Sweet Rolled Omelette
Sweet Rolled Omelette / Tamagoyaki is made by whisking together eggs, sugar, soy sauce, mirin, and dashi. The mixture is then cooked in a tamagoyaki pan over low heat. Once the omelette has cooked through, it is rolled up and served!
Equipment
- 1 18cm Frying Pan
Ingredients
- 3 Large Eggs
- 1 tbsp Mirin
- 1/2 tbsp Sugar
- 3 tbsp Dashi Bonto Fish Soup Stock or( 3tbsp water and 1/4 powder bonito stock)
- 1 pinch Salt
Instructions
- Crack the eggs into a bowl and beat. If you use chopsticks keep them on the bottom and move them up down as you beat the eggs, this action can cut the egg white and mix it well. If you want your egg smoother you also can sieve it.
- Put 1 tbsp oil in a small bowl and cut a small piece of kitchen roll and put it in the oil let it to soak. Over a medium low heat add a little oil to the frying pan, using the kitchen roll. You can drop a little egg, if it turns white quickly is mean it is ready to add the egg.
- Add the egg (divide for 3-4 times) then turn heat down to low. Start by lightly scrambling the egg, then carefully start to roll it. Fold the omelette back by a third, then fold in half. Move to the back of the pan. (If you are not good with chopsticks then just a spatula).
- Once the first roll is done, oil the pan and add more egg. Lightly scramble, then roll the first omelette into the new egg, until all the egg is in the roll. Move to the back of the pan again.
- Repeat the above step until all the egg has been used up.
- Once the egg roll is complete, place it on a sushi rolling mat. Roll the egg using the mat, to get a the perfect shape. Once rolled, allow the omelette to rest for a minute or two.*If you do not have a sushi mat, don't worry. The mat is just used to create a more even shape.
- Slice away the ends, then slice into equal sized pieces.
- Serve on its own or as a side dish to a meal. Also try grating some Diakon, squeeze out excess water, then mix with a few drops of soy sauce. A perfect pairing.Enjoy :)
