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Tamagoyaki
Delicate layers of dashi-seasoned egg folded and rolled in a rectangular pan until they set into one tender, subtly sweet-savoury block, a Japanese breakfast staple that is as much technique as recipe.
Ingredients
Instructions
Beat eggs with dashi, soy, mirin and sugar until smooth.
Heat a tamagoyaki pan with a little oil.
Pour in a thin layer of egg. When just set, roll from far end toward you.
Push rolled egg to back of pan, add more oil and egg. Lift roll so new egg runs under it.
Roll again to form a thicker roll. Repeat until all egg is used.
Press into shape with a bamboo mat. Slice to serve.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
