Sous Vide Combi Oven Vacuum Sealers Accessories Recipes

Steam-Baked Tamagoyaki

Name: Steam-Baked Tamagoyaki
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Ingredients: 0 of **For the Tamagoyaki**; 1 tsp of canola or vegetable oil; 3 large of eggs; 1 Tbsp of dashi stock; 1 tsp of light soy sauce; 1 tsp of mirin; 0 of Pinch salt; 0 of **To Serve Cold**; 0 of Nori, cut into 2-inch-thick strips; 0 of Tobikko (optional); 0 of **To Serve Warm**; 0 of Teriyaki sauce; 0 of Bonito flakes; 0 of Thinly sliced scallions

Louiie Victa

December 1, 2021

Tamagoyaki is a Japanese omelette that can be enjoyed for breakfast or served in a bento box. Flavored with dashi and soy sauce, it is full of umami and has a light, fluffy texture similar to soft tofu. The Anova Precision Oven naturally does a great job cooking omelettes, especially the rolled kind because you can cook the eggs in a sheet. For tamagoyaki, the sheet is then pressed into a block using a bamboo sushi mat. For beginners, it might be challenging to roll perfectly, but practice makes perfect (and even messy results are delicious). You can serve this dish cold or warm; instructions for both options are included in the recipe steps.

Serves

Prep Time

00:05

Cook Time

00:07

4.5 (2)

331

Ingredients

For the Tamagoyaki

1 tsp

canola or vegetable oil

3 large

eggs

1 Tbsp

dashi stock

1 tsp

light soy sauce

1 tsp

mirin

Pinch salt

To Serve Cold

Nori, cut into 2-inch-thick strips

Tobikko (optional)

To Serve Warm

Teriyaki sauce

Bonito flakes

Thinly sliced scallions

Steps

1. Preheat Oven and Prepare Pan

Rack

Rub the oil across the bottom of a quarter sheet pan or 9- by 13-inch baking dish.

Sous Vide Mode: On

Steam: 100%

Temp: 180°F

Heat: Rear

2. Prepare Eggs

In a medium bowl, whisk together the eggs, dashi, soy sauce, mirin, and salt until well incorporated. Pour into the prepared pan.

3. Bake

Rack

Transfer to the oven and bake until just set, about 7 minutes.

Sous Vide Mode: On

Steam: 100%

Temp: 180°F

Heat: Rear

00:07 Timer

4. Roll Tamagoyaki

Use a rubber spatula to loosen all sides of the tamagoyaki with a rubber spatula. To roll, gently lift one short side with a wide spatula or a plastic bench scraper. A wider tool will help you keep the tamagoyaki intact. Gently roll up the eggs from one side to the other until you achieve a nice, rectangular shape. Be gentle, but don’t worry if a little bit breaks.

5. Mold

Transfer to a bamboo sushi mat and firmly enclose the tamagoyaki. Place a cutting board on top to weigh down the tamagoyaki until it forms a solid block, 5 to 10 minutes. Unroll the sushi mat and trim off the ends of the tamagoyaki.

6. To Serve Cold

Slice into four portions, then wrap with strips of nori. Top with tobikko, if desired. Serve.

7. To Serve Warm

Rack

Turn the oven back on.

Sous Vide Mode: On

Steam: 100%

Temp: 180°F

Heat: Rear

8. Heat

Rack

When the oven is hot, place the tamagoyaki on a small sheet pan and return to the oven to heat for 5 minutes. Transfer to a serving plate. Top with teriyaki sauce, bonito flakes, and scallions. Serve immediately.

Sous Vide Mode: On

Steam: 100%

Temp: 180°F

Heat: Rear

00:05 Timer