Tamagoyaki (Japanese omelette)

Here is the “tamagoyaki” that I learned to make thanks to Kazuo, owner of the restaurant Hinodeya at 71, rue du Trône in Brussels, that I invite you to discover. Yes, I went there to meet Kazuo who wanted to teach me Japanese recipes. One of the advantages of having a cooking blog is to be able to meet a lot of people, always enriching! I learned with him some tricks to make sushi and maki. I will address them later on the blog. But to begin with, let me introduce you to the tamagoyaki, tamago meaning egg and yaki: grilled. It is a Japanese omelette, but very particular because it is slightly sweetened and also contains dashi. It is especially its design that is worth a look! You can eat it warm or cold, it doesn’t matter and devour it as is or on rice to make sushi. 

Once the egg is seized, fold the right side to the left. 

Slide the omelet to the right. 

Then repeat: pour the liquid, passing it under the omelet by lifting it with a spatula or chopsticks. 

You can eat it hot by cutting it in slices, or let it cool down completely, then put it in the fridge to eat it cold, or even in sushi !