Ingredients:
– 4 large eggs
– 2 tablespoons sugar
– 2 tablespoons mirin (sweet rice wine)
– 1 tablespoon soy sauce
– 1 teaspoon dashi stock (optional for extra flavor)
– 1 teaspoon vegetable oil (for cooking)
Instructions:
1. Prepare the Egg Mixture:
– In a mixing bowl, beat the eggs thoroughly.
– Add the sugar, mirin, soy sauce, and dashi stock (if using) to the beaten eggs. Mix well until the sugar is fully dissolved and the mixture is smooth.
2. Heat the Pan:
– Heat a tamagoyaki pan (or a regular non-stick skillet) over medium heat.
– Lightly grease the pan with a little vegetable oil. You can use a paper towel to spread the oil evenly.
3. Cook the Egg Layers:
– Pour a small amount of the egg mixture into the pan, just enough to cover the bottom in a thin layer.
– Let the egg cook until it is almost set but still slightly soft on top.
– Carefully roll the egg layer from one end to the other using chopsticks or a spatula, creating a roll.
– Push the rolled egg to one side of the pan.
4. Add More Egg Mixture:
– Grease the empty part of the pan again if needed.
– Pour another thin layer of egg mixture into the pan, making sure it flows underneath the first roll.
– Let the new layer cook until almost set, then roll the first roll back over the new layer, incorporating it into the roll.
5. Repeat the Process:
– Continue this process, adding thin layers of egg mixture and rolling, until all the egg mixture is used and you have a thick roll of tamagoyaki.
6. Shape and Slice the Tamago:
– Remove the tamagoyaki from the pan and let it cool slightly.
– Shape the tamagoyaki by gently pressing it with a bamboo sushi mat or a clean towel, if desired, to create a more uniform shape.
– Slice the tamagoyaki into even pieces.
7. Serve:
– Serve the tamagoyaki warm or at room temperature, as part of a Japanese meal or as a topping for sushi.
