Video on making tamago

Posted in Food & drinks, Video - 21 May 2007 - 9 comments

My four years old son love tamago or what you call those layers of omelette sold by sushi restaurants. Whenever we pass by the chain of sushi restaurants, he will ask for a takeaway. And if we go to our regular Japanese restaurant, we will order a plate just for him, minus the rice.

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So, I had been wondering how they got those layers all stacked up so well. Finally, the mystery is solved. Watch this process of making tamago on YouTube. They even have the recipe and a nice song to accompany the video. Enjoy! Thanks to the owner of the video, gonakamurafromkyoto.

I don’t think I dare to attempt making it yet ‘cos it looks quite delicate and our local eggs tend to be very watery and may break when being fried in thin layers like that.

Have you tried making your own tamago? Any recipe to share?

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9 Responses - Add Yours+

  1. moo_t says:
    May 21, 2007 at 5:07 pm

    Hehheheee, I know the reason is not about the egg, but the trouble making the layer. To master it, you may end up eating (no so successful) tamago for weeks. No thanks.

  2. Di says:
    May 21, 2007 at 9:45 pm

    I love tamagoyaki and have been trying to perfect the recipe for quite a while.

    This recipe has worked well for me, it’s the lighter dashi stock version:

    Ingredients:

    1/4 cup/50 ml mirin
    4 eggs
    4 tbspn dashi stock
    1/2 tsp light soy sauce
    2 tbspn caster sugar
    sunflower oil or veg oil

    First place mirin in bowl and microwave for 2 mins then leave to cool.

    In a separate bowl, break eggs and beat lightly.

    Dissolve sugar in dashi and soy sauve and add to the egg and mirin mixture.

    The rest.. just go according to the video. I find that it works well with a normal round saucepan as well.

    If you are afraid that the eggs in Malaysia are too watery, can try the non dashi version, should be thicker.

    * 4 eggs
    * 1 Tbs. sugar
    * 1 tsp. mirin
    * 1/4 tsp. salt
    * 1/2 tsp. light soy sauce (usukuchi shoyu); you can use regular soy sauce instead
    * Oil for cooking

    I find that for beginners like me, it helps to wrap the roll up with clingwrap, place on a sushi mat, then roll it up tightly so that the tamago is moulded into the perfect shape. Good luck!

  3. Gwen says:
    May 21, 2007 at 10:56 pm

    Yeah I have a tamago pan … and the secret is …………… that I made it only once so far and the success depends on how your technique is with folding the egg, and how much butter you use.

    The recipe is pretty standard actually. Some people like it sweeter, some don’t.

  4. Agnes Tan says:
    May 22, 2007 at 1:25 am

    The rectangle tamago pan is useful. Jusco sells the home use rectangle tamago pan.
    Practise one or two times, it will be alright.
    But if you have got it right, remember to use to same spoon that scoop the raw eggs into the pan.
    That amount of eggs will be nice to cover the pan thinly, and before it starts to harden,use chopstick to roll downward like in the video.
    Add cheese, it’s good too.

  5. Jian says:
    May 22, 2007 at 1:28 am

    I luv tamago too! I watched it on tv before. The Japanese sifu fried the egg and compressed it with his hand and the sushi mat :) I like it sweet. I dun think malaysian eggs are watery. Maybe get those eggs with double egg yolks wan, then the fried egg would be a lil more keras than usual.

  6. Agnes Tan says:
    May 22, 2007 at 1:33 am

    My Malaysian home version Tamago recipe:

    To replace mirin – Mix Rice wine and sugar or honey
    The usual suspects – Eggs
    Chicken stock to replace dashi
    Your favourite light soy sauce
    A little lubricant for the pan – cooking oil

    Additional happiness: Cheese, Coriander Leaves (kids hates this), finely julienned Carrot.

  7. Mama BoK says:
    May 22, 2007 at 1:56 am

    I would love to make them too.. but i donch have dashi stock and mirin.. :(
    I do love tamago.. like your son. ;)

  8. Clare says:
    May 22, 2007 at 5:37 pm

    my mum knows how to make but I forgot how to make it liao…

  9. J.C says:
    May 23, 2007 at 3:48 pm

    Isn’t tamago egg in Japanese? I think its called tamago yaki, or in plain BM, telur goreng ala Jap style.