Sweet & Thick Tamagoyaki (Rolled Omelette)

1. 1

   Break the eggs into a bowl, add the ingredients and mix well.

2. 2

   Heat a square tamagoyaki pan over medium heat, and coat the inside thinly with oil using a paper towel.

3. 3

   Pour in 1/4 of the egg mixture to start.

4. 4

   When the egg has set a little, start rolling it from the near side while popping any air bubbles with cooking chopsticks.

5. 5

   Oil the pan again and pour in more egg mixture.

6. 6

   Lift up the rolled cooked egg and let the uncooked egg mixture flow under it.

7. 7

   When the second addition has set a little, roll it up from the far side towards you.

8. 8

   Repeat Steps 3 and 4 around 2-3 times.

9. 9

   You could also roll up a cooked omelette on a sushi mat.

10. 10

    Since this tamagoyaki doesn't have a lot of dashi stock in it, you can brown it slightly.

11. 11

    If you cook it over low heat, it'll be easier for you to prepare a tamagoyaki that isn't browned.

12. 12

    It's also delicious with some chopped green onion incorporated into the egg mixture.

* Per serving · 4 servings · Values may vary.

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