Tamagoyaki - Japanese Omelette

The following recipe is a reader request. Aimée Louise requested for a Tamagoyaki recipe, so here it is!

It helps to have one of the following pans to make Tamagoyaki, simply because it creates the shape you want and cooks the sides of the omelette too at the same time. However if you don't have one, don't sweat, you can simply use a normal frying pan, create a rounded edge omelette and then cut into a square shape.

Egg x 2
* Sugar 1.5 ~ 2 tbsp
* Mirin 1 tbsp
* Pinch of salt

1. Break the eggs into a bowl, mix with *, and filter with a strainer.
2. Heat oil in a pan, pour half of the egg mixture into pan, roll when it's half cooked.
3. Put the roll on the edge, pour the rest of the egg mixture into the pan. Lift up the rolled egg and let the raw mixture slide underneath.
4. Roll back the other way when half cooked.
5. Let it cool a bit before you slice it with a sharp knife.

Tamagoyaki pan - helps to get one

Pour half the egg mixture into the pan

When it is half cooked, simply roll the egg over

Rolled egg to the edge of the pan

Pour the rest of the mixture into the pan

Lift up the rolled egg and let raw mixture slide underneath

Roll back the other way when it is half cooking

When it is this final shape, simply cook until desired searing



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