Tamagoyaki (Japanese Rolled Omelet) with Herb Butter

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Tamagoyaki is the rectangular rolled omelet found in bento boxes and sushi counters across Japan, made by pouring thin layers of a dashi-seasoned egg mixture into a rectangular pan and rolling each layer onto the last. This version, inspired by the way many Japanese grandmothers finish rich dishes with a small pat of butter, folds a bit of herb butter into the final roll for extra savoriness -- a small but real departure that keeps the technique honest while adding richness. The technique is entirely about layering: each thin layer of egg is poured, allowed to just set, then rolled toward you and pushed back to make room for the next layer, building up a many-layered log rather than one thick omelet. A rectangular tamagoyaki pan (makiyakinabe) makes this much easier, though a small round nonstick pan works with some folding adjustment. Sliced into thick pieces, tamagoyaki reveals its characteristic spiral layers -- slightly sweet, custardy, and rich from the butter -- and is equally at home in a bento box, alongside rice for breakfast, or as sushi-ya tamago nigiri.

재료

서브 2

• 4 large계란
• 3 tbsp다시(cooled)
• 1 tbsp간장
• 1 tbsp미린
• 1 tsp설탕
• 2 tbsp무염 버터(부드러워진)
• 1 tbsp향신료(잘게 썬 것)
• 1 tspfresh thyme leaves
• 1 tbsp중성 오일(팬을 위해)
• 1 tbspgrated daikon(봉사를 위해)

조리법

1. 1

   Make herb butter

   Mash softened butter with chives and thyme until evenly combined. 실온에 따로 보관하세요.

2. 2

   계란 베이스를 섞어주세요

   Whisk eggs, dashi, soy sauce, mirin, and sugar in a bowl until smooth, straining once through a sieve for a silkier texture.

3. 3

   팬을 가열하세요

   Heat a rectangular tamagoyaki pan (or small nonstick skillet) over medium-low heat. 접은 종이 타월을 사용하여 기름을 닦아냅니다.

4. 4

   첫 번째 층을 붓고 굴립니다.

   Pour a thin layer of egg mixture to coat the pan. When mostly set but still slightly wet on top, roll it toward you into a log.

5. 5

   레이어 구축

   Push the rolled egg back to the far side, re-oil the pan, and pour the next thin layer, lifting the rolled egg so the new layer runs underneath. Repeat until egg mixture is used, dotting a bit of herb butter over one middle layer as you roll.

6. 6

   모양과 휴식

   Press the finished roll gently with a bamboo mat or clean cloth while still warm to set its rectangular shape. 자르기 전에 5분 정도 휴식을 취하세요.

7. 7

   썰어서 서빙하세요

   날카로운 칼로 두꺼운 조각으로 자릅니다. 옆에 갈은 무와 함께 제공하십시오.

변형

• •

  翻译: Geleneksel Dashi-ileri たまごやきは、bitkisel tereyağını çıkarın です。

• •

  エkusutoraは、自分自身のことを考えて、自分のことを理解してください。

• •

  kuesutoo楽しみながら、fuenダを楽しみながら旅を続けましょう。

저장

Refrigerate wrapped in plastic wrap up to 2 days -- tamagoyaki is traditionally served cold or room temperature in bento boxes, so no reheating is needed. 최고의 질감을 위해 서빙 직전에 슬라이스하세요.

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