Is My Tamagoyaki Burning?

* There was a mistake in the Niku-miso recipe. The correct amount of minced ginger is 1 teasp. It’s fixed now. Very Sorry. :( Tamagoyaki Here you go! Today is my personal "Is My Tamagoyaki Burning? (IMTB)" day, and I’m posting 2 Tamagoyaki recipes for pinkcocoa and those who might be interested. First, this is probably close to the way they do at most Japanese restaurants. When you use good amount of dashi soup stock like this recipe, the tamagoyaki will be softer and fluffier (and of course tastier!), which means more difficult to roll. You’d definitely want a tamagoyaki pan in this case. (The tamagoyaki pan can heat the bottom and sides of the tamagoyaki at the same time and shapes it into a nice box-like shape.) There’s an easy way out, though, like most of the things in life. Here’s how we do it in my family. BTW, this was the very first time in my entire life that I used a measuring spoon when making tamagoyaki. I tried to measure some ingredients so that I can write a recipe out of what my mom taught me when I was in elementary school. Yeah, it’s my mom’s way, so I’m warning you: It IS a little “different.” Tamagoyaki (Sweet) 3 eggs 2 1/2 or 3 teasp sugar 1 pinch salt 1/2 teasp dashi powder 1 1/2 teasp water 2 to 3 drops of soy sauce .... Do Not add too much!! 1 pinch Ajinomonto …optional) Dashi powder … Maybe you can omit this if not available ..... How to cook: Basically follow the instruction in the page linked above. Just one thing to add: it helps to use kitchen towel soaked in veg. oil to apply the oil before pouring in the egg mixture 2nd and 3rd time. (Sorry, I roll the other way around, so looks like the egg mixture is on the wrong side in my photo.) Tamagoyaki with minced scallion and dried baby fish (Savory) 3 eggs 1 pinch salt 1/2 teasp soy sauce 1 to 2 Tblsp dried baby fish 2 to 3 Tblsp minced scallion (dash Ajinomoto …. optional) scallion and dried baby fish .......................................... Instruction: same as above. You can omit dried baby fish if not available, or substitute with something else. You can actually play with tamagoyaki, adding whatever you like and inventing your own versions. I added some nori (dried, paper-like seaweed) to the savory one. See the ones in the photo on top with dark lines inside? Honestly, I didn’t like the taste of this nori in Tamagoyaki very much. Another thing I tried: Niku-miso (ground meat seasoned with sugar, soy sauce, ginger and miso) rolled in the sweet tamagoyaki. And here’s the recipe for the Niku-miso, in case someone gets super-curious. Nikumiso obachan’s version 100 to 150g ground meat (beef and pork) 3 shiitake mushrooms, minced 1/3 carrot, minced 1 pinch salt 2 to 3 teasp sugar 1 dash dashi powder 1 Tblsp mirin (rice wine) 1 1/2 Tblsp Sake 1 1/2 to 2 Tblsp Miso >1 teasp minced ginger root 1 teasp soy sauce In a frying pan, heat a little veg. oil. Sautee the meat and minced vegs. Add salt. Add other seasonings. (When adding Miso, dissolve with Sake and Mirin in a bowl first and add into the frying pan.) Heat until the water evaporates. This niku-miso really comes in handy when I’m too tired to cook. I can just spread some of it on warm, cooked rice and eat a bowl of rice without any side dishes. Pretty helpful on my lazy days. So, Pinkcocoa, I guess the seasonings you have there are different from ours. Please make necessary adjustments and enjoy making this Japanese-style omelet! (* I didn’t make all these tamagoyaki at one time today, so don’t worry. I can't use that many eggs at one time.)