Tamagoyaki (Japanese Omelette)
Tamagoyaki isn't quite an omelette, but there really isn't a good way in English to describe it. "Egg roll" might be better but is equally mystifying. Whatever it is, tamagoyaki is a multi-purpose, slightly sweet egg mass that is great for use in bento boxes or in sushi rolls or as nigiri, among other things. A good tamagoyaki is a uniform mass of layered, slightly sweet and flavorful egg. This is best achieved through a tamagoyaki pan, which is a narrow, rectangular frying pan.
- 3 eggs
- 1 tsp mirin
- 1 tsp soy sauce
- 1 tbsp sugar
- 2 tbsp dashi
- vegetable oil for frying
- Mix the soy sauce, sugar and mirin in the dashi. Mix the eggs using a fork or chopsticks, then mix the rest of the ingredients in.
- If you have a tamagoyaki pan - great! Life just got a lot easier. Odds are, you don't, so find the best non-stick pan you have and add some vegetable oil. Bring to medium heat.
- Wipe the excess oil off using a paper towel and test the heat with a bit of egg. If it cooks fairly quickly, then you're good to go. The overall idea is to fry each layer, adding more of the egg to serve as a connecting layer to the next.
- Pour some of the egg (~ 1/4th) into the pan and cover the bottom. Pop any bubbles with your chopsticks. When the bottom has just cooked but there's still a small amount of raw egg liquid circulating on top, start folding/rolling the egg with a spatula or chopsticks. Push the egg to one end of the pan and let the pan reheat to the ideal temperature.
- Pour another batch of the egg liquid on the pan, being sure that the new layer touches the existing egg roll. Similarly wait until mostly cooked but not browned, and with raw egg floating around on top and start rolling the egg mass over the new layer. Repeat until all of the egg is gone.
- Let cool completely, then slice off the ends (since they won't be rectangular) and chop into small slices.
Serving Size: 2
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Preparation Time: 10 minutes