Tamagoyaki
The classic Japanese rolled omelette: thin layers of dashi-seasoned egg cooked and folded in a rectangular pan until it forms a tender, faintly sweet log with delicate pleats.
Ingredients
- large eggs4
- dashi stock (cool)3 tbsp
- tamari1 tsp
- mirin1 tsp
- sugar1 tsp
- fine sea saltpinch
- neutral oilfor the pan
- grated daikon2 tbsp, to serve (optional)
Steps
Whisk eggs with seasonings.
Whisk the eggs with the dashi, tamari, mirin, sugar, and salt until just combined — do not aerate.
Heat and oil the skillet.
Heat a tamagoyaki or small nonstick skillet over medium-low. Wipe with oil using a folded paper towel; keep the towel close to re-oil between layers.
Pour and roll the egg layer.
Pour in a thin layer of egg, tilting to coat the pan. When the surface is just set but still glossy, roll the sheet toward you into a loose log.
Roll and add another egg layer.
Slide the roll to the far edge, re-oil, and pour in another thin layer, lifting the roll so the new egg flows underneath. Roll again over the first log.
Repeat to form a layered block.
Repeat with the remaining egg until you have a plump, layered block.
Press and slice the omelette.
Tip onto a bamboo mat (or paper towel) and gently press into a neat rectangle. Rest 2 minutes, then slice crosswise into thick pieces.
Serve with daikon and tamari.
Serve warm with a small mound of grated daikon and a drizzle of tamari.
Nutrition, per serving. 160 calories. Protein 11.7 grams, 29 percent. Carbs 5.5 grams, 13 percent. Fat 10.6 grams, 58 percent. Fiber 0.3 grams, sugar 4 grams, saturated fat 3.3 grams, sodium 390 milligrams. Estimated from ingredients.
