Tamagoyaki (Japanese omelette) is one of those deceitfully simple dish that needs a bit of an experience and skill to do. Here, I'll share with you mine so you won't have to waste a perfectly good egg mixture.
Tips for success:
- Use non-stick pan if you have one, it does not need to be the rectangular-special tamagoyaki pan (as you'll see below). You don't need a non-stick pan but if you use it, it'll make things a lot easier.
- Use plenty of oil: the right amount is when you can see beads of oil on the pan floating around but not swimming, it is quite a bit of oil!
- Use medium-high heat. The egg will cook very fast but it needs to be on rather high heat.
(makes 3 servings)
3 Tbs water/dashi
1 tsp mirin
1 Tbs sugar
1 tsp soy sauce
a pinch of salt (optional)
minced parsley or chopped green onion (optional)
Mix all the above ingredients together, set aside.
Heat the pan on medium-high heat and smear generously with paper towel-soaked oil (see above tip for oil). Test the pan for readiness: a smidgen of egg mixture should bubble vigorously when dropped on the surface.
Pour about 1/3 of egg mixture . Swirl it around the pan -- the egg should be a bit thicker than a crepe but thinner than a pancake. Wait until the surface is almost set and custardy-looking before rolling the egg toward you. Keep rolling the egg then slide the rolled egg on the other side of the pan. Oil the pan generously and repeat the same process until all egg mixture is used.
When properly done, the egg will look like this:
Shape it gently into a log while still on hot pan. When the surface is lightly golden brown, transfer the egg log onto cutting board but let it cool for about 10-15 minutes before slicing.
I serve tamagoyaki as part of breakfast, but I think you can eat it any time of the day.