Slovene chef Jorg Zupan rolls and slices Japanese-style tamagoyaki omelettes
Learn to cook Japanese-style omelettes known as tamagoyakiwith chef Jorg Zupan, the youngest chef from Slovenia to earn a Michelin star for his restaurant, Atelje in Ljubljana.
The beauty of cooking with eggs is that they're the perfect canvas for other ingredients. That's why chef Jorg Zupan's tamagoyakiis a recipe to memorise: with simple ingredients and a technique cooks can pick up fast, the results will impress anyone.
|Download recipe: Priceless Cookbook - Chef Jorg Zupan's Tamagoyaki Omelette|
You might be wondering what inspired the youngest Slovene chef to earn a Michelin star (for his Ljubljana restaurant, Atelje) to showcase Japanese-style omelettes. Aside from being fun to make, tamagoyaki is something each Japanese family does differently. There's really no right or wrong way to make this dish; you can mix in and top it with anything that suits your taste.
Zupan picked up the recipe along his journey through top kitchens in Sydney, London, and Oslo. When he returned to Ljubljana and opened Atelje, he put his own savoury versions on his ever-evolving menus. To start, he whisks eggs with mirin (sweet Japanese rice wine), soy sauce, and salt. Then, he cooks the mixture in a special square nonstick pan called a makiyakinabe and shapes it into thin, rolled logs with chopsticks. No makiyakinabe? No problem—Zupan emphasises that any nonstick pan will work. If folding an omelette with chopsticks sounds daunting, a spatula can substitute for forming tamagoyaki into its traditional shape.
Zupan cuts the finished omelettes into strips and tops them with porcini purée, egg yolk confit, lacto-fermented koji sauce with truffle butter, and freshly grated truffles, in true fine-dining fashion. If you're out of truffles, feel free to serve it like Zupan does for his favourite taste-tester, his two-year-old son, and top your tamagoyaki with ham and melted cheese. Any way you slice it, tamagoyaki is a timeless recipe you can personalise to your taste—so do as Zupan does and be fearless when it comes to flavour.
SERVING SIZE: 2
- 4 large eggs
- 1tsp soy sauce
- 1tbsp Mirin
- 1/4tsp salt
- 1tbsp vegetable oil
1. Whisk the eggs, using your chopsticks or a fork. Mix them with soy sauce, mirin and salt.
2. If you have a square pan, now is the time to use it! Heat it over medium heat then spread some oil over its whole surface.
3. Add a thin layer of about a quarter of the egg mixture to the bottom of the pan .Add chives or some herbs of your choosing. An omelette should be pale, as too much colour is a sign of an overcooked egg. If the eggs are overcooked, you won’t be able to taste other ingredients.
4. When the bottom is set, but the top is still a bit runny, start rolling it to one side of the pan like a crepe. You can use your chopstick, or, as Jorg recommends, a spatula.
5. Repeat the procedure. Coat the surface of the pan again, add a new quarter of the mixture. Using your spatula, lift the egg roll up so the mixture can spread under and merge. Add chives. When it starts to set, roll it again as described. Repeat this process until you run out of the egg mixture.
6. Press your omelette against the edges of the pan, making sure you get a proper shape of a tamagoyaki omelette.
7. Cut the omelette into slices on your cutting board.
8. Once you have your tamagoyaki prepared, start plating. Jorg opted for some porcini purée, egg yolk confit, lacto-fermented koji sauce with truffle butter and some freshly grated truffles.