Tamagoyaki (Japanese omelette) 玉子焼き recipe

Hi guys, today we’re going to share how to make Tamagoyaki (Japanese omelette)玉子焼き at home.

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Tamagoyaki as known as Japanese omelette and it originated in Japan. There are so many recipes of Tamagoyaki. You can add any type of ingredients for the filling. For example, you can add nori(seaweed), cheese or kimchi etc.

Normally, there are 6 main ingredients for making Tamagoyaki, you just need eggs, dashi stock, soy sauce, sugar, Mirin and vegetable oil to make it. This dish is a delicate for Japanese style breakfast or side dish. We will say Tamagoyaki have mild taste because it is a sweet savory which is suitable for children too!

However, for the equipment, we have use the Tamagoyaki pan but it is not necessary, you can also use the normal round circle pan to make it too. We have tried it before and got the same result, no worry about that but the only concern is when you are using the round pan, you need to trim the edges to reshape the Tamagoyaki.

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We used the round pan to make Tamagoyaki before, gorgeous ya. Tamagoyaki with nori(seaweed) and cheese

We have made western omelette before, please click the link below if you’re interested:)
Basic omelette recipe :

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Here is the following recipe and instructions below:

Recipe:

Ingredients: (Yields: 2 servings)
3pcs Eggs
1 1/2tsp Vegetable oil
Seasonings:
3tbsp Dashi stock
1 1/2tsp Japanese soy sauce
1 1/2tsp Sugar
1 tsp Mirin

OK let’s start cooking!

Instructions:

1. First of all, gather all the ingredients.

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Eggs, Dashi stock, sugar, Japanese soy sauce and Mirin

2. Next, whisk the eggs gently, use the chopsticks or fork with “cutting” motion for whisking. Then add the seasonings to the egg mixture, mix until combined.

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3. Moreover, preheat your Tamagoyaki pan with low heat, smear with vegetable oil on your pan.

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4. Furthermore, when you can hear some sizzling sound, pour in a thin layer of mixture. Poke the air bubbles to release the air if there are. After that, when the bottom of the eggs has set but still soft on top, start rolling.

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A thin layer

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1st round of rolling

5. However, move the omelette to the side that you started, smear the oil again and repeat the steps. Pour in the egg mixture again, make sure to lift the omelette to spread the mixture underneath. That’s the important motion for making Tamagoyaki. Erase the edges with spatula, then repeat the steps until you don’t any leftover of the mixture.

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2nd round of rolling

6. Repeat steps 3-5 until you don’t any leftover of the mixture. Here is the 3rd round of rolling.

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3rd round of rolling

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4th round of rolling

7. Afterwards, continue rolling the Tamagoyaki into the big roll, this is our last round. Oh yeah~

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Last egg mixture

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5th round of rolling (final)

8. Finally, shape the Tamagoyaki and you can pan-frying a little bit more until it have golden brown color. This part is optional. Remove from the pan and chill about 3 minutes.

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DADA! Tamagoyaki (Japanese omelette) was done! Yum.

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You can see there’s juicy and tender inside, and also the layers of Tamagoyaki.

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Tamagoyaki served with Japanese soba. Our favorite!

We hope you guys will enjoy this post and to try to do that, see you next time. Bye! If you’re interested in making desserts,
please click How to make a tart shell and Caramel sponge .

how to make a tart shell

Tart shell

Caramel sponge

Caramel sponge

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Stuffed Portobello mushrooms with mashed potatoes

Hi guys, today we’re going to share how to make Stuffed Portobello mushrooms with mashed potatoes at home.
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Few days ago, We have shown how to make the easiest creamy mashed potatoes with minced chicken and onion before (If you’re interested, please click.)
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Portobello mushrooms

Moreover, stuffed portobello mushrooms are easy to make, we will say it is a party food or it can be a simple homey dish. Also, you can have your own combination for the stuffing. For example, you can use button mushrooms to replace portobello, you can stuffed with herbs, grated cheese or ham, the variations are endless. We will introduce how to use our mashed potatoes for stuffing portobello. What’s you favorite filling for stuffed mushrooms? Please tell us in comments.

