Tamagoyaki is Japanese rolled omelet. It's often served in Japanese-style breakfast and bento (lunch boxes). See how to make tamagoyaki.
Ingredients:
- 4 eggs
- 3 tbsps dashi soup stock
- 2 tbsps sugar
Preparation:
Beat eggs in a bowl. Add dashi soup and sugar in the egg and mix well. Heat a frying pan on medium heat. *Preferably, use a square tamagoyaki pan. 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.Makes 4 servings (2 tamagoyaki)
