Tamagoyaki Rolled Egg Omelet

Ingredients

Instructions

1. 1

   In a large bowl, crack the eggs and whisk them until fully combined but not frothy.

2. 2

   Add the soy sauce, mirin, and dashi stock to the eggs. Whisk gently to combine the ingredients.

3. 3

   Heat a tamagoyaki pan or a non-stick frying pan over medium heat and lightly coat with neutral oil. Use a paper towel to spread the oil evenly.

4. 4

   Pour a ladleful of the egg mixture into the pan, swirling to cover the surface thinly. Allow the egg to cook until the edges are set but the top is still slightly runny.

5. 5

   Using chopsticks or a spatula, carefully roll the egg from one side to the other. Push the rolled omelet to one side of the pan.

6. 6

   Add another ladleful of the egg mixture into the empty side of the pan, lifting the rolled omelet slightly to let the egg flow underneath.

7. 7

   Once the new layer is set at the edges, roll the existing omelet over the new layer. Repeat this process until all the egg mixture is used, forming a multi-layered roll.

8. 8

   Once cooked, carefully transfer the rolled omelet to a cutting board and let it cool slightly. Slice into sections and serve warm or at room temperature.

Nutrition per serving

Notes

• •For best results, use a non-stick pan designed for tamagoyaki, which has raised edges to help in rolling.