This recipe comes from a fantastic chef named Graeme Smith. We have mutual friends and they RAVED about this recipe/made it sound like the best thing since sliced bread. Well, it is – TRY IT! You won’t regret it. A final note here, Graeme sort kind of horrified by the tamagoyaki rolling technique in the video, so it should not be followed “to a tee”, but rather just used as a guideline for how to cook and roll the tamagoyaki yumminess! どうぞめしあがれ( = “douzo meshiagare!” – “Bon appetit!” in Japanese, according to google).
- Note that there are two different kinds of sesame oil for this recipe!
- Whisk the toasted sesame oil, mirin, tamari/shoyu/soy sauce, eggs, and water together.
- Brush a thin layer of unrefined sesame oil onto your pan.
- Over medium/low heat,pour a thin layer of egg mix into a pan and swirl pan so egg covers entirely.
- Once thin layer of egg is cooked, remove from heat, lay down a sheet of nori, and start rolling.
- We used two silicone spatulas, but I think spatula and a gentle hand would do the trick too!
- When the egg roll gets to the end of the pan, leave it there, brush a very thin layer of unrefined sesame oil on the exposed pan, and pour in another thin layer of egg.
- Once egg is cooked, lay down another sheet of nori, and roll the other direction.
- Repeat this process until your tamagoyaki is as thick/big as you like.
- Five to seven times is when we think really starts to look and taste the best.
- Cut slices down the length of the roll, each a ½ inch apart so that you can see its dissection.
OK, OK I know this looks and sounds really intimidating, but YOU CAN DO IT. I will admit that the first time we made tamagoyaki, I forced Claudia to do it because I was far too intimidated/convinced I would f*** it up. But once we watched this video, the technique didn’t seem quite so scary and we were chowing down super delicious tamagoyaki in no time… OK, correction, I was chowing down on it because I loved it so much I barely let Claudia or Davide have any (sowwwyyy!)