It’s been a while since I’ve posted, so I thought I’d share my first, real, attempt at making tamagoyaki (卵焼き or 玉子焼き). It’s a Japanese rolled omelette that I had to try after seeing how it was made in a video. The way you make it is you pour in enough egg to cover the bottom of the pan, but just barely, in order to make a sheet of egg. When it’s cooked long enough you roll it on the short edge until you’ve rolled it all the way to the other side of the pan, then you pour egg in to create another sheet in the remaining pan. You repeat this for as long as you still have egg.
The reason I specify “real” is that I’ve technically tried this once before. I cooked the egg and managed to roll it fine, but the pan was far too large so I only got one layer out of it and it wasn’t nearly as presentable. I don’t cook really often, but when I do I try my best to do it well.
Determined to get it right I ordered myself a makiyakinabe; it’s a rectangular pan used specifically for these kind of omelettes. This morning I got an opportunity to use it and came out with a breakfast I was happy with, both in taste and presentation. I think I’ll be using this more.