Tamagoyaki (Japanese rolled omelette)

Method
Prep:10min  ›  Cook:15min  ›  Ready in:25min 

1. Whisk together the eggs, mirin, soy sauce and sugar.
2. Heat 1/3 of the oil in a large non-stick frying pan over medium high heat. Add about 1/3 of the egg mixture and quickly swirl the pan to evenly cover the bottom, as you would a crepe. Once set, start rolling up the omelette from one side to the other.
3. Keep the roll to one side, then add another third of the oil to the pan, then another third of the egg as before. Swirl the pan, ensuring the entire bottom is covered, including around and underneath the first roll. Once set, repeat and roll up as before, starting with the side containing the first roll so that it is at the centre.
4. Repeat the process with the remaining oil and egg. Once rolled up, transfer to a bamboo rolling mat. Roll up tightly, then allow to cool for a few minutes.
5. Unwrap the omelette, then slice into six pieces. Enjoy warm or cold.

Tip

For serious Japanese home cooks, you can buy a tamagoyaki frying pan - a rectangular non-stick frying pan used specifically for making this omelette. The pan is available to order online or can be found in some speciality shops, like Japan Centre.