Tamagoyaki — Japanese rolled omelette
Japan's bento-box egg: thin layers of seasoned omelette rolled into a tight log, sliced into pillows. Lightly sweet, slightly soy-savoury. Serve with rice and miso for a proper Japanese breakfast.
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The Method
6 steps-
1
Whisk the eggs lightly with the dashi, soy, sugar, and salt — don't get them frothy. Strain through a sieve for the smoothest result.
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2
Heat a small rectangular or round non-stick pan (18-20cm) over medium-low. Wipe with a lightly oiled paper towel.
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3
Pour in a third of the egg mixture, swirl to cover the base. As it just sets (about 30 seconds), use chopsticks or a spatula to roll the omelette from one side to the other. Push the roll back to the original side.
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4
Wipe the pan with oil again. Pour in another third of the egg, lifting the existing roll so the new egg flows underneath. When that just sets, roll the original roll over it to make a bigger log.
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5
Repeat once more with the last third of the egg.
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6
Tip the roll onto a board. Let it rest 1 minute, then slice into 6 thick pieces. Scatter with spring onion. Lovely with rice and miso soup.
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vegetarian eggs japanese technique light savoury weekend
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