EASY Japanese Rolled Omelet (Tamagoyaki)

By No Recipes · 15 min

Ingredients

Instructions

1. Beat 4 large eggs in a bowl with 2 teaspoons evaporated cane sugar, ½ teaspoon usukuchi soy sauce and ⅛ teaspoon salt, keeping air out as much as possible.
2. Preheat the pan over medium-low heat until hot.
3. Add 1 teaspoon vegetable oil and spread it over the whole pan, including the sides, with a folded paper towel. Re-oil with the towel if the egg sticks.
4. Pour in just enough egg to cover the bottom in a thin layer, swirling to level it. Cook until the top is no longer runny but still wet.
5. Roll the egg from one end with chopsticks or a spatula, as tightly as you can to avoid air pockets. Press out the air with the spatula so the layers stick together.
6. If using a round pan, fold the sides of the egg toward the centre before rolling so the roll is an even thickness.
7. Push the roll to one end, oil the empty part of the pan, pour in more egg, and roll it around the first piece. Repeat until the egg is used up.
8. If the shape is off or you used a round pan, turn the warm omelette onto plastic wrap and wrap tightly so it sets in shape as it cools.
9. Slice into 4 to 8 pieces right away for serving, or let cool completely before slicing for a bento.

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