Rolled eggs are very popular in Japan and are used for breakfast as well as a side to a sushi dish in a bento
Ingredients (for 2)
- 3 eggs
- 1/2 tbsp soy sauce
- 1 tbsp mirin
- 2 tbsp vegetable oil
- salt
Directions
- Take a bowl and beat the eggs with salt, soy sauce and mirin
- Heat a bit of oil in a small nonstick pan and, when the oil is hot, pour a thin layer of the egg mixture, spreading it evenly in the pan
- When the layer has set, but it is still liquid on top, gently roll over into a log
- Leave the egg log at the end of the pan and pour more egg mixture
- Continue to roll over the layers (once set) and add them to the original log until you have used all the egg mixture
- Remove the Tamagoyaki from the pan and let it cool 2-3 minutes
- Cut off with a sharp knife the end of the log and cut the Tamagoyaki into bite-sized pieces for serving
Tips from the Chef
- Add some more oil (in little quantities) for each layer of the egg mixture to avoid it to stick
- You can shape the Tamagoyaki on a bamboo mat to give it the right shape
- It might be difficult at first to roll the eggs, especially without the proper pan, but with some practice you can become a true Tamagoyaki master!
Cambooza 