Tamagoyaki (卵 焼 き), is a mixture of eggs with the addition of dashi broth, soy sauce, mirin, sake and sometimes, in some regions, sugar is also added.
Tamagoyaki is cooked in a special square or rectangular pot that facilitates the creation of the roll and is not a real dish as it is never the main dish but rather an accompaniment or a snack, it is often served in izakaya, the Japanese bars, and is almost always found in bento, take-away lunches.
In addition, it is the dish that the most gourmet Japanese order first in sushi restaurants to test the mastery of the chef, in fact, beyond the cutting of the fish, a level sushi chef cooks an excellent tamagoyaki, light but compact and not too oily.
Now it's up to you to try to cook it! Here is the tamagoyaki recipe!
Ingredients for 2-3 people:
• 1 tablespoon of soy sauce
• 1 tablespoon of sugar
• 1 tablespoon of mirin
• half a teaspoon of fine salt
• a coffee cup of dashi broth
• two tablespoons of seed oil
Beat the eggs lightly with a fork in a container: the egg must not be completely separated but there must still be visible lumps of egg white.
Add the soy sauce, sugar, mirin, dashi and salt to the eggs and mix briefly.
Grease a small pan (preferably the rectangular pan suitable for the purpose) with a little oil and pour a thin layer of the egg mix. Let it set over low heat and roll the layer towards you. Grease the pan again and pour in another layer of eggs making sure that the roll sticks to one of the sides.
Continue until you finish the egg mix.
Remove the tamagoyaki from the pan and place it on a sushi mat lined with cling film. Roll the tamagoyaki into a rectangular shape, close with elastic and allow to cool for a few minutes.
Serve steep or cold, cut into 1 cm thick slices for sushi, 2.5 cm thick to serve as a side dish.