Tamagoyaki (Japanese Rolled Omelette

• Produce

  • 1 green (2.5 cm green part Daikon radish
  • 1 1/2 sheet Nori

• Refrigerated

  • 3 Eggs, large

• Canned Goods

  • 3 tbsp Dashi

• Condiments

  • 1 tsp Mirin
  • 1 Soy sauce
  • 1 tsp Soy sauce

• Baking & Spices

  • 2 pinches Salt
  • 2 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Cooking oil

• Other

  • Bamboo mat
  • Long cooking chopsticks
  • Tamagoyaki frying pan (or a around 9" or 10" non-stick frying pan

Found on justonecookbook.com

Ingredients

• 3 large eggs
• 2 Tbsp. cooking oil (vegetable or canola)
• 1½ sheet nori (optional)
• 1 (2.5 cm) green part of daikon radish (its sweeter than white part)
• Soy sauce
• 3 Tbsp. dashi (Use Kombu Dashi for vegetarian)
• 2 tsp. sugar
• 1 tsp. soy sauce
• 1 tsp. mirin
• 2 pinches of salt
• Tamagoyaki frying pan (or a around 9 or 10 non-stick frying pan)
• Long cooking chopsticks
• Bamboo mat

Directions

• Gently whisk the eggs in a bowl. Its best to cut the eggs with chopsticks in zig-zag motion and do not over mix it.
• In another bowl, combine the seasonings and mix well.
• Pour the seasonings mixture into the egg mixture and whisk gently. Then pour the mixture into a measuring cup with spout and handle (so that itll be easier to pour into the frying pan).
• Heat the pan over medium heat, dip a folded paper towel in oil and apply to the pan. Put a little bit of egg mixture to see if the pan is hot.
• When you hear the sizzling sound, pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan.
• Poke the air bubbles to release the air. After the bottom of the egg has set but still soft on top, start rolling into a log shape from one side to the other.
• Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette.
• Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.
• When the new layer of egg has set and still soft on top, start rolling from one side to the other.
• Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette.
• Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.
• When the new layer of egg has set and still soft on top, start rolling from one side to the other.
• Now this is 3rd round. Poke the air bubbles...
• The 4th round. Make sure to spread all over including under the rolled egg.
• Continue rolling into the log.
• This is 5th round.
• This is 6th round and final...
• You can brown the omelette a little bit.
• Remove from the pan and place the omelette on the bamboo mat and wrap it up. Shape the egg when it is still hot. Let it stand for 5 minutes.
• Heat the pan over medium heat, dip a folded paper towel in oil and apply to the pan. Put a little bit of egg mixture to see if the pan is hot. When you hear the sizzling sound, pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan.
• Poke the air bubbles to release the air. After the bottom of the egg has set but still soft on top, start rolling into a log shape from one side to the other. Here I put half sheet of nori and then rolled (optional).
• Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette. Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.
• When the new layer of egg has set and still soft on top, start rolling from one side to the other. This is optional but I put another layer of nori sheet before rolling.
• Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette. Then pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.
• When the new layer of egg has set and still soft on top, start rolling from one side to the other. I put another sheet of nori here before rolling. Continue until all the egg mixture is finished.
• Remove from the pan and place the omelette on the bamboo mat and wrap it up. Shape the egg when it is still hot. Let it stand for 5 minutes.
• Slice the omelette into ½ (1 cm) pieces.
• Peel and grate daikon. Gently squeeze water out. Serve Tamagoyaki with grated daikon and pour soy sauce over daikon.