Unsweetened atsuyaki tamago (Japanese thick, rolled omelet)

[Hiroyuki]

Unsweetened atsuyaki tamago (Japanese thick, rolled omelet)

Atsuyaki tamago is a great addition to your bento box and it is also a favorite menu item at izakaya and other types of restaurants. For me, the problem with atsuyaki tamago is that it is always sweetened.

The following is a recipe for making unsweetened atsuyaki tamago, using a regular, round non-stick frying pan. Professional chefs and serious home cooks use rectangular, copper pans designed specifically for this purpose.

A 18-cm (7-inch) non-stick frying pan will be ideal for 4 large eggs.

You need a pair of cooking chopsticks made of wood or bamboo, called saibashi in Japanese. Alternatively, you can use a turner, especially if you feel uncomfortable with using chopsticks.

Photo: Taken immediately after the second 1/3 of the egg mixture is added

• 4 large eggs
  
• 1 T soy sauce
  
• 1 tsp instant dashi powder
  
• 20 ml water
  
• 1 T salad oil
  

1. Put water in a bowl and add instant dashi powder. Mix well. Add soy sauce.

2. Break eggs and add to the bowl. Beat them well.

(Some recipes say to beat them lightly for about 40 seconds, with white and yolk not thoroughly mixed, but I like them throughly mixed.)

3. Put the pan on the stove and turn on the burner to medium heat.

4. Add oil and distribute evenly.

5. Pour 1/3 of the egg mixture and distribute evenly.

6. Wait until the mixture sets on the bottom but the surface is still runny, then start rolling, using chopsticks, starting on the far side of the pan.

7. Move the roll to the far side.

(Many recipes say to add additional oil, but with a non-stick pan, this won't be necessary.)

8. Pour the next 1/3 of the mixture. Raise the near side of the roll a little, using the chopsticks, to make sure that the mixture spreads under the roll.

9. Repeat steps 6 and 7.

10. Pour the last 1/3 of the mixture.

11. Repeat steps 6 and 7.

(The rolling steps are easier said than done, requiring some getting used to until you can learn to roll it with ease.)

I often place the finished atsuyaki tamago on a sheet of paper towel, wrap it, and heat it in the microwave for 20 to 30 seconds. This will help it set harder.

If you want to sweeten it, add 1 to 3 tablespoons of sugar.

If you want to discuss atsuyaki tamago, go to this thread:http://forums.egullet.org/index.php?showtopic=54702&view=findpost&p=753744

Keywords: Side, Easy, Japanese

( RG1569 )