Tamagoyaki (Japanese Omelet)

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READY IN: 8mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
  • 3
    large eggs
  • 1
    tablespoon vegetable oil
  • 3
    tablespoons dashi (optional)
  • 1 12
    teaspoons sugar
  • 1
    teaspoon soy sauce
  • 1
    teaspoon mirin
  • 1
    pinch salt
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DIRECTIONS

  • Heat a small frying pan over medium heat. Using a paper towel, wipe a little bit of the oil over the pan; reserve the rest of the oil.
  • Gently whisk the eggs in a bowl. It's best to "cut" the eggs with chopsticks in zig-zag motion and do not over mix it.
  • Add the dashi, sugar, soy sauce, mirin and salt. Mix gently.
  • Pour the mixture into a measuring cup with spout and handle (so that it'll be easier to pour into the frying pan).
  • Pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan.
  • Poke the air bubbles to release the air. After the bottom of the egg has set but still soft on top, start rolling into a log shape from one side to the other.
  • Move the rolled omelette to the side where you started to roll, and apply more oil to the pan with a paper towel, even under the omelette.
  • Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.
  • Continue this process until all the egg mixture has been used up.
  • Remove from the pan and place the omelette on a bamboo mat and wrap it up. Shape the egg when it is still hot. Let it stand for 5 minutes.
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