rest to cool down.*3
- Once it is cool down slice it 2cm (7.9inch) thick and serve.
Notes
- *1 If you can not access to Shirodashi , add 1tsp mirin, 1tsp usukuchi soy sauce and a pinch of salt instead.
- *2 Don't worry if the egg is half cooked, it will be cooked through with residual heat when the rolled egg resting in the sushi mat.
- *3 place the sushi rolling mat on two chopsticks. It will make air flow underneath to avoid the egg become soggy with steam.
- *4 Cooking process are basically same for both Atsuyaki and Dashimaki tamago. Only difference is adding different seasoning in step 2.
- *5 The nutritional value is for per serve of Atsuyaki Tamago.
- *6 Make Dashi from scratch here
Nutrition Information
Show Details
Calories
130kcal
(7%)
Carbohydrates
4g
(1%)
Protein
8g
(16%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Cholesterol
245mg
(82%)
Sodium
1256mg
(52%)
Potassium
91mg
(3%)
Sugar
4g
(8%)
Vitamin A
355IU
(7%)
Calcium
37mg
(4%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 4g | 1% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 245mg | 82% |
| Sodium | 1256mg | 52% |
| Potassium | 91mg | 2% |
| Sugar | 4g | 8% |
| Vitamin A | 355IU | 7% |
| Calcium | 37mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
4.8
84 reviews
Excellent
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