Buzz
My fondness for tamagoyaki is well known, as is my dislike for single-use kitchen gadgets. Unfortunately, with a small kitchen, I haven't been able to buy the necessary square pan for making those delightful grilled egg squares, which is a shame because I truly enjoy them.
When I came across chef Yuji Haraguchi’s pan-free, oven-friendly tamagoyaki recipe, it sparked some new ideas about alternative cooking methods, which naturally led me to think about sous-vide cooking.
As we all know, sous-vide is a fantastic method for cooking eggs and egg-based custards. Sous-vide omelets have been around for a while, and the process is simple: mix the eggs, add other ingredients, pour it into a bag, and cook. Once the eggs have reached a firm yet creamy consistency, slide the omelet out of the bag.
Using this simple recipe from Japan Centre, I wanted to experiment with making the sweet, wonderfully fluffy Japanese omelets in a similar way. Spoiler alert: it worked! The texture is slightly different, as the traditional method involves grilling or frying each layer of egg. Sous-vide omelets are denser and creamier than classic tamagoyaki, with a texture that falls somewhere between an omelet and chawanmushi. (I absolutely love them, and regret it took me so long to try them.) These omelets can be served hot or cold, with or without rice, and are perfect for breakfast, lunch, or dinner. To make them, you’ll need:
4 eggs
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon sugar
Heat your water bath to 170℉ and pour all the ingredients into a mixing bowl. Stir thoroughly, then strain the mixture through a fine mesh sieve. (Straining isn’t absolutely necessary, but it will give you a smoother and more consistent omelet.)
Transfer the mixture into a gallon-sized freezer bag, being careful not to spill any on the sides. Submerge the bag in the water bath and clip the top over the sides. You might need to place a plate or a large spatula on top of the bag to prevent it from floating.
Cook the omelet for 20 minutes, then slide it out of the bag onto a cutting board (I find it easier to cut the sides of the bag open). Trim off any stray egg pieces, snack on them, and cut the omelet into bite-sized pieces. Serve immediately or chill it and enjoy it for lunch the next day.
