Sweet and Savory Tamagoyaki

• 4 large eggs
• 45ml water
• 15ml sugar
• 5ml soy sauce
• 5ml mirin
• salt (a pinch)
• 15ml neutral vegetable oil

Created with AI. Review the ingredients, quantities and steps before cooking.

1. Mark step 1 done
   1

   In a bowl, gently whisk the large eggs, water, sugar, soy sauce, mirin, and salt with chopsticks until just combined, avoiding creating too much foam.

2. Mark step 2 done
   2

   Heat a standard round non-stick frying pan over medium heat. Dip a folded paper towel into the neutral vegetable oil and lightly grease the entire surface of the pan.

3. Mark step 3 done
   3

   Pour about one-quarter of the large eggs 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.

4. Mark step 4 done
   4

   Using a spatula, fold the large eggs 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.

5. Mark step 5 done
   5

   Re-grease the empty space in the pan with the oiled paper towel. Pour in another quarter of the large eggs mixture, lifting the existing log slightly so the liquid flows underneath it. Once semi-set, roll it toward you again. Repeat until all the large eggs mixture is used, then cook the finished log for 1 min, turning it on each side, until it is firm and no liquid egg remains.

6. Mark step 6 done
   6

   Remove the finished omelette from the pan and let it rest on a cutting board for 1 min to set its shape, then slice it into bite-sized pieces.

7. Mark step 7 done
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   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.