Tamagoyaki

Ingredients for 2 servings:

• 3 eggs
• 1 ½ tbsp sugar
• 1 dash of soy sauce
• 1 tbsp water or dashi, if desired
• n. B. Oil for frying

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Japanese sweet omelet

Whisk together the first four ingredients, except for the oil, until the sugar has dissolved. Heat a pan over medium heat and lightly coat with oil. Pour enough egg mixture into the pan to thinly cover the bottom. Let the mixture set until the underside is firm, but the surface is still moist and shiny. The omelet should only brown slightly, if at all. Now, using one or two spatulas, roll up the set egg in the pan. If necessary, add a little more oil to the pan and then pour in a little more of the egg mixture. Now lift the already rolled up piece of omelet so that some of the unset egg mixture runs underneath. This will bind the individual layers together. Let it set slightly again and then roll it up. Continue in the same way with the remaining egg mixture. You can flatten the egg roll a little every now and then with the spatula. This will create a rectangular shape and look a little closer to the original Japanese version. Then cut the omelet into small, bite-sized pieces. It tastes great both hot and cold. Perfect for lunch boxes/bentos and buffets.