Maple Tamagoyaki

Tamagoyaki, the classic Japanese omelette, are light and mildly sweet (some store-bought are too sweet!) but usually served as a side dish rather than dessert, with soy sauce and some grated daikon radish. are What separates tamagoyaki from Western omelets, besides their sweetness, are their beautiful layers. Eggs are not scrambled. Instead, during cooking, a fork or pair of chopsticks is used to roll it, in stages, into a tube, revealing a swirling pattern when it is cut into pieces.

Some people like their tamagoyaki pale, like a delicate custard. I like mine lightly toasted but soft on the inside. I’ve found that using maple syrup instead of cane sugar not only reduces the sweetness of the sugar, but also adds caramel and caramel to the omelette. Vanilla flavors are added as well, making it a great snack.

The traditional rectangular shape is achieved by using a shaped pan called a tamagoyaki-ki, which can be found in Japanese markets or online. You can also use a round, well-seasoned, 9″ (23-cm) or 10″ (25-cm) skillet. The shape of the omelette will be a rectangle rather than a rectangle, but for homemade tamagoyaki, that’s normal.

Variation: Add 2 tbsp. grated cheddar cheese and 2 tbsp. Add the chopped fresh chives to the egg batter and proceed with the recipe.