Tamago Egg, also known as Tamagoyaki, is a popular Japanese rolled omelet that is both sweet and savory. This delicate and fluffy egg dish is a staple in Japanese cuisine, often enjoyed as a breakfast item, in bento boxes, or as a topping for sushi. The layers of egg are seasoned with a mixture of soy sauce, mirin, and sugar, giving it a unique and delightful flavor. Tamago Egg is simple to make and requires just a few ingredients, but mastering the rolling technique can be a rewarding experience. Its beautiful layers and balanced taste make it a favorite among both children and adults.
Ingredients:
- 4 large eggs
- 1 tablespoon soy sauce
- 1 tablespoon mirin (Japanese sweet rice wine)
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 teaspoon vegetable oil
Instructions:
- Prepare the Egg Mixture:
- In a medium bowl, whisk together the eggs, soy sauce, mirin, sugar, and salt until the sugar is fully dissolved and the mixture is well combined.
- Heat the Pan:
- Heat a tamagoyaki pan or a small non-stick skillet over medium-low heat. Add a small amount of vegetable oil and spread it evenly across the surface using a paper towel.
- Cook the First Layer:
- Pour a thin layer of the egg mixture into the pan, just enough to cover the bottom. Swirl the pan to ensure even coverage.
- As the egg begins to set but is still slightly runny on top, use a spatula or chopsticks to gently roll the egg from one end to the other, forming a log shape. Push the rolled egg to one side of the pan.
- Add More Egg Mixture:
- Lightly oil the empty part of the pan again. Pour another thin layer of the egg mixture into the pan, ensuring it flows under the rolled egg.
- As the new layer starts to set, roll the egg log back in the opposite direction, incorporating the new layer into the roll. Repeat this process, adding more egg mixture and rolling, until all the egg mixture is used.
- Finish Cooking:
- Once all the layers are cooked and rolled, let the tamagoyaki cook for an additional minute to ensure it is heated through.
- Shape and Serve:
- Remove the tamagoyaki from the pan and place it on a bamboo sushi mat or a piece of plastic wrap. Gently shape it into a more uniform log if necessary.
- Allow the tamagoyaki to cool slightly before slicing it into even pieces.
Enjoy your delicious and beautifully layered Tamago Egg, perfect for breakfast, bento boxes, or as a sushi topping!
