Tamagoyaki

Tamagoyaki is a traditional Japanese rolled omelette, cherished for its sweet and savory flavors. Crafted by layering thin sheets of seasoned egg in a rectangular pan, this dish demands finesse but delivers a delightful result. Mastering the rolling technique is crucial to achieving the desired soft and fluffy texture. Often enjoyed as a breakfast staple or side dish, Tamagoyaki’s versatility makes it a popular choice for various meals.

Ingredients

• 4 large eggs
• 1/4 cup dashi stock
• 1 tbsp sugar
• 1 tsp soy sauce
• 1 tsp mirin
• 1 tbsp vegetable oil

Instructions

1. In a bowl, whisk together eggs, dashi stock, sugar, soy sauce, and mirin until well blended.
2. Heat a rectangular pan over medium heat, then brush with a thin layer of vegetable oil.
3. Pour just enough of the egg mixture into the pan to cover the bottom thinly, tilting to spread the mixture evenly.
4. Once the egg is nearly set but still slightly soft on top, use a spatula to carefully roll it from one side of the pan to the other.
5. Brush the pan with oil again, then gently lift the rolled egg to one side and pour another thin layer of egg mixture into the pan, ensuring it connects with the previous roll.
6. Let the new layer of egg cook until almost set, then roll it towards you, encasing the previous roll inside.
7. Repeat the oiling, pouring, setting, and rolling steps with the remaining egg mixture until all is used up.
8. Remove the rolled omelette from the pan, allow it to cool slightly on a cutting board, then slice into pieces and serve.

Keywords: Egg, Rolled, Savory, Sweet, Breakfast

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