Tamagoyaki

A delicately sweet and savory Japanese rolled omelette with beautiful layered spirals. This classic breakfast and bento box staple showcases the elegant simplicity of Japanese home cooking.

Ingredients

• 6 large eggs
• 2 tbsp dashi stock (or water with a pinch of dashi granules)
• 1 tbsp mirin
• 1 tsp sugar
• ½ tsp soy sauce
• ¼ tsp salt
• 1 tsp vegetable oil

Method

1. Beat the eggs in a bowl, then strain through a fine-mesh sieve for a silky texture. Stir in dashi, mirin, sugar, soy sauce, and salt until well combined.
2. Heat a tamagoyaki pan (or small non-stick skillet) over medium-low heat. Lightly oil with a paper towel dipped in vegetable oil.
3. Pour a thin layer of egg mixture (about 1/4 of the total) into the pan, tilting to spread evenly. When the surface is almost set but still slightly wet, use chopsticks or a spatula to roll the egg from one end to the other.
4. Push the rolled egg back to the starting end. Oil the pan again lightly, pour another thin layer of egg, lifting the roll to let egg flow underneath. When almost set, roll again incorporating the first roll. Repeat with remaining egg.
5. Transfer the finished roll to a bamboo sushi mat or paper towel. Shape gently into a rectangular log and let it rest for 2 minutes before slicing into 1-inch pieces.

Chef's note: A rectangular tamagoyaki pan makes this much easier, but a small round non-stick skillet works too. For a savory version, omit the sugar and increase the soy sauce to 1 tsp.

Nutrition per serving

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