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Soft Tamagoyaki For Bento Recipe

Soft Tamagoyaki for Bento Recipe
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Prepare the ingredients before making Soft Tamagoyaki for Bento in your home. Then, follow these steps below to serve Soft Tamagoyaki for Bento for your family or friends.

Ingredients: Soft Tamagoyaki for Bento

  • 2 small Egg
  • 50 ml Water (or soup stock)
  • 1 rounded tablespoon Sugar
  • 1 tsp Mirin
  • 1/2 tsp Sake
  • 1 dash over 1/8 teaspoon Salt
  • 1 Vegetable oil

How to Make Soft Tamagoyaki for Bento

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make Soft Tamagoyaki for Bento in your home by yourself.

    Step 1
  • Put all ingredients except the vegetable oil in a bowl and mix well with a whisk (mix until the egg whites are blended well, but do not to create bubbles).
  • Step 2
  • Strain the mixture with a sieve, and then strain again using a finer tea strainer. ※Mixing the mixture with a spoon while straining will speed up this process.
  • Step 3
  • Thinly coat the frying pan with oil using a paper towel dipped in oil, and heat on medium heat.
  • Step 4
  • When the frying pan is heated, pour in 1/3 of the egg mixture.
  • Step 5
  • Gently scramble the egg when it starts to bubble, then roll it up when the egg is soft set. Remove the frying pan from the heat while rolling. Use a spatula to roll if it is difficult.
  • Step 6
  • Using the same paper towel you used to coat the pan with oil, remove the excess egg from the pan while coating the pan with a new layer of oil. Pour half of the remaining egg mixture so that it flows beneath the already rolled egg.
  • Step 7
  • Repeat the rolling process as before, add the remaining egg mixture and rolling while cooking (The egg should be rolled 3 times in total).
  • Step 8
  • The egg should be soft-set at this point.
  • Step 9
  • Reduce the heat to low (to prevent burning) and cook the egg through while gently pressing down on the egg with a spatula. Then it's ready.
  • Step 10
  • Addendum: Pressing the tamagoyaki to the side of the frying pan with the spatula will make a thick tamagoyaki without air pockets.
  • Step 11
  • Addendum: Even if you have trouble rolling the eggs nicely and they become scrambled, just finish by pressing down on them and fry, then it should be be fine.
  • Step 12
  • Addendum: If you turn off the fire, cover the pan with a lid and let the tamagoyaki steam cook, you can prevent the tamagoyaki from being undercooked.
  • Step 13
  • Addendum: Straining the egg mixture will make the tamagoyaki smoother, but it should also be fine mixed with a whisk without straining. Don't bother straining the mixture if you don't have time.
  • Step 14
  • The flavors will be more pronounced if you chill the tamagoyaki in the refrigerator after it cools down slightly. I recommend serving it chilled to a freshly made one.
  • Step 15
  • Add bonito soup stock and a little salt and sugar instead of water when making a dashi-maki. Or you could use a stock made from 1/2 teaspoon powdered soup stock to 50 ml water.
  • Step 16
  • Addendum: When making atsuyaki-tamago (thick tamagoyaki) with a doubled amount of ingredients, it will be easier to roll by repeating the pouring and rolling process several more times.
  • Step 17
  • Addendum: If it burns easily, reduce the heat to low heat.
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