Add dashi, onions, soy sauce and sugar to eggs and mix well with chopsticks or a fork.
Oil the pan with vegetable oil if your pan is sticky.
Poor a scoop of the mixture into the pan and spread onto the pan.
Cook until halfway done and then roll the egg towards the bottom of the pan.
Cook until halfway done and roll the egg again to make the omelet thicker.
Repeat until half the mixture is gone.
Using a bamboo mat roll the tamagoyaki into a square.
Cut tamagoyaki into 1 inch pieces.
Repeat steps 4 through 12 for the remainder of the mixture.
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.
Monday, November 30, 2009 - 4:53pm