[{"data":1,"prerenderedAt":189},["ShallowReactive",2],{"guide-en-tamagoyaki":3},{"id":4,"title":5,"body":6,"description":136,"extension":137,"meta":138,"navigation":184,"path":185,"seo":186,"stem":187,"__hash__":188},"guides\u002Fen\u002Fguides\u002Ftamagoyaki.md","Tamagoyaki",{"type":7,"value":8,"toc":127},"minimark",[9,14,36,40,51,61,71,80,89,106,115],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27,30,33],"ul",{},[18,19,20],"li",{},"3 large eggs",[18,22,23],{},"1½ tsp sugar",[18,25,26],{},"1 tsp soy sauce",[18,28,29],{},"1 tbsp water",[18,31,32],{},"A pinch of salt",[18,34,35],{},"1 tbsp neutral oil, for the pan",[10,37,39],{"id":38},"method","Method",[41,42,47],"cook-step",{"cue":43,"diagram":44,"number":45,"title":46},"A uniform mixture with little foam.","whisk","1","Mix without frothing",[48,49,50],"p",{},"Beat the eggs with sugar, soy, water and salt. Keep air bubbles to a minimum.",[41,52,58],{"cue":53,"diagram":54,"number":55,"title":56,"scene":57},"The bottom sets while the top retains a slight sheen.","pour","2","Cook one thin layer","omelette\u002Frect-pour",[48,59,60],{},"Dip a folded paper towel in the oil and wipe a thin film over the pan. Warm it over moderate heat, then pour in enough egg to cover the base thinly and tilt to spread it. Pop any large bubbles with chopsticks.",[41,62,68],{"cue":63,"diagram":64,"number":65,"title":66,"scene":67},"The new layer connects to the existing roll.","roll","3","Roll and oil again","omelette\u002Frect-roll",[48,69,70],{},"When the base has set but the top is still slightly runny, roll the sheet from the far end towards the handle with chopsticks or a spatula. Push the roll back to the far end and wipe more oil over the empty pan.",[41,72,77],{"cue":73,"diagram":64,"number":74,"title":75,"scene":76},"A compact loaf with no liquid leaking from the seams.","4","Build the layers","omelette\u002Frect-layer",[48,78,79],{},"Pour in another thin layer and lift the roll so fresh egg runs underneath it. When it has set, roll towards the handle again. Repeat until the mixture is used, lowering the heat if the layers brown before you can roll them.",[41,81,86],{"cue":82,"diagram":83,"number":84,"title":85},"The cross-section shows joined layers.","cut","5","Rest and slice",[48,87,88],{},"Cook on low heat briefly to set the centre, then rest for 2 minutes. Cut into thick slices.",[90,91,93,96,99],"guide-notes",{"title":92},"Equipment & heat",[10,94,92],{"id":95},"equipment-heat",[48,97,98],{},"On induction, start with low-to-moderate power and watch the oil; avoid boost. Gas also works: keep the flame beneath the base. On electric, move the pan to a cool ring if the egg sets faster than you can work. The oil should move freely without smoking. A rectangular pan is convenient, not essential. Choose one with an induction-compatible base when needed.",[48,100,101,105],{},[102,103,104],"strong",{},"Nonstick:"," A good fit. Use a silicone or wooden utensil.",[90,107,109,112],{"title":108},"Troubleshooting",[10,110,108],{"id":111},"troubleshooting",[48,113,114],{},"Tears often come from thick layers or too much dashi-like liquid. Pour less mixture each time. Roll while the surface is still tacky so the layers bond.",[90,116,118,121,124],{"title":117},"About this version",[10,119,117],{"id":120},"about-this-version",[48,122,123],{},"A simple version with a little water and no dashi. Sweetness varies; dashimaki is a more delicate, dashi-rich preparation.",[48,125,126],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":128,"searchDepth":129,"depth":129,"links":130},"",2,[131,132,133,134,135],{"id":12,"depth":129,"text":13},{"id":38,"depth":129,"text":39},{"id":95,"depth":129,"text":92},{"id":111,"depth":129,"text":108},{"id":120,"depth":129,"text":117},"Thin layers of seasoned egg, rolled into a neat little loaf.","md",{"slug":139,"family":140,"region":141,"aliases":142,"texture":146,"difficulty":149,"prep":150,"cook":151,"wait":128,"servings":55,"tools":152,"equipment":156,"nonstick":168,"related":169,"art":64,"photo":128,"status":173,"sources":174,"plain":181},"tamagoyaki","Omelettes","Japan",[143,144,145],"Japanese rolled omelette","卵焼き","tamago",[147,148],"Firm","Tender","A little practice",5,10,[153,154,155],"Small nonstick pan; rectangular or round","Silicone spatula or chopsticks","Small brush or folded paper held with tongs",[157,160,162,164,165,167],[158,159],"induction","nonstick",[158,161],"steel",[163,159],"gas",[163,161],[166,159],"electric",[166,161],"A good fit. Use a silicone or wooden utensil.",[170,171,172],"dashimaki-tamago","gyeran-mari","french-omelette","Researched",[175,178],{"title":176,"url":177},"Namiko Hirasawa Chen — classic tamagoyaki","https:\u002F\u002Fwww.justonecookbook.com\u002Ftamagoyaki\u002F",{"title":179,"url":180},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",{"ingredients":182,"note":183},[20,29,32,35],"Leave out the sugar and soy. Without sugar the layers brown more slowly.",true,"\u002Fen\u002Fguides\u002Ftamagoyaki",{"title":5,"description":136},"en\u002Fguides\u002Ftamagoyaki","7ufyruOyumDxWwq_-xo9ZTFxn78lajfADhqn2jLHmB8",1791403720150]