Tamagoyaki Rolled Omelette
Seasoned egg cooked in thin layers and rolled onto itself into a striped, faintly sweet log. Sliced crosswise, it works for breakfast or a lunchbox.
- 1
Beat the eggs in a bowl with the water, sugar, mirin, soy sauce, and salt until the yolks and whites are fully combined but not foamy. Pour through a fine sieve for an even texture.
- 2
Set a rectangular tamagoyaki pan, or a small nonstick skillet, over medium-low heat. Fold a paper towel, dip it in the oil, wipe the pan with it, and keep it beside the stove.
- 3
Pour in about a fifth of the egg and tilt the pan to cover the base in a thin layer. Pop any large bubbles with chopsticks.
- 4
When the surface is just set and no longer wet, roll the sheet toward you into a compact log at the near edge of the pan.
- 5
Wipe the empty part of the pan with the oiled towel, pour in another thin layer, and lift the log so the raw egg runs underneath. When set, roll it back up around the log.
- 6
Repeat until the egg is used, keeping the heat moderate so the layers stay pale. The finished roll should be firm and cooked through.
- 7
Slide the log onto a bamboo mat or paper towel, press gently into a neat rectangle, and let it sit 2 minutes before slicing crosswise into thick pieces.
Ingredients
- 4 large eggs
- 3 tablespoons water
- 1 tablespoon sugar
- 1 tablespoon mirin
- 2 teaspoons soy sauce
- 1/4 teaspoon salt
- 2 teaspoons vegetable oil
Instructions
- 1
Beat the eggs in a bowl with the water, sugar, mirin, soy sauce, and salt until the yolks and whites are fully combined but not foamy. Pour through a fine sieve for an even texture.
- 2
Set a rectangular tamagoyaki pan, or a small nonstick skillet, over medium-low heat. Fold a paper towel, dip it in the oil, wipe the pan with it, and keep it beside the stove.
- 3
Pour in about a fifth of the egg and tilt the pan to cover the base in a thin layer. Pop any large bubbles with chopsticks.
- 4
When the surface is just set and no longer wet, roll the sheet toward you into a compact log at the near edge of the pan.
- 5
Wipe the empty part of the pan with the oiled towel, pour in another thin layer, and lift the log so the raw egg runs underneath. When set, roll it back up around the log.
- 6
Repeat until the egg is used, keeping the heat moderate so the layers stay pale. The finished roll should be firm and cooked through.
- 7
Slide the log onto a bamboo mat or paper towel, press gently into a neat rectangle, and let it sit 2 minutes before slicing crosswise into thick pieces.