Tamago Maki Also Tamagoyaki Japanese Egg Roll

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This recipe makes a nice savory tamago maki. i've put it together using various bits of advice and a lot of experimentation. moreover, i've made it without a tamagoyaki pan. it can also be put on top of nigiri (rice balls) to make tamagozushi.

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Steps

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Beat the eggs , strain through fine sieve , and add to dashi stock , mirin , sugar , and soy sauce.

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Heat pan to medium high heat with plenty of cooking oil.

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I find that the oils sold in spray bottles , like pam , work the best to spread it out evenly.

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Pour enough of the egg mixture onto the pan to spread evenly over the surface , about 1 / 3 of the mixture.

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Allow mixture to cook just until the egg is set.

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I determine this by looking for the dark yellow , orangish color to appear.

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Sprinkle some of the green onions over this.

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Start rolling the omlette by picking up the edge farthest away from you and pulling it toward you.

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I often do this in steps , flipping about 1 / 4 of the edge over , letting it set , then flipping that over etc , until the entire omlette is rolled up.

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Now , re-oil the exposed part of the pan and add 1 / 2 of the remaining mixture.

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Repeat steps 4 and 5.

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Repeat step 5 , which should use up the rest of the egg mixture.

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Allow to cool and wrap in paper towe.

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Ingredients

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eggs, stock, mirin, sugar, soy sauce, green onion