John Myers
Korean Style Tamagoyaki
The perfect korean style tamagoyaki recipe with a picture and simple step-by-step instructions.
Also:
- Sea salt from the mill
- Black pepper from the mill
- 0,25 Of red pepper
- 0,25 Of green pepper
- 1 pole Spring onion
- 1 pole Sesame OIL for the pan
- 1 pole Fresh salad
- Homemade Thai chili sauce – hot & sweet – for dipping
- Oyster sauce – for dipping
- Cut the red and green peppers into brunoise. Also cut the spring onions very finely.
- Beat the eggs in a bowl, season with salt & pepper and whisk. Add the prepared vegetables and mix well.
- Lightly grease the Tamagoyaki pan and warm up. Pour in 1/3 of the egg mixture – so that the bottom is just covered. When the egg mixture is firm from below and still soft or half-conched on the top … then it begins to roll up.
- Grease the free part of the pan again and add another 1/3 of the egg mixture and as soon as it is half-thickened, the entire “mass” is folded again three times. Repeat this procedure again. It is important that the egg mixture also flow under the rolled egg every time.
- Remove the rolled omelette from the pan and place on a sushi mat. Roll up with even pressure and let rest for a few minutes. Then cut into five equal pieces. Serve with Thai chili sauce, oyster sauce and salad.
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