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Tamagoyaki
posted by annenayne on Tue, 2009-01-13 23:23
I have the pan and the method for cooking tamagoyaki set to the point where it's more fun than chore. I'm just working on perfecting the recipe. My question is, does it have to be sweet? Every recipe I read has so much sugar in it. Sweet eggs kind of make me gag (I hate french toast), though I do tend to dip my slices in ketchup.
I make tamagoyaki with dashi (or vegetable broth), mirin, soy sauce and salt (and sometimes onion or garlic powder). Is that still, technically, tamagoyaki? Is it the method or the recipe that's important?
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Sugar is not really important, and I do tend to put in far less sugar than is usually called for for tamagoyaki. I don't like overly sweet eggs either myself, though I do like French toast when it's not sweet (just soak the bread in milk, dip in egg and flour, fry in salted butter...mmmm) - sugar should just mildly enhance it and be a counterbalance to the salt imo. So anyway, leaving out sugar is fine! One of my favorite tamagoyaki just has salt/pepper, bit of soy sauce, and chopped green onions.
The Big Onigiri.
- Wherever you go, there you are. -
Thanks! Mmmmm ... I wish I had some green onion ...
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