Tamagoyaki is a classic Japanese dish that is made by rolling together thin layers of seasoned eggs into a small omelet. It’s a versatile dish that can be eaten for breakfast, lunch, or as a side dish. Here’s a recipe you can try at home:
Ingredients:
- 4 large eggs
- 1 tbsp soy sauce
- 1 tbsp mirin (Japanese sweet rice wine)
- 1 tbsp sugar
- 1 tbsp vegetable oil
Instructions:
- In a medium bowl, whisk together the eggs, soy sauce, mirin, and sugar until well combined.
- Heat a rectangular tamagoyaki pan or a small non-stick frying pan over medium-low heat. Add the vegetable oil and swirl the pan to coat the bottom.
- Pour a thin layer of the egg mixture into the pan, tilting it to spread the egg evenly. Cook for about 1 minute until the bottom is set but the top is still slightly runny.
- Use a spatula to fold the egg over itself from one end to the other, creating a thin roll.
- Move the roll to the end of the pan opposite from where you started, and pour another thin layer of egg mixture into the pan, tilting the pan to spread it evenly over the surface of the pan and the rolled egg.
- Once the new layer is partially cooked, roll it up over the first roll in the pan, then slide the roll back to the end of the pan opposite from where you started.
- Repeat steps 5 and 6 until all the egg mixture has been used and you have a firm roll of cooked egg.
- Remove the tamagoyaki from the pan and let it cool on a cutting board for a few minutes.
- Cut the tamagoyaki into small slices and serve.
Tamagoyaki is a delicious and healthy dish that can be enjoyed hot or cold, and it can be served as a side dish or as a main dish. It’s a simple dish that is easy to make, but the rolling technique requires some practice. Once you get the hang of it, you can experiment with different seasonings and fillings to create your own unique tamagoyaki.
