About this recipe:Tamago is a Japanese omelette, one that you may have tried at your favourite sushi restaurant. Flavoured with dashi stock and soy sauce, and a bit of sugar and mirin for sweetness, it's a nice addition to any Japanese spread.
60ml prepared dashi stock
1 tablespoon sugar
1 teaspoon mirin (Japanese sweet wine)
1/2 teaspoon soy sauce
1/2 teaspoon vegetable oil, or more as needed
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Method Prep:5min › Cook:15min › Ready in:20min
Beat eggs thoroughly in a bowl; dashi stock, sugar, mirin and soy sauce and whisk until sugar has dissolved.
Place a nonstick frying pan over medium heat. Oil the pan with vegetable oil. Pour a thin layer of egg mixture into the hot pan and swirl to coat pan.
When egg layer is firm on the bottom but still slightly liquid on top, lift up about 1 inch of the edge of the omelette with a spatula and fold end over remaining egg layer; continue rolling the omelette to the end and push the roll to the edge of the pan. Oil the pan again if it looks dry; pour another thin layer of egg into the pan and lift the roll to let the egg flow underneath the omelette roll. Fold the omelette roll over the new layer of egg, continuing to roll to the end as before. Push omelette to edge of pan.
Pour a new egg layer into the pan, oiling the pan if needed. Roll the omelette over to incorporate the next egg layer into the roll. Pour new layers and roll into the omelette until all egg mixture has been used. Remove omelette to a serving platter and cut into 6 equal pieces to serve.