1. Preparing the ingredients and the tools
Prepare eggs, sugar and soy sauce. As for soy sauce, use koikuchi
soy sauce or it will be best if you have a darker colored soy sauce called saishikomi
soy sauce or tamari soy sauce.
*Atsuyaki tamago in soba restaurants is very tasty because
they use a special sauce, which is a mixture of soy sauce and mirin blended and
matured. Of course, at home we do not have that kind of special sauce, so we
will use the darker and stronger flavored soy sauce instead. If you only have
the common koikuchi soy sauce, you can add a little bit of mirin.
Also prepare some kitchen papers for adding oil while cooking
and a bamboo rolling mat to form the Atsuyaki tamago after it is cooked. And
you will also need a non-stick frying pan or a properly-seasoned pan.
2. Mixing the eggs
Beat the eggs lightly with chopsticks. Mush up the yolk and
beat lightly so that it does not become foamy and then add soy sauce and sugar. If
you find a big lump of egg white, scoop it up with chopsticks to blend in with
the egg mixture.
3.Cooking the first portion
Heat over medium. Put in the oil to cover the entire pan. Wait
until the pan is well heated. Check to see if it is ready by dropping the egg
mixture in the pan with the end of a chopstick. If you hear the sound of it cooking
and see that it instantly sets, it is ready.
After checking, put 1/4 of the egg mixture in the pan and
spread evenly. If the egg mixture starts to bubble, break the bubbles using the
end of the chopsticks and make sure that the egg mixture is heated evenly.
When the egg white begins to set, roll the egg mixture from
the back towards you using the chopsticks. After making the roll, slide it back
again and put oil in the exposed part of the pan.
4.Cooking the rest of the portion
Pour the egg mixture into the exposed part of the pan. Spread
the egg mixture by lifting the cooked egg roll to allow the egg mixture to run
Repeat the first procedure. When the egg mixture starts to set, roll it from
the back toward you and then slide it back. Put oil in the exposed part of the
pan and put the egg mixture again into the pan. After putting the egg mixture
several times, cook the egg roll until the surface is browned according to your
Cooking Atsuyaki tamago is relatively simple, so you just need to practice
several times until you become skillful.
5.Forming the Atsuyaki tamago
If the egg roll is out of shape, you can roll it up lightly
using the bamboo rolling mat. Leave it for a while to set and it is ready to
Sweet and lightly-browned, Atsuyaki tamago is best served with grated daikon
radish and soy sauce.
（レシピ・写真： 冨田唯介 英訳： 中西 直）