Tamagoyaki is Sweet Egg Roll Omelette

I was bloghopping yesterday when I found a recipe for making the sweet egg omelette that are prominent in Japanese breakfast, bentos and meals. The Japanese calls it Tamagoyaki. It is basically a simple recipe very much like a sweet omelette although there are savoury versions too. When cooking this egg roll, you have to watch your heat as the sugar contents in the egg may tend to give you an easily burnt omelette.



Here is an easy recipe to get you started.
4 eggs
3 tbsps dashi soup stock
2 tbsps sugar

Some recipes do add a little touch of mirin and soya.


The method for cooking:
Beat eggs in a bowl. Add dashi soup and sugar in the egg and mix well. Heat a frying pan on medium heat. The Japanese use a rectangular pan call the Tamagoyaki Pan, but a round frying pan will do if you can't find one.

Oil the pan. With a small ladle, scoop egg mixture in the pan and spread over the surface. Cook it until half done and roll the egg toward the bottom side. Move the rolled egg to the top side.

Oil the empty part of the pan and pour another scoop of egg mixture in the space and under the rolled egg. Cook it until half done and roll the egg again so that the omelet becomes thicker. Cook the omelet until done. If you are using a regular frying pan, shape tamagoyaki on bamboo mat. Leave it there for 5-10 minutes for it to take shape of a roll.

Cut tamagoyaki into 1-inch thick pieces.