Julians Japanese Tamagoyaki

{100 g} 2

large eggs

2 TBL {30 g}

water

1 TBL {12 g}

sugar

1 tsp

mirin

1/4 tsp

dashi

1 pinch

of salt

1 - 2 TBL {0.0-0.0 g}

neutral cooking oil

Add all ingredients together and beat and mix thoroughly.

Heat pan to medium/medium low.

Pour a small 1-2 TBS. oil into a small bowl and then soak a folded up paper towel soaking up the oil. Use this paper towel to oil the pan each time before adding egg mixture.

Add a small amount of your egg mix into the heated pan. Once the egg has cooked slightly so that the top is still slightly uncooked, roll it over to the side of your pan.

Add a little more oil to the pan using the kitchen roll and add another small amount of the egg mix to your pan. Again, wait for this to cook a little, but before it sets on top. You can then begin to roll the first bit of egg over the mix you just put in the pan until you have a small roll of egg.

Continue adding a small amount of egg while oiling the pan each time in between. As you add more egg and roll it up each time, your egg roll will start getting larger and easier to add new layers. Keep adding the egg in new layers until you have used it all up.

Your tamagoyaki is now finished so remove from the pan and wait to cool before slicing it up into thin pieces with a sharp knife.

Edit recipe:Julians Japanese Tamagoyaki Show Edit History Fix