Tamagoyaki

Cuisines

Best for

Recipe

Ingredients

4	large eggs
2 tablespoons	dashi stock
1 tablespoon	soy sauce
1 tablespoon	mirin
1 teaspoon	sugar
—	vegetable oil for cooking

Instructions

1. 1 In a bowl, beat the eggs gently to combine the whites and yolks without creating too many bubbles.
2. 2 Add the dashi stock, soy sauce, mirin, and sugar to the beaten eggs and mix well until the sugar is dissolved.
3. 3 Heat a rectangular tamagoyaki pan over medium heat and lightly oil it using a paper towel.
4. 4 Pour a thin layer of the egg mixture into the pan, just enough to cover the bottom.
5. 5 As the egg begins to set but is still slightly runny on top, roll it from one end to the other using chopsticks or a spatula.
6. 6 Move the rolled egg to one side of the pan, re-oil the pan lightly, and pour another thin layer of egg mixture.
7. 7 Lift the rolled egg so the new layer flows underneath it. Once the new layer is set, roll the egg again from one end to the other.
8. 8 Repeat the process until all the egg mixture is used, forming a layered roll.
9. 9 Remove the tamagoyaki from the pan and let it cool slightly before slicing it into pieces.