Tamagoyaki (lit. “egg grilled”) is a slightly sweet, rolled Japanese omelet that is light and juicy. It can be enjoyed for breakfast or as a side dish to any meal.
- 3 eggs
- White or black sesame (as desired)
- Pinch of salt
- Dash of soy sauce
- Pinch of dashi powder
- 2 tspneutral-flavored oil (vegetable, rice bran, canola, etc)
- Beat the eggs in a bowl and mix in the sesame, salt, soy sauce and dashi powder.
- Heat a small frying pan or tamagoyaki pan over medium heat (the larger the pad you use the thinner the omelet will be). Dip a power towel into the oil and use it to coat the pan in oil.
- When the pan is warm, pour ¼ to ⅓ of the egg mixture from step 1 into the pan to cover the entire pan.As the bottom of the egg starts to cook, start rolling the egg into a flat log shape towards you.
- Push the rolled omelet away from your to the front of the pan, and apply more oil to the pan using the paper towel. Add another¼ to ⅓ of the egg mixture from step 1 into the pan and roll the egg omelet once more on top of this towards you.
- Repeat step 4 until the entire egg from step 1 has been used.
- Remove the omelet from the pan and place on a cookie sheet. Roll and shape it into a long rectangle, then let it sit for 5 minutes. Slice into bite-sized pieces and enjoy!
Note: For different flavors, you can substitute the sesame, salt, soy sauce and dashi for natto mixed with the soy sauce and karashi mustard that comes in the package or takana (pickled mustard greens)