Making tamagoyaki using the usual pan
It has been said that when going to a sushi-ya, the first thing to try is a tamago nigiri. It looks like a pillow of rice topped with a rectangle of cooked rolled eggs (tamagoyaki) bound together in the middle with a length of nori paper strips. The eggs are cooked using a rectangular pan – tamagoyaki pan.
I have two sizes of non-stick circular pans – they are 8 and 10 inches in diameter. No one said that tamagoyaki OUGHT TO be cooked using a tamagoyaki pan ONLY – at least no one whose opinions matter….
This I have tried several times successfully on the 8-inch pan. I suppose if the recipe is doubled, the 10-inch pan would be raising its handle at this moment (well, if Mrs. Potts can dance, my pan earns certain animations too in my kitchen…).
It has been said that when going to a sushi-ya, the first thing to try is a tamago nigiri. It looks like a pillow of rice topped with a rectangle of cooked rolled eggs (tamagoyaki) bound together in the middle with a length of nori paper strips. The eggs are cooked using a rectangular pan – tamagoyaki pan.
I have two sizes of non-stick circular pans – they are 8 and 10 inches in diameter. No one said that tamagoyaki OUGHT TO be cooked using a tamagoyaki pan ONLY – at least no one whose opinions matter….
This I have tried several times successfully on the 8-inch pan. I suppose if the recipe is doubled, the 10-inch pan would be raising its handle at this moment (well, if Mrs. Potts can dance, my pan earns certain animations too in my kitchen…).
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Signing UpStep 1: Ingredients, plus notes...
Tamagoyaki:
5 large eggs
2 tablespoons agave nectar
½ teaspoon coarse kosher salt
3 tablespoons mirin
1 and ½ tablespoons canola oil
Sushi/Rice:
2 cups of fresh steaming rice
2 tablespoons mirin
½ teaspoon coarse kosher salt
½ teaspoon fresh-milled black pepper (takes about 8 turns of the mill)
Nori strips from nori sheets (I like nori, so mine are one-inch wide and I use the complete length of it. Also, if I put a sheet up to a light, I can see lines from the manufacturer’s press.)
NOTE:
- You can use sugar to substitute for agave nectar. I always have agave nectar in my pantry because I like experimenting in the kitchen with all that I cook and bake.
- Perhaps you would not want to season the rice, but I do. I like that there is balanced flavors.
- I use a good rice cooker when making sushi and I prefer short-grain rice. I have been cooking rice that way all my life without using any liquid measuring cup - my index finger and the line marking the first distal joint is my faithful guide. That said, I don't care how YOU cook rice in YOUR kitchen.
- I am not endorsing the godliness of kosher salt. It's what I stock my pantry with.
- Fresh-milled pepper is a personal preference. I fill the mill with tellicherry peppercorns.
- Neutral-flavor oils can be used to substitute for canola oil ( think of corn oil, vegetable oil, lighter olive oil, grapeseed oil, etc.)
- I never tested using egg substitute, so please don't ask me how to in that section. You may write your own instructable for that purpose.
5 large eggs
2 tablespoons agave nectar
½ teaspoon coarse kosher salt
3 tablespoons mirin
1 and ½ tablespoons canola oil
Sushi/Rice:
2 cups of fresh steaming rice
2 tablespoons mirin
½ teaspoon coarse kosher salt
½ teaspoon fresh-milled black pepper (takes about 8 turns of the mill)
Nori strips from nori sheets (I like nori, so mine are one-inch wide and I use the complete length of it. Also, if I put a sheet up to a light, I can see lines from the manufacturer’s press.)
NOTE:
- You can use sugar to substitute for agave nectar. I always have agave nectar in my pantry because I like experimenting in the kitchen with all that I cook and bake.
- Perhaps you would not want to season the rice, but I do. I like that there is balanced flavors.
- I use a good rice cooker when making sushi and I prefer short-grain rice. I have been cooking rice that way all my life without using any liquid measuring cup - my index finger and the line marking the first distal joint is my faithful guide. That said, I don't care how YOU cook rice in YOUR kitchen.
- I am not endorsing the godliness of kosher salt. It's what I stock my pantry with.
- Fresh-milled pepper is a personal preference. I fill the mill with tellicherry peppercorns.
- Neutral-flavor oils can be used to substitute for canola oil ( think of corn oil, vegetable oil, lighter olive oil, grapeseed oil, etc.)
- I never tested using egg substitute, so please don't ask me how to in that section. You may write your own instructable for that purpose.
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37
SHIFT!
says:
Aug 5, 2011. 9:25 AMReplyI think it would help if you tried splitting off your photos onto their different steps, instead of having a long camera roll in the beginning. Other than that, nice job and looks delicious!
6
c_bluesky (author)
in reply to Aug 8, 2011. 1:33 AMReply
Thank you for your feedback. I have split the instructable into more steps.
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