Description
A soft, layered Japanese rolled omelette seasoned with dashi, mirin and soy sauce, made in a regular frying pan.
Ingredients
Scale
- 3 large eggs
- 2 tbsp dashi
- 1 tbsp mirin
- 1 tsp sugar
- 1 tsp soy sauce
- Neutral oil, for the pan
- Grated daikon, to serve (optional)
Instructions
- Beat the eggs gently with the dashi, mirin, sugar and soy sauce until just combined. Try not to add air.
- Heat a non-stick pan over medium-low heat and wipe it with a thin layer of oil.
- Pour in a thin layer of egg and tilt the pan to cover the base. Pop any large bubbles.
- When the egg is mostly set but still slightly wet on top, roll it toward the far edge of the pan.
- Push the roll back to the far side, oil the pan again and pour in another thin layer, lifting the roll so egg flows underneath.
- Roll again, wrapping the new layer around the first. Repeat until the egg is used up.
- Turn the omelette onto a cutting board and press gently into a neat block. Rest 1 to 2 minutes.
- Slice and serve warm or at room temperature, with grated daikon if you like.
Notes
For tamago nigiri, cut thin slices and set them on small portions of sushi rice. For a more delicate omelette, add the dashi one spoonful at a time, since more dashi makes the egg harder to roll. Keeps up to 3 days in the fridge.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: Japanese
Nutrition
- Serving Size: ⅓ omelette
Keywords: tamagoyaki, Japanese rolled omelette, tamago sushi