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1
Beat the eggs.
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2
Add shiro-dashi, sugar, and salt.
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3
Mix together well.
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4
If you're used to making tamagoyaki, cook it in your own way.
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5
Here's how I do it:
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6
Heat 1 tablespoon vegetable oil in a egg fryer over medium heat.
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7
Pour in 1/3 of egg mixture and gather it to your far-side.
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8
*No need to roll it up.
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9
Turn the heat to low, pour in 1/2 of the egg mixture and spread.
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10
Tilt the frying pan.
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11
Use chopsticks to lift the eggs you cooked first, and pour the second batch underneath.
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12
When the eggs are soft-set, fold-in to your near-side using chopsticks and your hands.
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13
*Turn the heat off if you're not used to this.
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14
Gather the egg mixture to the side furthest away from your.
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15
Cook over low to low-medium heat.
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16
Add the rest of the egg mixture and cook similarly.
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17
Gather to the side closest to you and fix the shape.
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18
When cooked, transfer onto a kitchen paper and set aside to cool.
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19
Enjoy!
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20
Tamagoyaki Rolled Omelets with ScallionsA non-sweet tamagoyaki, only using shirodashi.
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21
Also check out how to make round tamagoyaki:
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22
Tamagoyaki with Red-colored Pickeled GingerI love red-colored pickled ginger and shirodashi, so this is my favorite.
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23
Western Style Tamagoyaki with Buttered Paprika and Green Pepper
