Tamagoyaki is a Japanese rolled omelette. It is often made to pack bentos and to top sushi. There are lots of different types of tamagoyaki you can make, but I like the sweet one the most. It’s nice to have a square Tamago Pan to make tamagoyaki, but not necessary. Also, if it’s too hard to use chopsticks, use a rubber spatula to roll the egg. Make sure the heat is kept around medium to medium-low for best results.
1 1/2 tablespoon sugar
1/2 teaspoon mirin
1 teaspoon soy sauce
dash of salt
Makes 2 servings
Step 1: Lightly beat the eggs and lift the whites up several times (don’t overbeat). Add sugar, mirin, soy sauce, and a little bit of salt to the eggs and mix well. Strain through a sieve or strainer to make the egg mixture smooth.
Step 2: Heat a pan and coat with oil. If using square pan, make sure you oil the corners and sides with a well oiled paper towel. Reduce to medium-low heat.
Step 3: Spread 1/4 of the egg mixture around the pan. When halfway cooked, use a rubber spatula or chopsticks to roll the egg into 3 to 4 layers. Slide the rolled egg towards the back of the pan and oil the rest of the pan with the oiled paper towel. Pour in another 1/4 of the egg mixture around and under the rolled egg. When halfway cooked, fold the egg over about 3 times. Repeat this step until all the egg mixture is gone and the roll is bigger.
Step 4: Use a bamboo mat to shape the rolled egg while it’s still hot. After shaping, let the egg cool down. Any undercooked layer will cook through during this point. If you don’t want to shape the egg, you can skip this step and go straight to cooling down the egg.
Step 5: When cool, cut into half inch thick pieces and serve or pack into bento boxes.
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