Is it a sweet or savory that brings you back to your childhood supper table? Who was there? What makes your memory extra special?
Japanese food and language were all I knew until age 5. Tokyo was my hometown until age 18. I still read, write and speak Japanese. Tamagoyaki, Japanese egg omelet, a childhood go-to also remains a favorite. Thanks to my nanny and surrogate mother, Kawaji-san. (I regret she wasn’t in my life longer.)
Generous Japanese friends have taught me their secrets to tamagoyaki making. I am grateful. So is my husband. But with Iron Chef Morimoto’s tamagoyaki-making technique – from his newest cookbook, Japanese Home Cooking – I’m super excited to report a replication of sushi restaurant style Japanese egg omelet.
Of course, tamagoyaki atop Japanese white sticky rice is scrumptious. But as summer weather approaches...
