Tamagoyaki
A small layered Japanese-style omelet.
This is the compact four-egg version from our notes.
From our kitchen
This is the compact four-egg version from our notes.
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Method
- 01
Mix eggs with water, dashi, soy sauce and sugar.
- 02
Heat a nonstick pan over medium-low heat and oil it lightly.
- 03
Pour a thin egg layer. When mostly set but still slightly wet, roll it to one side.
- 04
Oil the exposed pan, lift the roll so fresh egg can flow underneath, then add another thin layer.
- 05
Repeat until the mixture is used up.
- 06
Cook the finished roll another 30–60 seconds, then rest 1–2 minutes before slicing.
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Our cooking notes
Inside the pot
A place for the photographs and small details from this cook.
From our kitchen