Tracy’s Kitchen- Tamagoyaki

How to make Tamagoyaki?

Ingredients:

• 4 large eggs

• 2 tablespoons dashi (Japanese soup stock) or water

• 1 tablespoon sugar

• 1 tablespoon soy sauce

• 1/2 teaspoon mirin (optional)

• A pinch of salt

• Oil for cooking

Instructions:

1. Prepare the Egg Mixture:

• In a bowl, beat the eggs until fully combined.

• Add dashi (or water), sugar, soy sauce, mirin, and salt. Mix well until the sugar is dissolved.

2. Heat the Pan:

• Lightly oil a rectangular tamagoyaki pan or a regular non-stick frying pan. Heat over medium-low.

3. Cook the Omelette:

• Pour a small amount of the egg mixture into the pan, just enough to cover the bottom.

• Let the egg cook until it is half-set. Use a spatula or chopsticks to roll the egg from one side to the other.

• Move the rolled egg to one side of the pan. Oil the pan lightly again, and pour more egg mixture to cover the bottom, lifting the rolled egg to allow the new egg to flow underneath.

• Once this layer is half-cooked, roll the existing roll back over the new layer, making it larger.

• Repeat until all the egg mixture is used, forming multiple layers.

4. Shape and Serve:

• Once the tamagoyaki is fully cooked, remove it from the pan. Shape it by gently pressing with a bamboo mat (optional).

• Let it cool slightly, then slice into even pieces.

5. Garnish:

• Serve the tamagoyaki with grated daikon radish and soy sauce on the side, if desired.

Enjoy your Tamagoyaki!

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