Tamagoyaki (Japanese Rolled Omelette)
A lightly seasoned Japanese omelette, great for breakfast or to have in a lunchbox.
Ingredients
- 3 Eggs (Medium)
- 1 tsp Mirin
- 1 tsp White Sugar
- 1/2 tsp Soy Sauce
- 1/2 tsp Water
- 2 pinches Dashi
- 1 pinch Shichimi
Instructions
- Add 3 eggs, 1 teaspoon of Mirin and White Sugar, 1/2 teaspoon of soy sauce and water and 2 pinches of dashi into a jug. Whisk until fully combined.
- You will want to make sure the pan is well oiled. You can do this using a brush or a piece of kitchen paper coated in oil.
- Heat your pan, enough so that when the egg mixture hits it it will gently sizzle.
- Pour in a thin layer of egg mixture and wait until it is about 80% of the way cooked through.
- Starting at the end furthest end from you, start flipping the layer of egg in approx 1.5 inch increments. Keep doing this until you get to the opposite end of the pan.
- Push the rolled egg back to the side furthest away from you. Re-oil if required.
- When you pour in the next layer, you will want to slightly lift up the roll you have already created and make sure some of the egg mixture gets underneath it. This will help bind the layers and make that seamless spiral shape.
- Repeat steps 3-6 until you have run out of egg mixture.
- Transfer onto another plate and let cool for 5 minutes before slicing.
- Divide the Tamagoyaki into 8 evenly sized pieces.
- If you like a bit of spice, sprinkle some shichimi on. Serve and enjoy!