Tamagoyaki
A delicate Japanese omelet made with dashi, sugar, and soy sauce, cooked in thin layers and rolled into a springy golden log.
Ingredients
- egg2 pcs
- dashi1 tbsp
- sugar0.5 tbsp
- soy sauce1 tsp
- salt1 pinch
- vegetable oil1 tbsp
Instructions
Measure out the dashi, sugar, soy sauce, and salt; mix until the sugar dissolves.
Crack the eggs into a bowl and gently mix with chopsticks, without whipping air into the mixture; pour in the dashi mixture.
Strain the egg mixture through a fine sieve so the omelet comes out smooth.
Heat a rectangular pan over medium heat, brush it with a thin layer of oil, and wipe off the excess with a paper towel.
Pour in about a quarter of the mixture, tilting the pan so the layer coats the bottom evenly. Once the bottom sets while the surface stays slightly wet, roll the omelet from the far edge toward the handle.
Oil the empty part of the pan again, slide the roll to the far edge, pour in the next quarter of the mixture, and lift the roll so the raw egg flows underneath it. Once the layer sets, roll it up together with the log; repeat with the remaining mixture.
Transfer the hot roll onto a bamboo mat, wrap it up, and press gently for 5 minutes to set the shape. Slice and serve.
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