Gochujang Tamagoyaki
Sweet, spicy and salty Japanese rolled omelette.
Equipment
- 1 Tamagoyaki Pan
- 1 Small Jug
Ingredients
- 3 Large Eggs
- 1 teaspoon Mirin (Sweet Japanese rice wine)
- 1 teaspoon White Sugar
- 1/2 teaspoon Soy Sauce
- 1/2 teaspoon Water
- 2 small pinches Powdered Dashi (Japanese soup stock)
- 1.5 teaspoon Gochujang (Korean chilli paste)
Instructions
- Add the eggs, mirin, white sugar, soy sauce, water, powdered dashi and Gochujang into a small jug. Whisk until fully combined.
- Oil the pan generously to stop the egg from sticking.
- Heat your pan, enough so that when the egg mixture hits it it will gently sizzle.
- Pour in a thin layer of egg mixture and wait until it is about 80% of the way cooked through.
- Starting at the back of the pan (the side furthest away from you), begin flipping the layer of egg in approximately 1.5 inch increments. Keep doing this until you get to the opposite end of the pan.
- Push the rolled egg back to the back of the pan.
- When you pour in the next layer, slightly lift up the roll that has already been cooked and make sure some of the egg mixture seeps underneath it. This will help bind the layers and make that seamless spiral shape.
- Repeat steps 3-6 until you have run out of egg mixture. Make sure the pan is well oiled in between each pour.
- Transfer onto another plate and let cool for 5 minutes before slicing.
- Divide the Tamagoyaki into 8 evenly sized pieces. If you want to make the heart shape, keep on reading.
- Take one slice of the Tamagoyaki and don't cut it corner to corner, instead, cut at an off diagonal. I have included an image in the notes section for exactly where to slice.
- Take one half of the sliced Tamagoyaki, and flip it around. Join the two pieces together by the straight edge and it should resemble a heart.
Notes
Slice along the black dotted line to get the perfect heart shape!
