Tamagoyaki – Japanese omelet

Ingredients for 2 servings:

• 4 eggs
• some dashi powder, dissolved in 1 tbsp water
• 2 tsp soy sauce
• 1 pinch of salt
• some sugar
• 1 tsp mirin
• oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

for sushi or just like that

Mix the eggs with dashi, soy sauce, salt, sugar, and mirin (use more sugar if you don’t have any). The egg should not become foamy. Grease a pan, preferably a rectangular one, with oil and heat. Pour about 1/3 of the egg mixture into the pan. When the egg has set, carefully roll it from one side to the center. Rub the exposed side of the pan with oil again and add a little of the egg mixture. When the new layer of egg has set, roll it again, this time from the other side to the center. Repeat the steps until all the egg mixture is used up. When the omelet is cooked, remove it from the pan and let it cool. Cut into strips along the narrow side and use it for nigiri sushi, for example.