Tamagoyaki 卵焼き(Japanese Sweet ＆ Savory Egg Roll)

Name: Tamagoyaki 卵焼き(Japanese Sweet ＆ Savory Egg Roll)
Yield: 1 serving
Ingredients: 1 tbsp dashi stock; 1 tbsp mirin; 1 tbsp sugar; 1 tbsp shoyu/soy sauce; 2-3 eggs; 1 Pinch salt

Claren Stefanie @cook_8297802

Indonesia

Classic Japanese dish that never goes wrong over time. Japanese often eat Tamagoyaki for breakfast or bento box. Serve it with Miso Soup and steamed rice, and you have homemade Japanese style breakfast. 😊

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Ingredients

15 min

1 serving

1 tbsp dashi stock
1 tbsp mirin
1 tbsp sugar
1 tbsp shoyu/soy sauce
2-3 eggs
1 Pinch salt

Cooking Instructions

1

Gather all the ingredients. You might need a Tamagoyaki pan (square shaped pan) or Tamagoyaki shaper like pictured here, but you can make it using regular pan of course.
2

Mix dashi stock, sugar, mirin, shoyu and salt. Mix thoroughly until the sugar is completely dissolved. Adjust the taste, if you don't like it too sweet, add more salt.
3

In a separate bowl, beat the egg. Be careful not to overmix it. Just beat the egg until the yolk breaks and dissolved.
4

Add the shoyu mixture into the beaten egg. Mix it thoroughly.
5

Heat the pan and coat it with oil. If the pan is hot enough, pour the egg one step at the time using a laddle ＆ spread it across the pan.
6

Start rolling the egg by using spatula or chopstick. Do not overcook the egg.　Keep the heat low.　
7

Push the cooked egg to the edge. Add more egg mixture.
8

Keep rolling until all mixture is used up
9

Congratulations ~ your tamagoyaki is now ready to serve. Cut it into equal pieces and enjoy it with soy sauce, rice and miso soup. 😊