Tamagodashimaki (卵だし巻き) is sometimes called a “Japanese Omelet”.
I do not think it is like an omelet at all, except for the fact that it contains egg and that it is fried. The Japanese version is creamy, sweet and savoury at the same time.

When visiting Japan, one of my favorite places to stay the night before flying back to Amsterdam, is Narita village. I like to pay my respects to Narita-san, the enormous Shinshoji temple complex. It always manages to give me peace and quiet during sakura season, momiji in autumn or resting under the wisteria.

tamagodashimaki

Walking back from the temple to my hotel, there is this simple and little shabby izakaya built of zinc and plastic corrugated plating that I simply must visit. I take a seat among the mostly elderly locals, have a shochu rokku (distilled Japanese spirits on the rocks) and chat. The chef, while smoking his cigarette, cooks up a fabulous tamagodashimaki with chopped herbs.

One of the difficulties of tamagodashimaki, besides getting the flavour right, is flipping the egg without breaking it, and not letting it brown too much. The chef in the video is not very experienced yet. I love watching how he handles the heavy cast iron pan and uses the enormous brush to oil the pan. If your tamagodashimaki does not come out as you would like it to, there is a nice trick that I have found to work quite well. Cover a sushi mat with plastic foil. When your tamagodashimaki is ready, slide it onto the mat, and roll the egg in the required shape while pushing a little with both hands. As long as the egg is warm you can more or less shape it as you like. Let it cool down a little before putting it on a plate and: 見てくださいね、かんぺきです。

Jeannette Stakenburg, Hoevelaken, July 5, 2021

Jeannette Stakenburg is an expert of Japanese food, born in the Netherlands.

Jeannette Stakenburg

みなさん、
Jeannette Stakenburg と申します。アムステルダムに生まれました。40年前Hoevelakenに引っ越しました

I had been working for KLM Royal Dutch Airlines for 37 years as a member of the cabin crew. The last 12 years as senior purser. I retired a few years ago after having flown around the world numerous times. The visiting of foreign countries kindled my love of cooking. During the years my culinary hobby evolved, and since 2008 I have been giving Japanese cooking classes on a regular basis and with great enthusiasm.
I got more and more interested in Japan, not only from the culinary point of view but also from a cultural and language point of view. Regular visits to different language schools in Japan allowed me to immerse myself into all of these aspects.
I shall be happy to share with you my experiences with Japanese food in a regular culinary column on JACCU.

NEWSLETTER

NEWS & EVENTS

Ohara Ikebana in Utrecht

Ohara Ikebana in Utrecht

JACCU is delighted to announce a collaboration with the Ohara Chapter Nederland for an ikebana demonstration and workshop in Utrecht in June!

Mika Horie – Cyanotype Photography

Mika Horie – Cyanotype Photography

The Japanese artist Mika Horie made her way to the Dutch art scene with cyanotype photographs that connect tradition and sustainability.

close

Subscribe to our newsletter!

Join our mailing list to receive the latest news about Japanese art and culture, be the first one to join JACCU's events and activities!

Pin It on Pinterest

Skip to content