In this class, you can learn by actually using the tools while understanding the "principles" behind them.
Our staff will deliver a report on the experience.
The theme of the 6th session held on April 11th (Saturday) was "Bento and Tamagoyaki Pan." We made tamagoyaki using a copper tamagoyaki pan and packed it into a bento. The main tool for this session was the "Brass Handle Tamagoyaki Pan, Kansai Type 10.5cm." This copper tamagoyaki pan has excellent thermal conductivity and cooks fluffy tamagoyaki. Its compact size makes it perfect for cooking side dishes as well. It is a convenient tool for bento making.
Demonstration by Higuchi
"Making tamagoyaki is a bit like riding a bicycle. It's difficult at first, but once you get used to it, you can do it without thinking," he said.
This time, we will make dashi-maki tamago. Adding potato starch makes it harder for the moisture from the dashi to escape, making it easier to roll. When mixing the eggs, use chopsticks to cut through the mixture in the bowl, ensuring not to whisk too much while thoroughly mixing the egg whites and yolks. If not mixed well, it can easily fall apart, but over-mixing will lose the fluffiness of the egg whites. The guideline is "when you can no longer see clumps of egg whites and the mixture is thick enough to hold with chopsticks." The perfect balance is key. When adding the egg mixture to the heated tamagoyaki pan, use cooking chopsticks to touch the mixture to check the temperature. When you hear a "sizzle," it's at the right temperature. If the temperature is too low, the eggs may stick together or not rise properly. Once the egg mixture is poured in, poke the holes with chopsticks while cooking. A medium heat is recommended. Adjust the heat not by turning the knob but by lifting the pan on and off the flame.
Once the egg mixture has set, remove it from the heat and start rolling. When rolling, flip the tamagoyaki pan from bottom to top to fold the eggs. Just place the chopsticks gently and imagine folding it towards you. If you use chopsticks to flip, it can easily fall apart, so if you're not used to it, a spatula is also fine. After rolling the eggs to the back, pour more egg mixture into the empty space and repeat the rolling process.
"Even if you make a mistake along the way, as long as the last roll is beautiful, it's fine!" says Higuchi. Once finished, use the corner of the tamagoyaki pan to shape it and flip it onto a wooden lid to complete.
Tips for Packing Bento
<Bento Basics>
- Pack after cooling
- Ratio of rice 2: main dish 1: side dish 1
Start by packing the rice, then add the pre-shaped side dishes like tamagoyaki. Bring smaller side dishes to the front.
- Avoid leaving gaps
Bento packed by Higuchi
"Balance is key when making bento," says Higuchi. "Japanese cuisine expresses flavor through the depth of soy sauce, like a watercolor painting. In bento, it's important to vary the flavor based on the richness of the soy sauce." Not only flavor, but the balance of protein, vegetables, and moisture content is also crucial. Since you can't include moist items in bento, adding ingredients like eggplant that provide juiciness helps maintain balance.
According to Higuchi, "The key to mastering bento is to minimize the number of steps." By having plenty of make-ahead items that last, or leftovers from the previous night's dinner, you can reduce the morning hassle, which is the secret to sustainability.
The enamel container used as a bento box this time is the "Noda Enamel Rectangle Shallow Type S." This enamel is excellent not only as a storage container but also as a bento box or tray. Having one can be very versatile, so it's highly recommended.
Participants also practiced
Higuchi also moved around to give advice to everyone at each table.
Those who finished cooking became teachers, sharing tips with each other, and applause erupted when someone successfully cooked, showing that all participants were enjoying the process of making tamagoyaki together.
Fluffy tamagoyaki brought great excitement
Once the tamagoyaki was cooked, we packed the bento and got ready to eat.
Carefully packing colorful side dishes without gaps
A bento box filled with spring
The copper tamagoyaki pan can seem like a high hurdle. Those who were curious but unsure if they could handle it likely felt more familiar with the copper tamagoyaki pan after learning the tips through experience. One participant even said, "Joining the cooking class makes using tools fun." I hope the time spent in the class served as an opportunity to appreciate the charm of the tools.
The next theme will be "Iron Frying Pan and Ginger Pork." Because it's simple, the outcome can greatly change depending on the cooking method. It seems like it will be a session full of points that can be applied to daily cooking.
