Description:
Sweet Japanese-style egg roll
Sweet Japanese-style egg roll
Ingredients (serves 4):
4 eggs
1 tbsp sugar
1 tbsp water
1/2 tsp soy sauce
2 tbsp bonito flakes
4 eggs
1 tbsp sugar
1 tbsp water
1/2 tsp soy sauce
2 tbsp bonito flakes
Directions:
1. Heat up the pan on medium-low heat. Make ready a small bowl of oil, and the brush or wad of cotton wool or kitchen paper.
2. Beat all the ingredients together with a fork or chopsticks. Don’t use a whisk since you don’t want it to get foamy. Optionally, strain the egg mixture through a sieve to even it out (makes for a finer and more even egg mix.)
3. Brush the heated pan with a little oil. Put in about 2 to 3 tbsp of egg mixture in the pan. Cook gently (lower the heat if necessary) until it’s not quite set on top, but not runny. Roll it up with a fork or chopsticks to one side of the pan.
4. Brush the exposed part of the pan with a little oil and put another couple of tbsp of egg mixture in the pan. Spread it around, lifting the cooked egg so that the uncooked egg flows below it. Cook until this layer is almost set, then roll the whole egg to the opposite side of where it is.
5. Brush the pan again with oil. Add another couple of tablespoons of egg mixture in the pan, and spread around the pan and under the cooked egg. Keep repeating this procedure until the egg mixture is used up.
6. Put the tamagoyaki on a moistened sushi rolling mat, seam side down. Roll it up tightly. If you are eating this right away you can take it out and serve immediately, but if you’re making this for an (o)bento, leave the whole roll in the mat over a raised rim plate or bowl until it’s cooled to room temperature. This allows air to pass under and over it, cooling it faster.
Remarks:
1. Heat up the pan on medium-low heat. Make ready a small bowl of oil, and the brush or wad of cotton wool or kitchen paper.
2. Beat all the ingredients together with a fork or chopsticks. Don’t use a whisk since you don’t want it to get foamy. Optionally, strain the egg mixture through a sieve to even it out (makes for a finer and more even egg mix.)
3. Brush the heated pan with a little oil. Put in about 2 to 3 tbsp of egg mixture in the pan. Cook gently (lower the heat if necessary) until it’s not quite set on top, but not runny. Roll it up with a fork or chopsticks to one side of the pan.
4. Brush the exposed part of the pan with a little oil and put another couple of tbsp of egg mixture in the pan. Spread it around, lifting the cooked egg so that the uncooked egg flows below it. Cook until this layer is almost set, then roll the whole egg to the opposite side of where it is.
5. Brush the pan again with oil. Add another couple of tablespoons of egg mixture in the pan, and spread around the pan and under the cooked egg. Keep repeating this procedure until the egg mixture is used up.
6. Put the tamagoyaki on a moistened sushi rolling mat, seam side down. Roll it up tightly. If you are eating this right away you can take it out and serve immediately, but if you’re making this for an (o)bento, leave the whole roll in the mat over a raised rim plate or bowl until it’s cooled to room temperature. This allows air to pass under and over it, cooling it faster.
Remarks:
I had a rolling good time trying to cook and shape this omelet. But it's quite a tedious process, and thus, patience is key to mastering this recipe! Though this recipe called for 4 eggs, the resultant omelet was really small for 4 people. Perhaps more water can be added to increase the volume, say 3 - 4 tbsp. Hopefully this amendment would not compromise the taste.
The omelet was wrapped in a sushi mat and placed over the oven to keep it warm:
This was the only dish which received compliments during dinner today. Sad.
The omelet was wrapped in a sushi mat and placed over the oven to keep it warm:
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