Tamagoyaki
A sweet and savory rolled omelette.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
In a bowl or measuring cup, combine the dashi, sugar, soy sauce, and mirin, stirring until the sugar dissolves.
- 2
Add the eggs and use chopsticks to gently "cut" through the whites and yolks, mixing them thoroughly without whipping in air bubbles.
- 3
Heat a rectangular tamagoyaki pan over medium heat. Dip a folded paper towel in neutral oil and vigorously rub it over the entire pan.
- 4
Pour a thin layer of the egg mixture into the pan, tilting to cover the bottom. When it is half-set but still shiny on top, use chopsticks or a spatula to roll the egg tightly from the far end toward you.
- 5
Push the rolled log back to the far end. Re-oil the empty part of the pan. Pour another thin layer of egg, making sure it flows *underneath* the existing log.
- 6
Once the new layer is half-set, roll the log toward you again, wrapping it in the new layer. Repeat this process 3-4 times until all the egg is used and you have a thick, golden, multi-layered rectangular omelette. Let it cool slightly before slicing into thick pieces.
Plan it in Listahan
Add Tamagoyaki to your week, check it against your household's allergens, and build the shopping list automatically.