Tamagoyaki
If it turns into scrambled eggs, it’s fine. It happens to everyone. Tips:
- It definitely helps to have empty stove space to slide your pan onto if you can’t roll your tamagoyaki fast enough before it overcooks
- Gently pressing down on your tamagoyaki with your spatula as you roll it can help keep your layers nice and tight!
- At the end, you can seal the last layer of tamagoyaki shut by pressing the tamagoyaki log against the side of the pan
Ingredients
- 3 eggs
- 1 tsp sugar
- 1 tsp hondashi powder
- 1 tsp soy sauce
- 2 tsp mirin
- 3 Tbsp water
- 1/2 tsp sesame oil
Instructions
- Beat the egg with all the seasonings together.
- Heat veggie oil in a frying pan on medium-low heat.
- Pour in a thin layer of egg mixture and swirl.
- Once egg is set but not cooked through, run a spatula around the edges to help release it.
- Using the spatula and a supporting utensil (I use chopsticks), roll the egg mixture over on itself from one side of the pan to the other. Because I’m left-handed I prefer to roll from left to right, but do whatever feels most comfortable for you!
- Slide the egg log to one side of the pan. (Again, for me, this is the left side of the pan).
- Oil the pan again if needed, and pour in another thin layer of egg mixture. When swirling the egg, use your spatula to gently lift the egg log a little so that the new egg liquid slides underneath. This helps seal the egg layers together.
- Again, roll the egg over on itself to the other side of the pan.
- Repeat until you run out of egg mixture.
- Immediately transfer your finished tamagoyaki to a plate or cutting board to avoid overcooking it in the residual heat in the pan.