TAMAGOYAKI (JAPANESE OMELET)

Tamagoyaki (Japanese Omelet) image

Provided by Jen in Victoria

Time 8m

Yield 3 serving(s)

Number Of Ingredients 7

Steps:

Heat a small frying pan over medium heat. Using a paper towel, wipe a little bit of the oil over the pan; reserve the rest of the oil.
Gently whisk the eggs in a bowl. It's best to "cut" the eggs with chopsticks in zig-zag motion and do not over mix it.
Add the dashi, sugar, soy sauce, mirin and salt. Mix gently.
Pour the mixture into a measuring cup with spout and handle (so that it'll be easier to pour into the frying pan).
Pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan.
Poke the air bubbles to release the air. After the bottom of the egg has set but still soft on top, start rolling into a log shape from one side to the other.
Move the rolled omelette to the side where you started to roll, and apply more oil to the pan with a paper towel, even under the omelette.
Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.
Continue this process until all the egg mixture has been used up.
Remove from the pan and place the omelette on a bamboo mat and wrap it up. Shape the egg when it is still hot. Let it stand for 5 minutes.