Tamagoyaki (Rolled Egg Omelet)
This traditional Japanese egg dish is often found on menus at sushi restaurants, and is popular for its many delicate layers rolled into a fluffy omelet. The addition of a little sugar gives this dish a slightly sweet taste, but can be omitted if you prefer.
Serves: 1Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 2 large eggs
- 1 Tbsp. water
- 1 tsp. soy sauce
- ½ tsp. mirin
- ½ tsp. sugar
- In a small bowl, combine egg, water, soy sauce, mirin, and sugar. Using chopsticks, gently beat eggs in a figure eight pattern until just combined.
- Heat pan over medium heat and lightly spray with non-stick cooking spray. Once pan is hot, pour a thin layer of egg mixture, about ¼ of the egg mixture, into the pan and swirl to create a thin, even coating. Once the egg is set on the bottom, but still soft on top, use chopsticks to gently roll the egg into one side of the pan.
- Lightly spray pan with non-stick cooking spray again and pour in the next addition of egg, lifting the previously cooked egg so some of the additional egg mixture can get underneath it. Once eggs are set at the bottom but soft on top, roll eggs so the new egg wraps around the previously cooked egg. Repeat this process with the remaining egg in two more additions.
- Once all egg is added and rolled, cook the tamagoyaki for 15 seconds on all 4 sides to gently brown the outside, then transfer the egg to a plate and slice into ½" thick slices. Serve immediately.