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Tamagoyaki with Oscietra Gold Caviar

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Tamagoyaki with Oscietra Gold Caviar

Welcome in the Lunar New Year with our version of the Japanese classic, Tamagoyaki. Soft, delicately sweet layers of egg omelette, are rolled and cooked to perfection. Finish with Oscietra Gold Caviar and freshly grated daikon for balance, texture and a touch of luxury.
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Course Appetisers, Finger Food
Cuisine Japanese

Equipment

  • Tamagoyaki pan, use a standard non stick pan, if preferred

Ingredients
  

  • 12 free-range eggs (this recipe makes approximately 3 large rolls)
  • 2 tbsp Yamato Raw Soy Sauce
  • 1 tbsp white sugar
  • neutral oil, for greasing the pan
  • 50g Oscietra Gold Caviar, to serve
  • seaweed sheets, to serve
  • grated daikon, to serve

Instructions
 

  • Crack the eggs into a large bowl. Add the soy sauce and sugar. Gently whisk using chopsticks or a fork—the mixture should be smooth and evenly coloured.
  • Heat the pan over medium-low heat. Lightly grease the pan with neutral oil, the surface should be glossy, not oily.
  • Pour a thin layer of egg mixture into the pan, just enough to coat the base. Tilt the pan so the egg spreads evenly. When the egg is mostly set, but still slightly moist on top, it’s ready to roll.
  • Roll the omelette up using chopsticks or a spatula forming a log at one end of the pan and leave in the pan.
  • If needed, lightly oil the pan again. Pour another layer of egg, once mostly set, roll the omelette back over itself, incorporating the new layer.
  • Repeat process until all egg mixture is used. Once finished, gently press and shape the omelette in the pan- trim edges if using a round pan. Remove from heat and allow it to rest for 1–2 minutes before slicing.

To Serve

  • Place seaweed sheet onto serving plate. Slice the tamagoyaki into a neat portion and place on top of the seaweed (allow one to two, per serve)
  • Top Tamagoyaki with a bump of Oscietra Gold Caviar
  • Add freshly grated daikon, to cut through the richness and serve slightly warm or at room temperature.
Keyword appetiser, Caviar, Eggs

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