Tamagoyaki

1. 1

   Beat eggs in a medium mixing bowl.

2. 2

   Add dashi, onions, soy sauce and sugar to eggs and mix well with chopsticks or a fork.

3. 3

   Heat a small makiyakinabei (square) frying pan to medium heat. (A small circular frying pan will work as long as you can manage to make the eggs square.)

4. 4

   Oil the pan with vegetable oil if your pan is sticky.

5. 5

   Poor a scoop of the mixture into the pan and spread onto the pan.

6. 6

   Cook until halfway done and then roll the egg towards the bottom of the pan.

7. 7

   Move the rolled egg to the top side of the pan.

8. 8

   Poor another scoop of mixture onto the pan and a bit under the already rolled egg.

9. 9

   Cook until halfway done and roll the egg again to make the omelet thicker.

10. 10

    Repeat until half the mixture is gone.

11. 11

    Using a bamboo mat roll the tamagoyaki into a square.

12. 12

    Cut tamagoyaki into 1 inch pieces.

13. 13

    Repeat steps 4 through 12 for the remainder of the mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.