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Tamagoyaki

by Aiko Recipes › Breakfast

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10 minutes 7 Steps

  1. Gather the ingredients

    • 4 eggs
    • 2 tbsp dashi or water
    • 1 tbsp sugar
    • 1 tsp light soy sauce
    • 1 tsp mirin
    • A pinch of salt
    • Neutral oil
    • Grated daikon and soy sauce, to serve

  2. Mix the eggs

    Beat the eggs gently with chopsticks, without frothing them, then stir in the dashi and seasonings. Strain for an extra smooth finish.

  3. Heat the pan

    Heat the pan over medium and wipe it with oil on a folded paper towel.

  4. Cook the first layer

    60 seconds

    Pour in a thin layer and pop any bubbles. When it's just set but still wet on top, roll it from the far side towards you.

  5. Build the layers

    4 minutes

    Push the roll to the far side, oil the pan and pour in another thin layer, lifting the roll so egg runs underneath. Roll it back towards you. Repeat until the egg is used up.

  6. Shape and rest

    5 minutes

    Tip it onto a bamboo mat or cling film, roll it up tightly and leave to set its shape.

  7. Slice and serve

    Cut into 2cm slices and serve with grated daikon and a drop of soy.