Japanese food makes everyone feel unconfutable, right? it’s just so perfect and tummy, and it looks so complicated at the same time. Nevertheless, Believe me when I say Tomagoyaki are kind of easy and quick. Unbelievably tasty too.

All you need is some eggs, a good non-stick pan and it’s done. Really, unbelievably easy and quick. As for the Asparagus mash, that’s so easy too. I believe it’s the perfect pairing, if you do like asparagus of course. Travel with your mind and pretend you are in Japan. Believe me, it’s quite easy with food, eve if you have never been there. And in case you’ll manage to go, well, that’s all a plus. Can’t wait for my next travel abroad.

“Eggs appear at breakfast in a variety of forms, often as tamagoyaki. You’ve met this sweetened omelet at your local sushi place, where it’s considered beginner sushi. In Tokyo, good tamagoyaki is an object of lust. Cut into thick blocks and served at room temperature, a creamy monolith of tamagoyaki is somehow the antithesis of American breakfast eggs. It can be made at home in a special square or rectangular frying pan, but it’s also for sale in supermarkets, at depachika, and at Tsukiji fish market. Most people who aren’t sushi chefs buy it. My tamagoyaki-making skills are nonexistent, but I sometimes flavor beaten eggs with soy sauce, dashi, and mirin and make an omelet to eat with rice and nori.”
Matthew Amster-Burton, Pretty Good Number One: An American Family Eats Tokyo

Tamagoyaki (Japanese Omelette) with Asparagus Sauce and Balsamic Vinegar Reduction

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Prep Time 5

Cook Time 30

Course Main Course

Cuisine Fusion, Italian, Japanese

Servings 2 people

Equipment

frying pan
Bowl
small pot
Electric Immersion blender
sauce pan

Ingredients

6 Eggs
1 tbsp Soy Sauce
1 tbsp Mirin
pinch Salt
as required Olive Oil

For the Asparagus Mash

300 gr Asparagus
1 small Potato (100/150 gr)
to taste Salt and Pepper
1/2 Lemon Juice

For the Balsamic Reduction

200 ml Balsamic Vinegar
1/2 tbsp Corn Starch
1 tbsp Sugar or Honey
1-2 Raspberries fresh or frozen, I used frozen

Instructions

Break the eggs and beat them very well with a fork or chopsticks (if you fell comfortable). Add the Other ingredients except for the oil and beat well. Leave aside.
Chop the asparagus and add warm up some olive oil in a small pot. Add the asparagus but keep some of the tips on a side. Peel the potato, chop it and add to the pan. Add 200 ml of water and let it cook for about 15/20 min until very tender. Season and blend. Quickly fry up the asparagus tip and leave aside.
In the meantime, prepare the balsamic reduction by warming up some balsamic vinegar in a sauce pan, adding the cornstarch, a tbsp of honey or sugar and the raspberries. Once thick, put it aside.
Wash the pan and add some oil. Once warm, add a small amount of the egg mixture. Once the egg has cooked slightly so that the top is still slightly uncooked, push it over to the side of your pan.
Add a little more oil to the pan using some kitchen roll moist into some oil and add another small amount of the egg mix to your pan. Again, wait for this to cook a little, but before it sets on top. You can then begin to roll the first bit of egg over the mix you just put in the pan until you have a small roll of egg.
Continue adding a small amount of egg while oiling the pan each time in between. As you add more egg and roll it up each time, your egg roll will start getting larger and easier to add new layers. Keep adding the egg in new layers until you have used half of it up, then repeat with the other half.
Once finished, remove it from the pan and let it sit for 5-10 minutes before cutting into 2-3 cm slices. Serve with some mashed asparagus at the bottom and the balsamic vinegar on top.