{"id":279373,"date":"2014-06-25T14:21:00","date_gmt":"2014-06-25T12:21:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/tamagoyaki-japanese-omelette"},"modified":"2014-06-25T14:21:00","modified_gmt":"2014-06-25T12:21:00","slug":"tamagoyaki-japanese-omelette","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/tamagoyaki-japanese-omelette\/","title":{"rendered":"Tamagoyaki (Japanese omelette)"},"content":{"rendered":"
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\nHere is the “tamagoyaki” that I learned to make thanks to Kazuo, owner of the restaurant Hinodeya<\/a> at 71, rue du Tr\u00f4ne 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. <\/div>\n
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\nRecipe of tamagoyaki:<\/div>\n
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\n-6 eggs<\/span><\/b><\/div>\n
\n-40ml of water<\/span><\/b><\/div>\n
\n-2 teaspoons of sugar<\/span><\/b><\/div>\n
\n-1 teaspoon dashi powder<\/span><\/b><\/div>\n
\n-1 pinch of salt<\/span><\/b><\/div>\n
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\nIn the 40ml (or grams) of water, put the sugar. <\/i><\/div>\n
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\nAdd the dashi powder. Dashi is a Japanese powder made of seaweed and dried bonito that can be found in Japanese supermarkets. <\/i><\/div>\n
\nMix until the sugar and dashi are gone.<\/i><\/div>\n


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\nBreak the whole eggs into a bowl and beat them into an omelet. <\/i>
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\nAdd the sweet dashi liquid and mix again. <\/i>
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\nThis is the tamagoyaki pan. You can find it on the internet or always in Japanese supermarkets. Oil it lightly. <\/i>
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\nPour a little of the mixture, about 2mm thick. <\/i>
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\nLet cook and then fold in half. <\/i>
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\nPour some of the mixture back in, lifting the already cooked omelette so that the liquid runs underneath. <\/i><\/div>\n


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\nOnce the egg is seized, fold the right side to the left. <\/i><\/div>\n

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\nSlide the omelet to the right. <\/i><\/div>\n
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\nThen repeat: pour the liquid, passing it under the omelet by lifting it with a spatula or chopsticks. <\/i><\/div>\n
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\nOnce seized, fold up the whole towards the left then hop one slides towards the right. <\/i>
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\n Do this until the omelet is gone. When finished, slide the tamagoyaki onto a plate. <\/i><\/div>\n

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\nYou 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 ! <\/i><\/div>\n

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Here is the “tamagoyaki” that I learned to make thanks to Kazuo, owner of the restaurant Hinodeya at 71, rue du Tr\u00f4ne in Brussels, that I invite you to discover. Yes, I…<\/p>\n","protected":false},"author":1,"featured_media":302274,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[266,282],"tags":[582,281],"class_list":["post-279373","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recette","category-savory","tag-asia-oceania-salty","tag-dirty"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279373","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=279373"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279373\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/302274"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=279373"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=279373"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=279373"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}