Tamagoyaki
By: Iris Naseth
Published: Monday, November 30, 2009 - 4:53pm

Ingredients




4 Eggs
3 tablespoons Dashi Soup Stock
2 tablespoons Sugar
1/4 cup green onions, chopped (optional)
2 teaspoons soy sauce

Preparation

1 Beat eggs in a medium mixing bowl. 2 Add dashi, onions, soy sauce and sugar to eggs and mix well with chopsticks or a fork. 3 Heat a small makiyakinabei (square) frying pan to medium heat. (A small circular frying pan will work as long as you can manage to make the eggs square.) 4 Oil the pan with vegetable oil if your pan is sticky. 5 Poor a scoop of the mixture into the pan and spread onto the pan. 6 Cook until halfway done and then roll the egg towards the bottom of the pan. 7 Move the rolled egg to the top side of the pan. 8 Poor another scoop of mixture onto the pan and a bit under the already rolled egg. 9 Cook until halfway done and roll the egg again to make the omelet thicker. 10 Repeat until half the mixture is gone. 11 Using a bamboo mat roll the tamagoyaki into a square. 12 Cut tamagoyaki into 1 inch pieces. 13 Repeat steps 4 through 12 for the remainder of the mixture.

About


A tasty Japanese breakfast dish.
 
You may use a strainer if you desire a finer egg mixture.
Do NOT use a whisk as it will make the eggs frothy and will not produce the desired result.