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The Japanese Breakfast That Chef Morimoto Wishes More Americans Would Eat - Food and Wine
It's called tamagoyaki, and you can make it at home
Judging from his work on Iron Chef and Iron Chef America, you probably already have a sense that Masaharu Morimoto really knows his way around the kitchen. In his book, Mastering the Art of Japanese Cooking, Chef Morimoto has a recipe for tamagoyaki, a Japanese egg dish that not only looks delicious but is also fairly simple to make. As in, you don't need to have Iron Chef skills to make it. "Basically, every family has its own tamagoyaki recipe," Morimoto told me. You can even buy it at the supermarket.
Often called a Japanese omelet, this slightly sweet, custardy marvel might confuse anyone expecting the savory, fluffy, herb-flecked Western version. Yet one bite will turn you into a devotee. The magic is in the method, which creates many layers of eggy goodness. Most cooks use a kotobuki tamagoyaki, a special pan made for the dish, which you can have shipped to your door for just $20. If you don't want to invest in a special piece of equipment a nonstick skillet will do fine, though. Great warm for dinner or cold in a bento box the next day, tamagoyaki is one example of Japanese home cooking that takes a little time and practice to get right. But even your first attempt will impress your friends, and you’ll get better and better each time you cook it.
It's called tamagoyaki, and you can make it at home
Judging from his work on Iron Chef and Iron Chef America, you probably already have a sense that Masaharu Morimoto really knows his way around the kitchen. In his book, Mastering the Art of Japanese Cooking, Chef Morimoto has a recipe for tamagoyaki, a Japanese egg dish that not only looks delicious but is also fairly simple to make. As in, you don't need to have Iron Chef skills to make it. "Basically, every family has its own tamagoyaki recipe," Morimoto told me. You can even buy it at the supermarket.
Often called a Japanese omelet, this slightly sweet, custardy marvel might confuse anyone expecting the savory, fluffy, herb-flecked Western version. Yet one bite will turn you into a devotee. The magic is in the method, which creates many layers of eggy goodness. Most cooks use a kotobuki tamagoyaki, a special pan made for the dish, which you can have shipped to your door for just $20. If you don't want to invest in a special piece of equipment a nonstick skillet will do fine, though. Great warm for dinner or cold in a bento box the next day, tamagoyaki is one example of Japanese home cooking that takes a little time and practice to get right. But even your first attempt will impress your friends, and you’ll get better and better each time you cook it.