Neo Tamagoyaki

Boiled eggs, fried eggs, and scrambled eggs are the triumvirate that usually reigns supreme in our western kitchens. Over time, egg omelets have also found their way in, whether in the French style or as Italian frittata. However, Japanese techniques for preparing and seasoning eggs have opened the door to a whole new world for me. Tamagoyaki can be found in home kitchens, bento boxes, sushi restaurants, and street stalls. This variation on the omelet in its traditional form looks complicated and requires a certain amount of skill to prepare. But what is important is not its rolled-up soft layers; for us, the principles on which tamagoyaki is based are essential:

• A method of seasoning that balances salty and sweet flavors.
• Preparing eggs at a lower (controlled) temperature to maintain a tender texture (that can be easily mixed into rice).

Ingredients

1 egg
5 ml soy sauce
5 ml mirin
approx. 2 grams Dashi No Moto
Neutral oil for frying

Preparation

1. Crack one whole egg into a glass and add all the ingredients listed above, then beat the egg in the glass with chopsticks. \
2. Heat a frying pan or saucepan with two tablespoons of oil over low heat; you don't want the temperature to be too high.
3. Pour the beaten and seasoned egg into the warm pan. As soon as the layer begins to set, fold the omelet in half and turn off the heat. Leave it covered for a few minutes to finish cooking.

In classic tamagoyaki, each layer is rolled up and then another batch of beaten eggs is poured into the pan to create another layer of omelet. This is then cut into inch-wide slices, which serve as a side dish for bento, sushi, or rice. However, you can also pour the same seasoned eggs without the complicated layering into stir-fried vegetables, canned tuna, or mix them into rice as scrambled eggs. The important thing here is the taste and consistency, so don't be afraid to experiment.