Tamagoyaki is Japanese rolled omelet and is popularly served for breakfast. Flavors of tamagoyaki vary, and various fillings can be added. Preferably, it's good to use a square tamagoyaki pan to make tamagoyaki, but it's can be cooked in a regular frying pan. When sugar is added in tamagoyaki, it gets burned easily, so please watch the heat carefully.
Yield: 2 tamagoyaki
- 4 eggs, beaten
- 3 Tbsp dashi soup stock
- 2 Tbsp - 1 1/2 Tbsp sugar *adjust the sweetness to your taste.
Beat eggs in a bowl. Add dashi soup and sugar in the egg and mix well.
Heat a tamagoyaki pan on medium heat. Oil the pan. Pour a scoop of egg mixture in the pan and spread over the surface. Cook it until half done and roll the egg toward the bottom side. Move the rolled egg to the top side. Oil the empty part of the pan and pour another scoop of egg mixture in the space and under the rolled egg. Cook it until half done and roll the egg again so that the omelet becomes thicker. Cook the omelet until done. If you are using a regular frying pan, shape tamagoyaki on bamboo mat. Cut tamagoyaki into 1-inch thick pieces.