Japanese Sweet and Savory Rolled Omelet (Tamagoyaki)

Instructions

1. 1

   Fine-chop 20 g scallions. In a medium bowl, crack 4 large eggs. Add 60 ml cooled kombu dashi stock, 15 ml soy sauce, 15 ml mirin, and 10 g sugar. Whisk gently with a fork or chopsticks until smooth, taking care not to create large foam or air bubbles on top.

2. 2

   Stir the chopped scallions into the egg mixture until evenly distributed. Place a small rectangular tamagoyaki pan or 20 cm nonstick round pan over medium-low heat. Brush the bottom and sides lightly with vegetable oil using a folded paper towel or silicone brush.

3. 3

   Pour about one-third of the egg mixture into the pan, tilting it so the liquid covers the bottom evenly. Cook for 1 to 2 minutes on medium-low heat until the bottom is set but the top is still glossy and soft. Lower the heat if the edges start to turn dark brown.

4. 4

   Using a spatula or chopsticks, roll the egg layer tightly from one side to the other. Slide the rolled egg to the far end of the pan. Lightly oil the exposed empty surface of the pan again using your oiled paper towel. Keep the heat steady on medium-low.

5. 5

   Pour another third of the egg liquid into the empty side, lifting the existing roll slightly so the raw liquid runs underneath it. Cook for 1 to 2 minutes until glossy and soft, then roll the cooked egg log back over this new layer to form a thicker roll.

6. 6

   Pour the final third of egg liquid, repeat the lifting and rolling process, then turn off the heat. Transfer the rolled omelet to a board, let it rest for 2 minutes to firm up, then slice into 2 cm thick pieces. Serve warm with extra scallions on top.

Serve with

Drink

Chinese Chrysanthemum Goji Herbal Tea (Juhua Gouqi Cha)

Chinese · 30 min