Tender tamagoyaki filled with dashi is delicious but also extremely hard to make. Often we see videos of Japanese chefs cooking it in a traditional square pan making it look easy, but achieving that same level of quality requires a long period of practicing.
But why is it so difficult?
First of all, the softness and the delicateness of the tamagoyaki makes it hard to handle
In our recipe we mix 5 eggs (roughly 300g) with 180g of dashi, to correctly fold this mixture during the cooking process can be quite challenging.
Also the eggs have to be cooked on a high heat for only a short period to avoid drying out.
Our company has been selling tamagoyaki since establishment but we still hand make all of our tamagoyaki.
It is because our recipe contains too much dashi to be cooked on machines.
Many sushi restaurants across Australia are using our tamagoyaki.
It all started when I was working at a Japanese restaurant in Sydney as a head chef. One day the Japanese suppliers asked me to make a few sushi tamagoyaki for them every week. Around that time the visa requirements for chefs became more strict and it was becoming difficult for restaurants to hand make their own tamagoyaki.
My tamagoyaki was quickly getting attention increasing its numbers from few a week to dozens. At this point I’ve decided to establish Shinwa Food company to help the operation of Japanese restaurants and further spread Japanese cuisine in Australia.
The name ‘Shinwa’ represents “true japanese food”. This is symbolic of our aim to spread real and authentic japanese cuisine. We do not use any MSG, preservatives or artificial coloring. We operate on a very minimum use of machinery to deliver the taste of hand made and for our tamagoyaki, it is still all fully hand made.
Our company will continue to focus on the development of new items which will contribute to the restaurant industry in Sydney.