Tamagoyaki is apparently a simple Japanese dish; in China we just call it “yuzishao” — basically scrambled eggs. Except Chinese cooking is crude: crack them in the pan, stir, plate. The Japanese are fussier, so they insist on cooking the egg into a block and rolling it up…

Cooked again — last week was spent at a wedding in Luoyang, after all. This time the results were salted egg braised tofu & salt-and-pepper shiitake, recipes from Xiachufang.

Last week was my first time making these. Sticking to my plan of doing it at least 5 times, this week was round two… Plating looks a bit better than last week:

I used to cook, back when I was still in school. All things considered, it’s been years since I last cooked anything, and even back then I didn’t do it all that often — so starting again now is basically starting from zero. Anyway, I’ve decided to stop being a useless lump and pick the cooking skill back up. The rough plan is to nail a few basic dishes first, then go after the harder stuff. If the everyday stuff works out, I’ll try desserts.

Lately I’ve been meaning to level up my cooking……so I took today off and figured I’d give it a shot. There wasn’t much left in the house, so I started with the easy stuff. The tomato and egg stir-fry came out all broken up—my bad, I dumped the seasoning in too early. Should’ve waited until the eggs had pretty much set before going on.