Main course
Tamagoyaki (Japanese Layered Rolled Omelet)
A slightly sweet omelette cooked in layers of eggs beaten with dashi, soy sauce and sugar, in a special rectangular pan.
20 min
Serves 2
Medium
★ 0.0 0 ratings
Ingredients ({{ checkedCount }}/3)
Method
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1
Lightly beat the eggs with dashi, soy sauce, sugar and mirin without foaming.
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2
Oil the rectangular Tamagoyaki pan and pour a thin layer of egg mixture.
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3
When the egg is half cooked, roll it with the help of sticks and pull it to the edge of the pan.
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4
Oil the pan again and pour new mixture, pour it under the first roll and repeat the wrapping process in layers until the egg is finished.
Rate
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