Tamagoyaki - Japanese Rolled Omelet

1. 1

   Beat eggs in a bowl.

2. 2

   Add soy sauce, sugar, dashi, and green onion in the bowl and mix well.

3. 3

   Heat little bit of vegetable oil in a square omelette pan on mid heat.

4. 4

   Pour a scoop of egg mixture in the pan and spread over the surface.

5. 5

   Roll the egg and move it the end of the top side.

6. 6

   Oil the empty part of the pan and pour more egg mixture in the space and under the rolled egg.

7. 7

   Cook it until half done and roll the egg again so that the omelette becomes thicker.

8. 8

   Repeat this process until the egg mixture is gone.

9. 9

   When omelette is done, remove it from the pan and put on a bamboo mat.

10. 10

    Using the mat, shape the omelette. Cut into 1-inch pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.