Heartwarming Rolled Omelet

Ingredients−1servings+

• eggs3 large
• dashi stock90 ml
• soup soy sauce1 teaspoon
• mirin1 teaspoon
• sugara pinch
• salta pinch
• cooking oilas needed
• grated daikon radishas needed
• soy sauce (for serving)as needed

Directions▶ Start cooking

1. In the dashi stock, add 1 teaspoon of soup soy sauce, 1 teaspoon of mirin, a pinch of sugar, and a pinch of salt. Stir well until the sugar and salt dissolve.
2. Crack 3 eggs into a separate bowl, and remove any eggshells if they fall in.
3. Add the eggs to the bowl containing the seasoning liquid and stir well with chopsticks, breaking up the egg whites.
4. Place a small square pan over medium-high heat. Dip a piece of daikon radish in cooking oil and use it to grease the bottom of the pan.
5. To check the pan's temperature, drop a small amount of the egg mixture into the pan and ensure it sizzles and cooks quickly.
6. Ladle a suitable amount of the egg mixture into the pan. Once it starts to set, use chopsticks to push the cooked portion to one side, creating space.
7. Pour more egg mixture into the empty space. Slightly lift the pan to allow the new egg mixture to flow underneath the already cooked egg.
8. Repeat this process until all the egg mixture is used, forming a multi-layered rolled omelet.
9. Place the finished rolled omelet on a bamboo rolling mat (makisu). Use the mat to shape the omelet.
10. Cut the shaped rolled omelet into 3 equal pieces and arrange them on a plate.
11. Serve with grated daikon radish and a drizzle of soy sauce for delicious enjoyment.

Tips

• Season with soup soy sauce instead of dark soy sauce to ensure a vibrant egg color.
• Adding sugar helps keep the rolled omelet moist.
• When stirring the egg mixture, stir with chopsticks, breaking up the whites, to prevent too much foam from forming.
• It's best to roll the tamagoyaki directly without straining the egg mixture.
• Use a small pan when making the rolled omelet to achieve a thick result.
• Even with a non-stick pan, it's good to grease it.
• Check the pan's temperature by dropping in a bit of egg mixture, and cook over medium heat, not too high.
• It's important not to overcook and to maintain a soft texture.
• Shaping with a bamboo rolling mat helps compress the egg, allowing you to enjoy a fluffy texture.
• Serving with grated daikon radish and soy sauce enhances the flavor.
• Adding about 90 ml of dashi stock to 3 eggs will result in a tender rolled omelet.

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