Japanese egg omelette rolls are called Tamagoyaki in Japanese. It is a very popular egg dish that's often served as a side dish or easily found in Bento, or Japanese lunch box. Introduced by Japanese Foodie, this recipe is very simple to make with a 9-inch round pan. Ingredients 3 eggs A stalk of green onion, parsley, cilantro, or any herbs you like (optional) 1 teaspoon of soy sauce 1 teaspoon of sugar A pitch of salt Dashi Stock: - a pitch of Bonito soup stock - 1 tablespoon of hot water - 2 tablespoon of cold water Olive oil, or any type of greasing Instruction:
- Mix 3 eggs in a medium sized bowl.
- Cut the green onions into small pieces
- For dashi stock, I use Hondashi Bonito Soup Stock. Sprinkle a little of the stock into a cup, and add 1 tablespoon of hot water to dissolve. Add 2 extra tablespoon of cold water to the stock.
- Add the dashi stock, soy sauce, sugar, salt, and chopped green onions into the egg mixture.
- Turn on burner to low to medium heat. Brush olive oil onto pan. (I am using a 9-inch non-stick pan)
- Add just enough egg mixture so that it covers the whole pan.
- When it looks like it's 60-80% cooked, roll the omelette with a pair of chopsticks.
- After it is rolled, brush more oil onto the pan.
- Move omelette to one side of the pan, and add more egg mixture next to it.
- When it is 60-80% cooked again, roll it.
- Repeat 8-10 until you use all of the egg mixture.
- Let the omelette cooled on a plate.
- Cut it into 1-inch pieces and enjoy!
Source
http://www.jfoodie.com/2015/05/tamagoyaki-recipe-simple-japanese-egg.html