Rolled Omelet (Tamago Yaki)
A "must-have" dish in Japanese bento boxes. Made with a special square frying pan.
Photographed by TAKAHIRO IMASHIMIZU
Calorie count is per serving
Ingredients (serves 2-3)
- 5 eggs
- 70 ml dashi
- 4 tbsp sugar
- 2 tbsp sake
- 1/2 tsp soy sauce
- 1/3 tsp salt
- Grated daikon radish, to taste
- Vegetable oil
- Soy sauce
In a small pot, mix the ingredients for the [kanro dashi] and heat over low heat until the sugar dissolves, then let cool. In a bowl, lightly beat the eggs, then add the [kanro dashi] and mix briefly.
Heat a tamago-yaki pan over medium heat. Oil with a paper towel soaked in oil, and pour off any excess. Pour in a ladleful of the egg mixture and cook until the egg begins to set but has not completely firmed up, then roll up the egg to the far side of the pan.
Oil the near side of the pan, then pour in the same amount of the egg mixture, making sure that it reaches all the way to the bottom of the rolled egg at the far side of the pan. When the new batch of egg mixture begins to set, skewer the rolled egg at the far side with cooking chopsticks from the side, and roll it to the near side of the pan. Oil the now-empty part of the pan again, and move the rolled-up cooked egg to the far side of the pan.
Continue this process until the egg mixture is used up (5-6 times). After rolling for the last time, allow the outside to brown. Cut the rolled omelet and serve on a plate with grated daikon radish drizzled with a small amount of soy sauce on the side.
You can use a spatula to press the omelet against the walls of the pan to flatten out its sides.