How to Make Tamagoyaki | Serious Eats

Flavored with dashi, mirin (sweet rice wine), and usukuchi (light) soy sauce, this tamagoyaki is delicate yet infused with rich and savory flavors. Making tamagoyaki requires a special rectangular pan so that the final rolled omelette has a uniform shape. We recommend starting with a smaller nonstick one, roughly five-by-seven inches; once you've mastered the rolling technique in that pan, you can try making larger ones if you want. This recipe and technique was taught to us by chef Daisuke Nakazawa of Sushi Nakazawa in New York city and Washington, DC. Learn along with us! FULL STORY: https://www.seriouseats.com/2019/08/how-to-make-tamagoyaki.html See More Like This! How to Stock a Korean Pantry: https://youtu.be/6Ey0jIZwB-U How to Make Lomo Saltado: https://youtu.be/HquhCYq9WKc How to Make Cast Iron Pan Pizza: https://youtu.be/3AP4yhKS-qg Subscribe to Serious Eats! https://bit.ly/2BIlM59 Follow Us Elsewhere: https://facebook.com/seriouseats https://twitter.com/seriouseats https://instagram.com/seriouseats https://reddit.com/r/seriouseats Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.