one take sessions

How to make Tamagoyaki

How to make Tamagoyaki

I have been wanting to learn how to make this dish for a long time now, mostly inspired by watching Japanese drama on Netflix – Midnight Diner – and seeing how the Master whips up the Rolled Egg Omelette so easily in a square non-stick pan. The recipe of the egg seemed so simple, but the technique of cooking the egg evenly may not be so easy.

So I was at Yishun North Point City the other day for lunch and I saw this Tamagoyaki pan – I think that’s what it is called – and decided that I would end my misery and buy the pan so that I can make this delicious Japanese rolled omelette.

There are quite a few ways to make it, but I was most interested in making the standard one though I wasn’t sure if I were to actually do it myself, if it would look half decent. The only way to find out is to try it. I also recorded it down on video so that I would remember it for a while – my first attempt at making Tamagoyaki.

So you start by beating four eggs into submission, and for seasoning, you can add a little Shao Xing Hua Tiao Jiu, a little Premium Lee Kum Kee Light Soya Sauce and some Pu Ning Fermented Soya Beans. Using a pair of chopsticks, just whip them silly. Quite standard.

That’s basically the ingredient seasoning. The hard part is to actual method which is the frying of the egg omelette using the square pan. Fire must be kept on medium and you actually adjust the heat by moving the pan around so that it doesn’t burn.

Here’s another video I shot to demonstrate that, and you can see that it is not easy at all.

So you have to grease the pan lightly with oil, soaked in a Scotts paper-towel folded into a small square. With a pair of chop-sticks, you glaze the small pan with oil so that the egg mixture doesn’t stick. Then you use your chop-stick to break up the mixture to get it to cook better. And then gently lift the edge of the egg, and as if to peel it backwards.

As you can see I don’t do a very good job at making the Tamagoyaki – haha – oh well, at the end of it, no matter how you swirl or burn or cook it, it will be delicious.

Bon Appetit!

OTS: How to Slaughter a Durian Champedak

OTS: How to Slaughter a Durian Champedak

My friend was telling me to do more How-To videos to accompany my recipes. It would definitely help my readers understand what I am writing sometimes. I am not very good at these things, so I told him that I will only do One Take Sessions (after seeing someone else on YouTube doing it). So here’s my very few OTS(s) that I did last time, and maybe I might do more of these How-To OTS.

So this is my classic OTS: How to Slaughter a Durian Champedak. If you haven’t had the chance to eat the Champedak, then you are really missing out or living in some isolated part of Singapore where they don’t sell fruits. If you’re not from Singapore, then take a holiday and come visit us. And while you’re here, please have some Durian Champedak. The heavenly flavour is unforgettable.

The only problem with buying a Durian Champedak, is the trouble of having to open it yourself. It is a very sticky fruit, and the sap of the fruit will cause your fingers to be really uncomfy. You therefore really need to have rubber gloves, and to open the fruit, you need to oil the knife that you’re using. Only then it will be easier for you to wash the knife.

It’s called Durian Champedak is because of the pungent flavour and the fact that it has a strong smell. If the fruit is very ripe, it does resemble the smell of a durian. Have fun, enjoy the fruit.

Bon Appetit!