Tamagoyaki (pan fried rolled egg)

Method6 steps

1. 1

   Step 1: Mix eggs (4), salt (1/4 tsp), soy sauce (1/4 tsp) and Mirin (1 Tbsp) in a bowl.

   Uses 4 eggs · 1/4 tsp salt · 1/4 tsp soy sauce · 1 Tbsp Mirin (or 1/4 tsp sugar)

2. 2

   Step 2: Heat a pan at medium high temperature and add oil (1 tsp). (A rectangular Tamagoyaki pan is best, but a round pan can work as well.)

   Uses 1 tsp oil

3. 3

   Step 3: Pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan. After the thin egg has set a little, gently roll into a log. Start to roll when the bottom of the egg has set and there is still liquid on top. If you let the egg cook too much, it will not stick as you roll the log. Now you have a log at one end of the pan. Pour some more egg mixture to again cover the bottom of the pan, with the roll of egg at the end. After the new layer has set, roll the log back onto the the cooked thin egg and roll to the other end of the pan.

   Uses Some of the prepared egg mixture for initial layers · Oiled hot tamagoyaki pan

4. 4

   Step 4: Continue adding thin egg layers and rolling back and forth until the prepared mixture is used up. Keep cooking gently if needed until the finished roll is set before removing it.

   Uses Partly rolled omelet · Remaining prepared egg mixture

5. 5

   Step 5: Remove from the pan and cool for 3-4 minutes.

   Cool egg roll · 4 minUses Finished cooked tamagoyaki roll

6. 6

   Step 6: Slice the ends of the log off and then slice the log into 1/2" pieces. You should see a nice spiral pattern in the cross section of the egg.

   Uses Cooled tamagoyaki roll