A delicious twist on the traditional tamagoyaki that replaces the sweet flavor with a hint of refreshing yuzu koshō (paste made from chili peppers, yuzu peel and salt, available at most grocery stores). Making tamagoyaki usually requires a tamagoyaki pan, but a regular pan is fine for this recipe. If you don’t have a makisu (sushi mat, available at most ¥100 shops) you can use parchment paper as a substitute.
Start to finish: 25 min (active time 10 min)
Servings: 4 pieces
- 3 large eggs
- 3 tbsp corn (1 tbsp = 15ml)
- 1 tsp yuzu koshō (1 tsp = 5ml)
- 1 tbsp sake
- 1 tbsp mayonnaise
- Optional: Small amount of cream cheese and yuzu rind to garnish
- In a mixing bowl, combine all the ingredients. Using chopsticks or a fork, mix until the egg yolks and egg whites blend together (avoid whipping).
- Heat the frying pan (for non-stick pans use 1 tsp vegetable oil). Pour the egg mixture into the pan and quickly mix.
- Turn off the heat when the egg mixture starts to become half-cooked and develops a scrambled egg consistency. Tilt the pan to move the egg to one side.
- Place plastic wrap on the makisu. From the pan, pour the semi-solid egg mixture onto the plastic wrap. Roll the makisu into a tubular shape (in a wrap, like you would roll sushi). Leave it to rest for 15 minutes before slicing.