Sometime back, I can’t remember exactly when, I was told that the art of making tamagoyaki is the true litmus test to the “greatness” of a sushi chef. There are many things which a good sushi chef needs to master, i.e. his fish handling skills, his knife work, his sushi rice clasping technique, down to the proper way of toasting nori sheets… but a truly great sushi chef has to know his tamagoyaki well too! Well, I didn’t really buy it then. I mean… “how difficult could making tamagoyaki be?” I told myself. It was not until I attempted to make tamagoyaki on my own did I realise that yes indeed… not the easiest thing to do for sure. To make something which “looks like” tamagoyaki is manageable but to get all the ticks in texture, taste, colour, level of moisture, presentation etc… definitely requires quite a bit of dexterity. So this post is basically a little documentation of my experiments with the famed Japanese egg omelette (that is “omelet” for you guys in the US). I’ve not perfected it yet… no where near yet in fact.
My first walk-in dining experience for Japanese food was probably about 15 years ago. I was in national service then and there is “food court” located a stone’s throw away from my army camp. During the days when I had to stay up late in camp, my colleagues and I would drop by the food court for dinner. There was a small Japanese food deli within the food court and it was there, that I had my first donburi. Katsudon, oyakodon and gyudon are the usual culprits, and occasionally unadon when I was in the mood for something better. It was a time when sushi on conveyor belts had just landed in Singapore and the concept of Japanese food then was very new to most of us. The slurry-like half-cooked egg that robed the donburis, the melange of both sweet and savory flavours in teriyaki sauce were all very alien to me. And then I encountered agedashi tofu. Tofu we eat a lot since young but to have it deep fried and then drenched with a broth, the textures were pretty interesting to start with!