Photo: Evan Sung Photography
One unsung hero of the omelet world (at least in the U.S.) is the Japanese-style omelet, called tamagoyaki. In basic method, it bears resemblance to the French version—Julia Child even uses chopsticks when folding her eggs—but on a slightly lower heat. What makes it distinct, though, is the layers. Cut into a Japanese omelet and you’ll see a gorgeous, tender stack of distinct curds that looks similar to a laminated puff pastry dough.
To find out how to replicate this technique at home, we turned to chef Masaharu Morimoto, star of Food Network’sIron Chef America,who has been introducing American diners to Japanese cuisine for decades through his restaurants like Morimoto in Philadelphia, New York and Las Vegas, and Morimoto Asia atDisney Springs in Orlando.
First, he makes a standard omelet, which he folds onto one side of thetamagoyaki pan(though you can substitute a standard round nonstick pan, Morimoto highly recommends using this piece of specialty equipment, which issuper affordable.)
Evan Sung Photography
He then addsanotherlayer of egg to the empty surface of the pan to start building the layers.
He repeats this process until he has layers upon layers of egg in one delightful package that’s just slightly golden on the outside.
Get his full recipe below to try it yourself at home.
Masaharu Morimoto’s Japanese Omelet Recipe
Special EquipmentOne approximately 7 x 5-inch tamagoyaki pan (highly recommended)
Ingredients¼ cup plus 2 tbsp. dashi, warm1 tsp. usukuchi or soy sauce1 tbsp. granulated sugar4 large eggs, beatenVegetable oil
1.Combine the dashi, soy sauce, and sugar in a large bowl and stir until the sugar has dissolved. Add the eggs to the bowl and beat to combine well.
2.Set a medium-mesh sieve over a measuring cup with a spout and pour in the egg mixture. Strain the mixture, stirring to get most of the liquid through, leaving just about a tablespoon of the thick whites in the sieve.
4.To cover the surface and immediately swirl the egg mixture so it covers the bottom in a thin layer, pushing down any egg that sticks to the sides. Use the edge of a nonmetal spatula (or, if you’re like me, chopsticks) to pop any little bubbles that appear. Let the egg cook, without stirring, just until it sets, about 20 seconds. Take the pan off the heat, tilt the handle down, and use a nonmetal spatula to gently fold the egg forward in half onto itself.
5.Set the pan back on the heat. Rub the empty space at the back of the pan with oil, then slide the cooked egg, using the spatula to help if need be, into the empty space. Rub the now-empty space in the front of the pan with oil. Pour about 3 tablespoons more of the egg mixture into the empty space, tilting the pan and slightly lifting the cooked egg so the liquidy egg runs underneath it. Cook until the raw egg has just set, 30 to 45 seconds. Take the pan off the heat, tilt the handle down, and use a spatula to gently fold the egg forward in half onto itself.
7.Transfer the omelet to a cutting board, let it cool slightly, and slice it crosswise into ¾-inch-thick slices. Serve warm. Wrapped in plastic wrap, the omelet keeps in the fridge for up to 2 days.
source: people.com
