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.