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Japanese Omelette (Tamagoyaki)

by Alvin Zhou featured in French Omelette Vs. Japanese Omelette

Under 30 min

Under 30 min

Ingredients

for 2 servings

  • 4 eggs
  • 2 teaspoons
    sugar
  • 1 pinch salt, to taste
  • 1 teaspoon
    sake
  • 1 teaspoon
    mirin
  • ⅓ cup
    bonito dashi broth (80 mL)
  • oil, to taste
  • 1 shiso leaf
  • japanese radish, grated, to serve
  • soy sauce, to serve
    Calories 315
    Fat 25g
    Carbs 4g
    Fiber 0g
    Sugar 3g
    Protein 15g

Estimated values based on one serving size.

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Preparation

  1. In a large mixing bowl, add the eggs, sugar, salt, sake, mirin, and broth, and mix well.
  2. Heat a tamagoyaki pan at over medium heat. Brush a thin layer of oil on the pan.
  3. Pour ⅙ of egg mixture into pan and quickly swirl to cover the entire pan. When the egg is set, gently roll the egg.
  4. With the rolled egg still in the pan, pour in ⅙ of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is set, roll the omelette toward you.
  5. Repeat, adding ⅙ of the mixture at a time, continuing to roll the egg into a large roll.
  6. Cut the tamagoyaki in half and pierce with a skewer.
  7. Serve with a shiso leaf, grated radish, and soy sauce.
  8. Enjoy!
 

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