玉子燒Tamagoyaki (Rolled Omelette)

Prep 5 min·Cook 10 min·Rest 5 min

1. 1You're here
   Step 1.

   Beat the eggs with chopsticks, cutting through the whites rather than whisking in air. Stir in the water, sugar, mirin, soy and salt until the sugar dissolves.

   4 Eggs3 tbsp Water (or dashi)1 tbsp Sugar1 tsp Mirin½ tsp Japanese soy sauce1 pinch Salt

2. 2
   Step 2.

   Heat the tamagoyaki pan (or a small frying pan) over a medium-low heat and wipe with oil using folded kitchen paper.

   1 tbsp Cooking oil

3. 3
   Step 3.

   Pour in a quarter of the egg and tilt to cover the pan. Pop any big bubbles. When the top is still slightly wet, roll it up from the far end towards you.

   4 Eggs

   Pan-fry

   Wok-chan's tip鑊仔貼士

   Rolling while it's still a little wet glues the layers together.
4. 4
   Step 4.

   Push the roll back to the far end, oil the empty part, and pour in another quarter, lifting the roll so egg runs underneath. Roll up again when nearly set.

   4 Eggs1 tbsp Cooking oil

   Pan-fry
5. 5
   Step 5.

   Repeat with the remaining egg. Tip onto a bamboo mat or cling film, wrap tightly and leave for 5 minutes to set the shape.

   4 Eggs

   5 min
6. 6
   Step 6.

   Slice into 2 cm pieces. Serve warm or at room temperature.

   4 Eggs

   Knife work