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.

Making Dashi

MAKING DASHI

Dashi is a stock made from konbu (kelp) and katsuo-bushi (dried bonito fish). Along with shoyu (soy sauce), dashi is used most frequently in Japanese cooking in everything from soups to simmered vegetable dishes. Dashi is the foundation for innumerable dishes.

Place two quarts of cold water in a large deep pot. Take about 20 inches of konbu/kelp (about 1 1/2 oz.), and carefully and thoroughly wipe the konbu with a clean moistened cloth (do not wash kombu as it removes the flavor). Place the konbu into the pot and slowly bring the water to just before the boiling point, regulate the heat so that the water never actually boils. By simmering the konbu in this way you are releasing it's flavor and once the kelp is tender (about fifteen minutes), remove the seaweed.

Add 3 cups of loose bonito flakes and turn off the heat. Once the flakes have sunk to the bottom of the pot (about a minute or two), strain the stock into another pot or receptacle using a colander filled with cheesecloth or a large coffee filter. The finished dashi should be a light golden color and free of any bonito flake particles. You can store dashi in the refrigerator for up to three days but it's best to use as soon as it's made.

DASHIMAKI TAMAGO PART 1

I Love Japanese food so this the reason why I post this recipe in this blog.

Omelet Roll [Dashimaki tamago]

Preparation time: 5 minutesCooking time: 10 minutes

Servings: 4

INGREDIENTS:

1/2 cucumber
Salt
6 eggs
3 tablespoons [45 ml] sugar
1 tablespoon [15 ml] mirin [sweet wine] or 1 teaspoon [5 ml] sugar mixed with 1 tablespoon [15 ml] sherry
6 tablespoons [90 ml] 'dashi' or 1/4 teaspoon [1 ml] m.s.g. diluted in 6 tablespoons [90 ml] water
Salad oil
Lettuce

PREPARATION:

Rub cucumber with salt.
Pour hot boiling water over cucumber; rinse under cold running water.
Drain and cut cucumber in 3 pieces.
Cut each piece in fourth, lengthwise; sprinkle with salt.
Lightly beat 3 eggs; add 1/2 of sugar, 1/2 of mirin and 1/2 of 'dashi'.
Heat a little oil in a frying pan; pour 1/3 of egg mixture; as soon as mixture starts to set, roll from front to side of pan.
In free space, cook an other 1/3 of egg mixture; roll it around first roll.
Add a little more oil, cook last 1/3 of egg mixture, roll around other rolls, forming one big roll.
Take roll out of pan; roll into a clean cloth.
Repeat in the same manner with the other 3 eggs.
When rolls are cold, slice each roll in 4 and arrange on lettuce.
Garnish with cucumber.