TAMAGOYAKI

If you find the other recipes is difficult to find the ingredient so this is the other alternatives recipes for Tamago (Egg).



Tamagoyaki or Atsuyaki tamago

Halve the quantities for a 2-egg tamagoyaki
4 ‘large’ eggs
1 Tbs. sugar
1 tsp. mirin
1/4 tsp. salt
1/2 tsp. light soy sauce (usukuchi shoyu); you can use regular soy sauce instead
Oil for cooking

Equipment:
20cm / 8 inch (small) non-stick frying pan
A heat resistant brush OR a wad of cotton wool or kitchen paper, for spreading the oil
1 or 2 forks, or 1 fork and a pair of chopsticks - or if you are skillful one pair of chopsticks
Sushi rolling mat
Optional: a fine-meshed sieve

PREPARATION
Heat up the pan on medium-low heat. Make ready a small bowl of oil, and the brush or wad of cotton wool or kitchen paper.
Beat all the ingredients together with a fork or chopsticks. Don’t use a whisk since you don’t want it to get foamy.
Optionally, strain the egg mixture through a sieve to even it out.

Brush the heated pan with a little oil. Put in about 2 to 3 tablespoons worth of egg mixture in the pan. Cook gently (lower the heat if necessary) until it’s not quite set on top, but not runny. Roll it up with a fork or chopsticks to one side of the pan.

Brush the exposed part of the pan with a little oil.
Put another couple of tablespoons of egg mixture in the pan. Spread it around, lifting the cooked egg so that the uncooked egg flows below it.
Cook until this layer is almost set, then roll the whole egg to the opposite side of where it is.

Brush the pan again with oil. Add another couple of tablespoons of egg mixture in the pan, and spread around the pan and under the cooked egg.

Keep repeating this procedure until the egg mixture is used up.

Put the tamagoyaki on a moistened sushi rolling mat, seam side down.
Roll it up tightly. If you are eating this right away you can take it out and serve immediately, but if you’re making this for an (o)bento, leave the whole roll in the mat over a raised rim plate or bowl until it’s cooled to room temperature. This allows air to pass under and over it, cooling it faster.

Below the picture how to cook.

You can find the recipes at this link.

http://www.justhungry.com/tamagoyaki

http://lunchinabox.net/2007/07/10/making-tamagoyaki-or-dashimaki-tamago-omelettes/

or in YOUTUBE VIDEO or I will be post the video later.