Japanese Rolled Omelettes
Called "tamagoyaki" in Japan, these bite-sized omelettes are great for breakfast and lunch time!
Total Time 15 minutes
Servings 2 people
- 5 large eggs
- 1 tablespoon mirin
- 1/2 teaspoon low-sodium soy sauce
- 1/2 teaspoon kosher salt
- canola oil for brushing
In a medium bowl, whisk the eggs with the mirin, soy sauce and salt.
Brush a 10-inch nonstick skillet with canola oil to prevent sticking and burning and whatnot. Add one-third of the eggs to the skillet and swirl it to evenly coat. Cook over moderate heat for about 1 minute, until the egg is almost set. Using a spatula, roll up the omelet and push it to the side of the skillet.
This is where things get a little tricky. Brush the skillet with more oil, then add another one-third of the eggs. Carefully lift the rolled omelet so the uncooked egg flows underneath it. Cook for 1 minute until the egg is almost set, same as the first time. Roll up the first omelet in the cooked egg, forming a second layer, and push to the side of the skillet. Repeat this process one more time with more oil and the remaining eggs.
Turn out the omelet onto a work surface and slice into 1 inch thick pieces. Best served warm!
These little guys are popular with kids for their slightly-sweet taste. They're great for lunchboxes!