Tamagoyaki

Ingredients

• Egg3 count (165 g)
• Granulated Sugar2 teaspoon (10 g)
• Rice Vinegar1/3 tablespoon (5 g)
• Soy Sauce1 teaspoon (5 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   For this recipe you can use rice vinegar or regular vinegar.

2. 2

   Step 2

   Beat the eggs and add the soy sauce, rice vinegar, sugar and a pinch of salt. Mix well.

3. 3

   Step 3

   If you have dashi, mix with water and add to the previous mixture. The amount will be twice the amount of soy sauce.

4. 4

   Step 4

   Heat half of the oil in a rectangular pan over medium heat and add 1/3 of the egg mixture.

5. 5

   Step 5

   Once the bottom of the egg has set, roll it up and add the remaining oil along with 1/3 of the egg.

6. 6

   Step 6

   Lift the roll to allow the egg mixture to flow under it. Once set, roll up again. Repeat until you have a larger roll.

7. 7

   Step 7

   Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tamagoyaki can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.