Sweet and Savory Tamagoyaki
By Daily SimmerA classic Japanese rolled omelette adapted for a standard round frying pan. This quick, sweet and savory dish is made by rolling thin layers of seasoned egg. It is a staple for breakfast or bento boxes.
Ingredients
Contains Gluten, Eggs, and Soy
Directions
- Mark step 1 done
In a bowl, gently whisk the large eggs (4), water (45ml), sugar (15ml), soy sauce (5ml), mirin (5ml), and salt with chopsticks until just combined, avoiding creating too much foam.
- Mark step 2 done
Heat a standard round non-stick frying pan over medium heat. Dip a folded paper towel into the neutral vegetable oil (15ml) and lightly grease the entire surface of the pan.
- Mark step 3 done
Pour about one-quarter of the egg mixture into the pan, swirling to coat the bottom evenly. Cook until the bottom is set but the top is still slightly soft and wet.
- Mark step 4 done
Using a spatula, fold the egg (4) from the far side of the pan toward you, rolling it into a log. Push the rolled log back to the far side of the pan.
- Mark step 5 done
Re-grease the empty space in the pan with the oiled paper towel. Pour in another quarter of the egg mixture, lifting the existing log slightly so the liquid flows underneath it. Once semi-set, roll it toward you again. Repeat until all the egg (4) mixture is used, then cook the finished log for 1 minute, turning it on each side, until it is firm and no liquid egg remains.
- Mark step 6 done
Remove the finished omelette from the pan and let it rest on a cutting board for 1 minute to set its shape, then slice it into bite-sized pieces.
- Mark step 7 done
Serve immediately. If saving leftovers, cool them safely in a shallow container and refrigerate within 2 hours. They will keep for up to 2 days.
Created with AI. Review the ingredients, quantities and steps before cooking.
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