Tamagoyaki

Ingredients

• 4 große large eggs
• 2 EL dashi broth
• 1 TL soy sauce
• 1 TL sugar
• 1 TL mirin
• 1 Prise salt
• 1 EL vegetable oil
• Etwas scallions (chopped)

Instructions

1. In a medium bowl, whisk the eggs, then add dashi broth, soy sauce, sugar, mirin, and a pinch of salt. Whisk until the sugar is dissolved and the mixture is well combined.
2. Heat a rectangular tamagoyaki pan or a small non-stick pan over medium heat. Add a thin layer of vegetable oil and spread it evenly with a paper towel.
3. Pour about a quarter of the egg mixture into the pan, tilting the pan to evenly coat the bottom. Cook until the bottom is lightly set but the top is still slightly moist.
4. Carefully roll the cooked egg layer from one end of the pan to the other. Push the rolled omelet to one end of the pan.
5. Add a little more oil to the empty part of the pan and pour in another quarter of the egg mixture. Slightly lift the already rolled omelet to allow the new egg mixture to flow underneath.
6. Once the new layer is lightly set, roll the entire omelet over the new layer to form another layer. Repeat this process until all the egg mixture is used.
7. Remove the finished tamagoyaki from the pan and place it on a cutting board. Let it cool for a few minutes.
8. Slice the tamagoyaki into 1-2 cm thick pieces and garnish with chopped scallions, if desired. Serve immediately.

Nutrition