Chef Jake Rand Prepping

During the Napa Truffle Festival Marketplace in 2015 and 2016, Chef Jake Rand as the executive chef for Eiko’s Modern Japanese Cuisine, created two exciting Japanese truffle dishes, which he also demonstrated from the open kitchen at Eiko’s Oxbow Public Market location for a captivated audience. The recipe he’s sharing is for Tamagoyaki with Black Truffles. Don’t let the name scare you, tamagoyaki is essentially an omelet made by rolling together several layers of cooked egg, which is simply one of the best ways to enjoy truffles.

Chef Jake’s recipe calls for placing the whole, uncracked raw eggs in an airtight container and refrigerating for 24-48 hours. This infuses the eggs with the aroma of black truffle through the shell, resulting in a “wonderfully aromatic and delicious, slightly sweet Japanese omelette.” In a word: delicious!

Chef Jake Rand brings over 15 years of experience with progressive Japanese cuisine to the Napa Valley.  After apprenticing for over seven years at the world-renowned Sushi Den restaurant in Denver, CO, he struck out on his own to bring Japanese cuisine to such notable hotels and restaurants as the Ritz-Carlton in Denver and Eiko’s Modern Japanese in Downtown Napa.

Tamagoyaki with Black Truffles Recipe

After five years of success at the helm of Eiko’s, Chef Jake is excited to be teaming up with owners Douglas Keane and Sang Yoon to bring a modern California interpretation of yakitori cuisine to Napa at Two Birds/One Stone, opening in June 2016 in the historic Freemark Abbey Winery building in St. Helena, serving a wide variety of poultry-forward dishes accompanied by farm fresh local vegetables and composed plates.

Tamagoyaki with Black Truffles Recipe