A Juicy Dashimaki Tamago Using One Egg

1. 1

   Mix all the ingredients together.

2. 2

   Tip: Cut the whites by lifting with cooking chopsticks.

3. 3

   Heat a tamagoyaki pan, and spread out some oil.

4. 4

   Wipe the excess with paper towels.

5. 5

   Pour in about 1/3 of the egg mixture into the pan.

6. 6

   When the edges have firmed up a bit and the rest is soft-set, roll it up from the end.

7. 7

   Spread more oil on the empty part of the pan, and wipe off any excess.

8. 8

   Add the same amount of egg mixture as you did the first time.

9. 9

   Lift up the rolled egg and let the newly added egg mixture flow underneath.

10. 10

    When the edges have cooked and it's soft-set, roll up again from the end.

11. 11

    Spread more oil on the empty part of the pan, and wipe off any excess.

12. 12

    Add the remaining egg mixture.

13. 13

    Lift up the rolled egg and let the newly added egg mixture flow underneath.

14. 14

    When the edges have cooked and it's soft-set, roll up again from the end.

15. 15

    Transfer the rolled egg from the pan.

16. 16

    Let it cool a little before slicing.

17. 17

    Done.

18. 18

    Try this tamagoyaki with mentaiko in the middle.

19. 19

    It makes a great bento item!

* Per serving · 4 servings · Values may vary.

No additional tips available.