Classic, Custardy, Just A Touch Sweet Tamagoyaki Recipe
Eggs are a versatile ingredient extraordinaire. They are a cooking powerhouse in sweet and savory dishes. After mastering French omelets, try Japan's version.
3 large eggs2 tablespoons dashi, or ¼ teaspoon instant dashi granules mixed with 2 tablespoons water2 teaspoons sugar½ teaspoon soy sauce1 teaspoon mirinPinch of salt1 tablespoon canola oil or other neutral-flavored oil
Ingredient
Direction
Bowl-beat eggs. Add dashi, soy, mirin, sugar, and salt. Ensure complete mixing. Heat a small pan medium-low.
1
Use a paper towel to evenly coat the pan with oil. Add enough egg mixture to cover the pan bottom.
2
Rotate pan to evenly distribute egg mixture. Pop bubbles, then roll the egg mixture into a cylinder from one end of the pan to the other.
3
Move the tamagoyaki to one side of the pan. Apply oil to the pan again using the oil-saturated paper towel.
4
Add enough egg mixture to cover the pan bottom. Lift the rolled, cooked egg to let the runny egg mixture flow underneath.
5
After waiting a few seconds for the new egg layer to cook, roll the cooked tamagoyaki from end to end.
6
Repeat steps 6–9, layering and rolling tamagoyaki until all egg mixture is gone.
7
After the last layer, gently press the tamagoyaki against the pan edges to seal it.
8
Still hot, roll the tamagoyaki in a bamboo sushi mat or aluminum foil and gently squeeze it into a cylindrical shape.