Ready to learn how to make tamagoyaki like Masaharu Morimoto? This follow-up to his 2007 best-seller The New Art of Japanese Cooking is packed with essential wisdom on rice cookery, the science of furikake, the importance of bonito and the dexterity-heavy art of the sweet rolled omelet. If there’s a classic Japanese home-cooking technique you’ve been wanting to learn, whether it’s perfect tempura, flawlessly folded shumai or a simple bowl of noodles, this is the book to buy. 

Often called a Japanese omelet, this slightly sweet, custardy marvel might confuse anyone expecting the savory, fluffy, herb-flecked Western version. Yet one bite will turn you into a devotee. The magic is in the method, which creates many layers of eggy goodness. Most cooks use a kotobuki tamagoyaki, a special pan made for this dish, which you can have shipped to your door for just $20.

Great warm for dinner or cold in a bento box the next day, tamagoyaki is one example of Japanese home cooking that takes a little time and practice to get right. But even your first attempt will impress your friends, and you’ll get better and better each time you cook it.

Reprinted with permission from Mastering the Art of Japanese Home Cooking