Description
An omelette unlike any you’ve tried before. Tamagoyaki is a dish of history, skill and distinctive flavor!
With roots going back to the 17th century, it’s made of thin layers of egg rolled carefully and with craft.
From family breakfasts and children’s lunchboxes to the plates of sushi chefs, Tamagoyaki is a symbol of simplicity, love and mastery.
Ingredients (serves 2–3)
- 4 eggs
- 2 tbsp dashi (or water)
- 1 tbsp mirin
- 1 tsp sugar
- Pinch of salt
- Oil for the pan
Instructions:
- In a bowl, lightly beat the eggs with the dashi (or water), mirin, sugar and salt until combined.
- Heat a small non-stick or rectangular tamagoyaki pan over medium heat and brush lightly with oil.
- Pour in a thin layer of the egg mixture and let it cook until just set but still soft. Roll it gently to one side.
- Oil the pan again, pour another thin layer of egg, let it set and roll again, incorporating the first roll.
- Repeat until all the mixture is used.
- Remove the roll, let it cool slightly and cut into pieces. Serve warm or at room temperature.
Enjoy!