Ingredient and Portion
Tamago-yaki
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From Tham Jing Wen Submit
This delightful little Japanese egg roll omelette takes some effort to produce but it’s worth it to impress your friends and family with this yummy dish! Great side-dish to complement your meals.
4 eggs
1 tbsp sugar
1 tsp mirin
¼ tsp salt
½ tsp light soy sauce
Vegetable oil for swabbing
1 tbsp sugar
1 tsp mirin
¼ tsp salt
½ tsp light soy sauce
Vegetable oil for swabbing
Method
A proper rectangular egg pan would be best for this but a small circular non-stick pan would suffice as well.
1. Heat the pan to medium heat, and then swab it with an oiled cloth so that there's a very thin film of oil.
2. Pour in small portion of the egg mixture and tilt the pan until the egg covers the entire pan evenly. Break any air bubbles that appear, then while the egg is still slightly runny in the center, tilt the pan towards you and use a pair of chopsticks or spatula to roll the far side of the egg towards you.
3. Move the rolled up egg to the far side and oil the pan lightly again. Pour in another portion of the egg mixture and spread it evenly across the pan, lifting up the egg roll to let some of the raw egg mixture to go underneath.
4. Repeat the same procedure of steps 1 to 3 again until all of the egg mixture is used up.
5. Remove the egg roll from the pan and place on a bamboo mat to wrap up and shape the roll. Leave to rest for a few minutes, then unwrap and cut it up into thick slices a few fingers wide to serve.
1. Heat the pan to medium heat, and then swab it with an oiled cloth so that there's a very thin film of oil.
2. Pour in small portion of the egg mixture and tilt the pan until the egg covers the entire pan evenly. Break any air bubbles that appear, then while the egg is still slightly runny in the center, tilt the pan towards you and use a pair of chopsticks or spatula to roll the far side of the egg towards you.
3. Move the rolled up egg to the far side and oil the pan lightly again. Pour in another portion of the egg mixture and spread it evenly across the pan, lifting up the egg roll to let some of the raw egg mixture to go underneath.
4. Repeat the same procedure of steps 1 to 3 again until all of the egg mixture is used up.
5. Remove the egg roll from the pan and place on a bamboo mat to wrap up and shape the roll. Leave to rest for a few minutes, then unwrap and cut it up into thick slices a few fingers wide to serve.
Tips
This recipe serves 2-4 people
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