We’d love to share our recipe for a new type of Tamagoyaki. Tamagoyaki (卵焼き or 玉子焼き, literally “grilled egg”) is a type of Japanese omelette made by rolling together several layers of fried egg. It tastes a little bit sweet with soy sauce and Mirin (sweet rice wine). The Suzuhiro style tamagoyaki uses wild fish surimi as a base giving it a smooth texture and a richness of umami.
50g Suzuhiro Surimi powder
1,200g eggs (20 eggs)
Mirin (sweet cooking rice wine) 140cc
50g Japanese yam (Yamato Imo)
30cc syrup (rice malt syrup)
A pinch of salt (about 2g)
How to make
1. Put 140cc of water and 50g of Suzuhiro Surimi powder into a food processor and blend for a few minutes until smooth.
2. Add 320g of shrimp and mix. (If you want to keep the shrimp texture, blend them coarsely.)
3. Next, add sugar, sake, salt, and grated yam.
4. Add the eggs in three or more portions and mix in the food processor. The surimi tends to sink to the bottom of the processor, so use a spatula to scoop up the surimi from the bottom.
5. Finally, add 30cc of syrup and mix.
6. Pour oil (separate from the oil in the recipe) into a pan and pour in the batter from step 5.
7. Cook the batter on the bottom of the pan over low to medium heat for about 3 minutes.
8. Place the pan in the oven and bake at 180℃ for 6 minutes.
9. When the surface is browned, return the pan to the stove and heat over low heat.
10. When it is cooked through, let it cool and serve.
If you don’t have an oven, you can use a stove. Brown one side over low heat, then turn it over and return it to the pan to cook the other side. If you want to make it moist without too much air, use a mortar to grind the ingredients instead of a food processor after step 2.