|Posted on June 25, 2009 at 1:55 AM|
There are so many ways to cook an omelet. What I often make at home is a Japanese style omelet called tamago or tamago-yaki. This is a good recipe when you want to use up your eggs. I've got lots of eggs in the fridge. If I don't cook them before I leave town, noone else will so I better get on with it. I use five to make one tamago-yaki.
You have probably ordered tamago at a sushi bar. The -yaki from tamago-yaki is dropped and is simply called by its principle ingredient: tamago which means egg. I take the quality of tamago at a sushi bar as seriously as a piece of tuna. It is one of the few things that the sushi chef serves cooked. The secret of a good tamago is in the ingredients, which are eggs, dashi broth, sugar and light soysauce. Some sushi bars buy ready made tamago from a tamago-maker; they can be horribly sweet and dry. A good sushi chef will make his own tamago . Fresh everyday. If you are lucky, it may be sitting on the counter top still cooling off. The chef will slice you a fluffy hot piece, which you will have to blow at while eating it. It's so good.
I often make tamago-yaki to serve with noodles or put in the bento box. Or sometimes as an appetizer. I stuff tamago-yaki with herbs and vegetables such as Mitsuba, tomato, scallions, mushrooms, etc. Also, meat and seafood. I made one with cut pieces of grilled eel the other day. It was great. I will have to blog about that recipe.
This is my everyday non-stick pan, which I use for making tamago.
Since I made a big batch of somen and soba noodle dipping sauce, I decided to serve noodles and make tamago-yaki as a side dish. I haven't made tamago-yaki in awhile. My tamago making skills will be a bit rusty. I can make it in a rectangle tamago pan or a round non-stick pan. I will make it in a pan that everyone recognizes and probably owns - the round non-stick pan. Most Japanese home cooks don't bother to invest in a rectangle tamago pans. The shape of the tamago can be molded with a bamboo mat while the tamago is warm. My grandmother made hers from a round pan. She would serve it right out of the pan on a small cutting board and slice the hot tamago-yaki right at the table. It was one of the last beautiful dishes she made for me when she was 100 years old and still living on her own in Kamakura. I remember eating tamago with sashimi. She cooked rice on the wood burning stove and seasoned it to make sushi rice. Grandmother always tried to make the occasion of our visit, the best onel ever. It always was.
Pop the air bubbles with a fork or chopstick before folding the tamago into three.
TAMAGO - Japanese style omelet
Roll it up in the mat and let the tamago rest for a few minutes or long
The ends are for nibbling