Black truffle tamagoyaki

Name: Black truffle tamagoyaki
Total time: 1800 s
Yield: Serves 4 servings
Cuisine: British
Ingredients: 1 fresh black truffle; 1/4 cup plus 2 tbsp dashi, warm; 1 tsp usukuchi (Japanese light colour soy sauce); 1 tbsp caster sugar; 4 large eggs, beaten; Vegetable oil

Santy Coy @chefsantycoy

Gold Coast, Australia

#japanesefood #tamagoyaki #lunch #brunch #blacktruffle #eggs #dashi #lightsoysauce #sugar #vegetableoil #asianfood #sushi
#cookpadrecipe #recipe #cooking #cook #minne #foodblogger #chef #handmade #homecooking #coopadtv #yummyrecipe #foodie #tasty #delicious #foodies #yummy #taste #cookingathome #cookpadcommunity #foodlovers #chefathome #cookpad #cookpadlovers #cookpaduk #cookpadukambasador

Santy Coy @chefsantycoy

Gold Coast, Australia

Saved

Ingredients

30 minutes

Serves 4 servings

1fresh black truffle
1/4 cupplus 2 tbsp dashi, warm
1 tspusukuchi (Japanese light colour soy sauce)
1 tbspcaster sugar
4large eggs, beaten
Vegetable oil

Saved

Steps

30 minutes

1

Shave the fresh truffle into thin slices.
2

Put the eggs in the bowl, add dashi, soy sauce an sugar and beat to combine well. Set a medium mesh sieve over a measuring cup with a spout and pour in the egg mixture. Strain the mixture, stirring to get the most of the liquid through, leaving just about a teaspoon of the thick whites in a sieve. Add the slices black truffles and mix well.
3

Set the tamagoyaki an or 8 inch nonstick skillet over medium heat. Let it get hot for a few minutes. Pour a tablespoon or two of the the oil into small bowl. Dip a folded paper towel into the oil and briefly rub the surface and sides of the pan. Keep the paper towel nearby.
4

Pour into the pan just enough of the egg mixture (about 3 tablespoons) to cover the surface and immediately swirl the egg mixture so it covers the bottom in a thin layer, pushing down any egg that stick to the sides.
5

Use the edges of a nonmetal spatula or chopsticks to pop any little bubble that appear. Let the egg cook, without stirring, just until it sets, about 20 seconds. Take the pan off the heat, tilt the handle down, and use a nonmetal spatula to gently fold the egg forward in half onto itself.
6

Set the pan back on the heat. Rub the empty space at the back of the pan with the oil, then slide the cooked egg, using spatula to help if need be, into the empty space. Rub the now empty space in the front of the pan with oil.
7

Pour about 3 tablespoons more of the egg mixture into the empty space, tilting the pan and slightly lifting the cooked egg so the liquidy egg runs underneath it. Cook until raw egg has just set, 30 to 45 seconds. Take the pan off the heat, tilt the handle down, and use a spatula to gently fold the egg forward in half onto itself.
8

Set the pan back on heat again and repeat the process until you have used all the egg mixture. If the omelet is not by this point golden brown in spots on both sides, cook over medium heat for a few minutes on each side.
9

Wrapped in a bamboo roll and let the omelet keeps in the fridge minimal 2 hours of up to 2 days.
10

When you are ready to serve, transfer the omelette to a cutting board and slice it crosswise into 3/4 inch thick slices.
11

Enjoy

Saved

Cooksnaps

Saved

Santy Coy @chefsantycoy

on December 19, 2022 09:46

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!