Recipe and technique for making the egg dish at sushi bars

on

I’m looking to make the egg dish (atsuyaki tamago) served at the more traditional sushi bars. Not the rolled egg omelette - the one more like a cake.

Like this: https://www.eater.com/platform/amp/2018/6/14/17449052/master-sushi-chef-perfect-tamago-video

I’ve been looking online and have found that I might ‘need’ a special square pan and the most ‘authentic’ one I’ve found is this: https://www.amazon.com/Asahi-Cne117-Tamagoyaki-Professinal-Wooden/dp/B0009PNBMK/ref=mp_s_a_1_3?dchild=1&keywords=asahi+tamagoyaki+pan&qid=1596074354&sprefix=asahi+tamago&sr=8-3

Is it necessary to splurge on the linked copper pan or can I use a cheaper square teflon pan?

In general, just looking for anyone who has any experience making this egg dish for any tips or recipes.

submitted by /u/gonehalohunting
[link] [comments]

from A place to become a better cook and share your culinary knowledge https://ift.tt/39DuMYY

Comments

Post a Comment