Tamagoyaki

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See original recipe at: justonecookbook.com

Recipe bySaegusa7

Notes:

This is one of my favorite ways of making omelets. It can be slightly tricky to get it down at first, but you will keep coming back for more after you've had this once.

Categories:
- dashi
- Egg
- Egg Omelet
- Japanese
- mirin
- soy sauce
- sugar
- Vegetable Oil

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Ingredients:

Eggs, 3 large eggs
Vegetable oil, 2 Tbsp
Dashi, 3 Tbsp
Sugar, 2 Tbsp
Soy sauce, 1 tsp
Mirin, 1 tsp
Salt, a pinch or two

Gently whisk all the eggs in a bowl, making sure you're not overwhisking them.
In another bowl, mix the dashi, sugar, salt, soy sauce and mirin to combine.
Pour the seasoning in the bowl with the eggs and whisk gently to incorporate.
Pour everything in a measure cup.
Fold a paper towel and dip it in the oil.
Gently spread the oil everywhere on your tamagoyaki pan, making sure not to put in too much oil, but also making sure that everything is coated.
Heat the pan over medium-heat until the pan is really hot. You can test the pan by drop some egg mixture in it. If it takes immediately, it's hot enough.
Pour some of the egg mixture on the pan, tilting the pan so that it covers the bottom of the pan entirely and evenly.
Start poking the air bubbles as they form. When the eggs have started to set but are still soft on the top, start rolling your eggs into a log shape on one side of the pan.
Pour in some more egg mixture on the other side, and gently lift up your log of eggs so that the egg mixture can also get underneath it, "linking" everything.
Repeat steps 9 and 10 until you're out of egg mixture, usually about 4 to 5 times.