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Tamagoyaki

Sweet-savoury Japanese rolled omelette made in thin layers with dashi, soy and mirin.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting 5 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Japanese
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 4 eggs
  • 3 tbsp dashi
  • 1 tbsp sugar
  • 1 tsp soy sauce
  • 1 tsp mirin
  • 1 pinch salt
  • 1 tsp neutral oil

Method
 

  1. Whisk the eggs with the dashi, sugar, soy sauce, mirin and salt without making too much foam.
  2. Heat a lightly oiled tamagoyaki or small frying pan over medium-low heat.
  3. Pour in a thin layer of egg. When almost set, roll it towards one end of the pan.
  4. Oil the empty part of the pan, pour in another thin layer, lifting the roll so egg runs underneath.
  5. When set, roll the omelette back over the new layer. Repeat until the egg is used up.
  6. Shape in a bamboo mat or clean tea towel, rest for 5 minutes, then slice.

Notes

Keep the heat low. Tamagoyaki should be yellow all through, with little or no browning.