Tamago Yaki

Hakutsuru | 10 persons
Tamago Yaki
Ingredients
  • Dashi no moto
    125 ml
  • Suiker
    125 gr
  • Hakutsuru sake
    1,5 el
  • Mirin
    1,5 el
  • Eieren
    12 st
Preparation
  • Mix the Dashi no moto, sugar, Sake and Mirin and bring to a boil to cook away the alcohol. Set the mixture aside to cool.
  • Beat the eggs with a whisk until airy and then mix with the cold dashi mixture.
  • To achieve the best result, use a Japanese tamago pan (square). If you don't have one, you can use a frying pan instead.
  • Heat oil in the pan and let it get nice and hot. Next, pour a thin layer of the egg mixture into the pan and pop any bubbles with chopsticks or a skewer.
  • Fold the first layer of egg in half once it has set, so one half of the pan is free again. Then pour another layer of egg into the pan and lift the set egg slightly, so the new mixture can run underneath it.
  • Repeat these two steps until you have used all of the egg mixture or until the tamago has reached the desired thickness.
     
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