Cherry Blossom Tamagoyaki (Japanese Omelette)
This Cherry Blossom Tamagoyaki could be the most beautiful Japanese Omelette you've ever seen! Simply separate egg whites and egg yolks, you can make a special white tamagoyaki decorated with pink lovely ham cherry blossoms. Pack up some in a bento box. It's time for a springtime picnic under the blossoming cherry trees!
Equipment
- Tamagaoyaki pan
- Vegetable/cookie shape cutter - flower shape
Ingredients
- 4 large eggs
- 1 tbsp sugar - in egg yolk mixture
- 1 tsp sugar - in egg white mixture
- 2 tsp cornstarch
- 2 tbsp water
- ⅛ tsp salt aka "a pinch of salt"
- 1 tsp green onions - finely chopped
- 1 tbsp vegetable oil
Instructions
- Use a flower shape vegetable cutter to cut 2 slices of ham into 12 to 14 flowers.
- Crack 4 large eggs in a bowl. Transfer 3 tbsps of egg white (about the egg white from 1½ egg) to a separate bowl.
- Add 1 tbsp of sugar and a pinch of salt to the egg yolk mixture. Add 1 tsp of sugar and a tiny pinch of salt to the egg white. Gently whisk until well combined. Try to avoid producing bubbles. Do not whip the eggs.
- Dissolve 2 tsps of cornstarch with 2 tbsps of cold water.
- Add ¾ of the cornstarch water to the egg yolk mixture, add the rest of the cornstarch water to the egg white mixture. Gently whisk until well combined.
- Add 1 tsp of finely chopped green onions to the egg white mixture. Set aside.
- Strain the egg yolk mixture through a fine sieve to remove any remaining bubbles and lumps for a smoother texture.
- Preheat the tamagoyaki pan over medium low heat for 2 minutes. Add 1 tbsp vegetable oil to a small dipping bowl. Dip a brush in the oil, brush a thin layer of oil to the pan.
- Pour a thin layer of egg yolk mixture (about 3 tbsps) into the pan. Tilt the pan around to allow the egg yolk mixture to spread evenly in the bottom of the pan.
- Once the bottom of the egg has set (it stops runny when you tilt the pan) but the top is still slightly wet, roll up the egg from the far side toward the near side.
- Push the rolled egg to the far side. Brush a thin layer of oil to the pan.
- Pour 3 tbsps of egg yolk mixture to the pan. Repeat for about 3 times until the egg yolk mixture is finished.
- Brush oil to the pan. Evenly put ham flowers on the bottom of the pan.
- Gently whisk the egg white mixture so that the cornstarch is not sinking to the bottom. Pour the egg white mixture into the pan.
- Cook over medium low heat until the egg white is not transparent anymore. Roll up the omelette.
- Transfer the tamagoyaki to a cutting board. Optionally use ketchup to draw a small red dot in the middle of each cherry blossom.
- Cut the tamagoyaki roll crosswise into 2-inch pieces.
- Transfer to a serving plate or a bento box. Can be served both hot and cold.