Tamagoyaki — those sweet little Japanese omelettes — are traditionally made by rolling thin layers of egg on top of each other into dense stacks. They’re delicious, but challenging, and Yuji Haraguchi of Okonomi has developed a way to make the tasty yellow squares in an oven.
Photo by Michael Saechang.
While not traditional, this method is much easier, and results in an omelette that’s “at once creamy, custardy, delicate and delicious”. Click the link below, but you’ll need eggs, dashi, soy creamer (these babies are dairy-free), brown sugar, white soy sauce and mirin. Everything gets, mixed, chilled, strained and baked, then sliced into adorable little squares, ready to be devoured in rapid succession.
Yes, You Can Make Those Little Japanese Omelets at Home [Extra Crispy]