This is the litmus test of Japanese cuisine. What do experts ask when they want to measure a restaurant. www.periodistaenjapon.com shows you how to make a Japanese omelette, the famous tamagoyaki, which is made in a rectangular pan.
- 3 eggs
- 1 tablespoon and a half soy sauce
- 1 tablespoon and a half sugar
- 2 green onion stalks
- 2 tablespoons dashi (出 汁, だ し) or a variant of Japanese broth of chicken, fish and meat
- A little oil
Japanese omelette is a main specialty of Japanese cuisine. It is found in many assortments of sushi, on nigiuri, to which it is attached with a piece of seaweed. Its preparation seems simple, but requires a lot of skill to make it fluffy. The snack gives the culinary measure to the person who prepares it.
- Beat the eggs in a bowl. Then add the sugar, soy sauce and dashi broth along with the finely chopped green onions.
- In a rectangular pan, heat oil and spread a quarter of the beaten egg. Allow it to set so that you can roll a Japanese-style omelette over the front of the pan. Add a little more oil and the other portion of egg. Roll in the opposite direction. Repeat the operation until a compact roll is obtained.
- Finally, place the tamagoyaki on the makisu pad, roll it up and let it cool. Cut the pieces of tamagoyaki to taste. To serve.
Image from japanesecooking101.com
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