Similar to a sweetened omelette, tamagoyaki can be prepared as nigiri sushi or included as one of the many side dishes to a meal. It is also a common addition to bento boxes.
A square frying pan is needed to create its pretty square shape, but a round one will if you don’t want the square shape.
Ingredients
8 eggs
1/2 cup dashi
3 1/2 oz sugar
1 tbsp mirin
2 tbsp soy sauce
Method
Mix all the ingredients in a bowl, careful not to over beat. Avoid foaming.
Grease a pan with oil lightly, and when heated at medium, pour half a ladleful of the eggs onto the pan. It should cover every corner of the pan.
When it is golden yellow, fold the far 1/3 end over towards you. then fold over again to form a rectangle.
Grease the exposed part of the pan lightly again and slide the cooked omelette over. Grease the other side of the pan and pour another 1/3 of the eggs into the pan.
The cooked part of the omelette should then be lifted and placed ontop of the eggs just added. Roll it over twice.
Repeat with the remaining egg mixture. Don’t forget to grease the pan again, though!
When it’s almost done, slide the omelette back and forth in the pan. This makes the surface of it a beautfully speckled shiny brown.
Remove from the pan carefully onto a plate, and press the sides to mold it more into a rectangular shape.
Cool slightly before slicing into 3/8 inch or 1cm thick pieces.
When serving as nigiri sushi, a strip of nori is often wrapped around the middle of the completed nigiri.