Here is the following recipe and instructions below:

Recipe:

Ingredients: (Yields: 2-3 servings)
5pcs  Portobello mushrooms
100g Mashed potatoes (stuffing, optional)
1tsp  Olive oil
20g   Grated cheese/ Parmesan cheese powder
Seasoning:
A pinch of Salt
A pinch of Black pepper
A pinch of Parsley flakes

OK let’s start cooking!

Instructions:

1. First of all, prepare you own stuffing, we have used creamy mashed potatoes with minced chicken and onion. 
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Mashed potatoes with minced chicken and onion

2. Moreover, remove the stems from the mushrooms and scrubbed clean it carefully by wet kitchen paper.

Scrubbed

3. Preheat your oven to 200°C/ 395°F. Then prepare a oven tray with aluminium foil covered , smearing with oil by the brush then set aside.
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4. Afterwards, we can start stuffing now.  Seasoning mushrooms with salt first. Then take the suitable amount for stuffing, DO NOT  stuffed too much because once you bake it, the mushrooms will overload like landsliding.20180415_172703.jpg

5. Therefore,  grate some cheese or sprinkle Parmesan cheese powder on top to boost the flavor, garnish by parsley flakes too.
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So pretty right?

6. Finally, bake for about 15 minutes at 200°C/ 395°F or until golden brown color.
**Allow to chill and rest the mushrooms for 5 minutes before serving.** This action can keep the moisture content by the mushrooms and make it juicy.
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Baking

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After baking

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DA DA! It’s hot and juicy inside!

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We hope you guys will enjoy this post and to try to do that, see you next time. Bye!  If you’re interested in making desserts, please click How to make a tart shell .
how to make a tart shell

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8 Tips to cook pasta perfectly

Hi guys, today we’re going to share how to cook pasta perfectly at home. There are 8 tips below:

1. Use a larger pot

Large pot gives pasta plenty of space to move and cook evenly. Also it’s much more easier to control the pasta. If you want to cook a smaller portion, just use the suitable size of pot like us.

2. Load up with a lots of water

Although less water is much more easier for boiling, actually it’s totally wrong. The pasta needs plenty of space to boil, at the same time it should have enough water for submerged. Moreover, if you add less water, a part of pasta maybe undercooked.

3. Add salt

Remember to add salt in the water, about 1 tablespoon, just depends on how many water,size of pot or portion. It can gives extra flavour to pasta.

Salted water & boiling

4. Rolling boil

Next, the water should be rolling boil before adding pasta. It is because if the water just reached soft boil stage, once you add in pasta, the temperature of water will decrease immediately. It will affect the pasta.

The temperature was decreased, oh no.

5. “Fan” shape

After that, we will add pasta with “Fan” shape. Sprinkle the pasta evenly like a fan, the rolling boil water will make pasta slides.

“Fan” shape

6. Stir and check

Furthermore, keep stiring and checking the texture of pasta are necessary. Check the pasta packaging, please do not assume that time is accurate. We recommend that check the pasta earlier when it’s done. For example, if the packaging told you to boil 12 minutes, you should check when it have boiled 9 minutes already.

Afterwards, remember one thing, the boiling time is depends on which brand of pasta, shape, size or type of pasta etc. You can find the best cooking time for your pasta!

We will say the best texture should be “AL Dente”. Do not overcook.

Almost done~

7. Drained out the water and keep it

Then, when finished boiling, please keep the water which have strongly pasta flavour. Because this can makes your pasta keep original taste when you cooking pasta. Trust us, keep it! We will have 2 tutorials coming soon for cooking pasta.

Keep about 1 cup

8. Coating

Finally, this part is optional. Normally we will coating with extra-virgin olive oil when the pasta still hot. Because it will add more flavor and the pasta will not stick together. After that, we will let it stay aside for chill a bit before using so we suggested that reduce the cooking time of pasta.

EVO

Shining pasta, ready to use.

**We will have 2 tutorials for cooking pasta coming soon.

We hope you guys will enjoy this post and to try to do that, see you next time. Bye!

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