Description

This Japanese Rolled Omelet, also known as Tamagoyaki, is a sweet and savory rolled omelet that makes for a delicious and visually appealing dish. With layers of fluffy egg cooked and rolled to perfection, this omelet is a staple in Japanese cuisine.

Ingredients

Egg Mixture:

4 large eggs
2 tablespoons sugar
1 tablespoon soy sauce
1/2 teaspoon mirin (Japanese sweet rice wine)
Pinch of salt
1/4 cup dashi stock

Seasoning:

Vegetable oil
Additional sugar for caramelizing

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Instructions

Prepare the Egg Mixture: In a bowl, whisk together the eggs, sugar, soy sauce, mirin, salt, and dashi stock until well combined.
Cooking the Omelet: Heat a rectangular tamagoyaki pan over medium heat and lightly oil the pan. Pour a thin layer of the egg mixture into the pan, tilting to spread evenly. Once slightly set, roll the omelet towards the far end of the pan.
Rolling the Omelet: Push the rolled egg to the far end of the pan. Oil the pan again, making sure the pan is evenly coated. Pour more egg mixture to cover the pan and under the rolled omelet. Roll the omelet towards you to create layers. Repeat until all the egg mixture is used.
Caramelizing: Once the omelet is cooked through, sprinkle some sugar on the pan. Roll the omelet in the sugar to caramelize the surface. Remove from heat and let it cool slightly before slicing.

Notes

For a sweeter omelet, you can adjust the amount of sugar to your preference.
Ensure each layer is cooked but still slightly soft before adding the next layer for easy rolling.
A bamboo sushi mat can be helpful for shaping and rolling the omelet.