Kat Kinsman shows Justin a breakfast recipe that is Mad Genius. This Baked Tamagoyaki is from the Extra Crispy book 'Breakfast: The Most Important Book About the Best Meal of the Day.'
My friend Kat Kinsman is here, and she is teaching me a mad genius tip for making Japanese tamagoyaki at home. [MUSIC] So tamagoyaki. It is a classic Japanese dish. It is. But it is very difficult to make and often requires a special pan. Yes, the makiyakinabe. It is a flat shallow pan. And who has room in their apartment for that? Plus you were telling me a story about how it could take up to a decade to master this. Yes, if you've seen the movie Jiro Dreams of Sushi, the apprentice there Has to work at the restaurant for an entire decade before he can even start to learn how to do this. But, Kat Kinsman and the extra crispy book, Breakfast. There's lots of mad genius tips in this book. But one of them includes a really brilliant idea for making this at home in the oven. I'm gonna caviate here, this is not the authentic thing. [LAUGH] This is an homage. Tamagoyaki, it's those really beautiful rolled omelets that you see oftentimes at sushi restaurants. So I'm guessing there are eggs involved. We're gonna go with a full dozen. Okay, so- You wanna get cracking? Yeah, let's get cracking, boom. Boom. So what comes next? Okay, so we have some fantastic ingredients here. We've got sweet creamer which brings some fantastic body and creaminess. And also no dairy, which is great for people like me with broken stomachs. What is this beautiful, very fragrant Mm, dashi. [INAUDIBLE], dashi. Some lovely dashi which we were joking before was like fish tea. What do we have here? This is mirin, it brings a really subtle sweetness, a little bit of umami in there, just a really traditional througought a lot of cooking. And if for some reason you don't happen to have mirin, you could put sherry in and it would be just fine. Another Mad Gena substitute And then we have- White soy. Put that right in. Beautiful. And then, I don't know if this is traditional or not. I'm guessing probably not. So this is just light brown sugar. So we add three tablespoons of light brown sugar. And again, don't be too fussy about this. If you wanted to do white sugar, I'm sure that would be just fine too. And I think we get, this is the fun part. Yes. Besides eating, because we get to use an You don't want to aerate it too much. You want to blend it pretty thoroughly, but not to get to many bubbles in it. Those are going to show up in the finished product. And if you want to make it go faster you turn the knob. Mmm I'm happy with this speed. [LAUGH] [LAUGH] So this will emolsifiy it just a little bit. Get some of that good creaminess in there. And frankly I! Woah! [LAUGH] I have a trick, for when I'm doing things like this, sometimes what I do is I lift it up to kind of check to see if there are any egg yolks on the bottom. So let's look together. Looks good to me. It's like you're an actual genius, Justin. [LAUGH] I'm a mad genius. I lined this for Kat earlier, and it is a nine by nine inch Each baking pan, that I have lined with parchment. It took a long time to get these corners in. We are going to pop this in the refrigerator for 12 hours or over night. But guess what? I did it for you already. You given, you given you give Justin,>> And look at that you can see if you get a close look at that. You see how all those bubbles that we incorporate in are gone. So it does still need just a little bit of reincorporation. Notice I'm not like whip, whip, whipping, just in case anything separated a little bit. And there we go. So I will hold the strainer for you. Okay. Deep breath. You could do this a hand-held strainer. If a tea strainer is what you have, that is fine. You probably could even do cheesecloth. And I like how nice and gradually you poured that. All right, we're gonna pop this in a Correct me if I'm wrong, a 300 degree oven. But only for a while. Only for 10 minutes. And then we're gonna drop it down to 200 degrees and it's gonna go for about an 1 hour and 15 minutes. You wanna get the door and I'll carry it. Yes. Cuz I'm gonna be very gentle. Gentle, the baby is sleeping. Gentle. We got a sleeping custard here. All right, 10 minutes then we're gonna drop it down 200 degrees. And cook it for another hour and fifteen minutes. So, we'll see you right back here. Here we are! And we have this beautiful Tamagoyaki that has been cooling. Can I do the honors? Please do. I'm a little nervous. We'll slide it right out. Like a gorgeous sea creature right now. It's so beautiful. Should we cut into this? Yes. I like to cut. In half first. I'm with you. And then I like to cut my halves in half, so that I get really even. Yeah, I like precision. It cut so smooth. Like a surgeon, and one of the gorgeous things about this too, is that the slices will keep if you can wrap them individually in plastic wrap, and have them for later. So, you can make can make great little lunches all I think that's the perfect size. I can also go like this. Not so much, like half a brownie. Right? That's all it takes sometimes. [LAUGH] And I'm gonna use my little offset spatula just because I like to. And I'm gonna give you a beautiful little. Thank you so much. Some [UNKNOWN] Look at that, so good. That's gonna be so delicious. Should we cheers? Yeah, Cheers! This is so good. It's like, super light, it's super creamy but it has a ton of flavor. I would eat this all the time. I think it's definitely a good breakfast food. Mm-hm. And I am a breakfast, so. You are are a breakfast journalist, and you worked on a breakfast bar. Yes. With extra crispy. With extra crispy. Okay, Cat. Yes. I am declaring this officially. A mad genius recipe. Thank you, thank you. [LAUGH] I'm so excited for this honor. [LAUGH] Let's dig in. Let's dig in. [MUSIC]