Tamagoyaki

Ingredients for 1 servings:

• 4 m.-sized eggs
• ½ tsp, leveled sugar
• 20 ml soy sauce
• 2 pinches of salt
• 3 tbsp Dashi , made from 3 tbsp water and a little bit of Dashi powder or 3 tbsp meat broth, liquid
• ½ bunch of herbs, e.g. parsley, oregano, leek, chives
• 3 tbsp chili pepper(s), cut into rings
• Mushrooms, pickled, or rice as a side dish
• ½ tbsp oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Japanese omelette, without rice wine

Gather 1 board, 1 small pan (preferably a square one), 1 large bowl, and 1 small bowl. Crack the 4 eggs into the large bowl and whisk until the yolks are blended with the egg whites. In the small bowl, combine the soy sauce, sugar, dashi or broth (I liked that too if you don’t have dashi), and a pinch of salt. Let it sit for a moment, then finely chop the bunch of your chosen cabbage and add it to the egg mixture. Heat oil in a pan, then place the small bowl into the large bowl and stir everything together. When the oil is hot (adding a small drop of egg to the pan and waiting until it sizzles), add some of the mixture to the pan and heat until the top is almost cooked through. Turn over and after 10 seconds, start rolling the mixture. Turn the finished roll to one side and add more raw mixture to the pan. Briefly lift the finished roll and let a little of the raw egg mixture flow under the roll. Heat again until the top is almost cooked through. Roll both together again and repeat until the raw mixture is completely used up. You may run out of oil if you repeat the rolling process too many times; simply add more oil if this happens. Tamagoyaki is a common Japanese omelet and is usually made with rice wine in the mixture. This version would be alcohol-free. You can add rice or other things as a side dish. I chose mushrooms, chili rings, and tomatoes as a side dish and also added bell peppers to the mixture. As always, artistic license applies here.