Making Tamago (Japanese Rolled Omelette)
Tamago, a slightly sweet rolled omelette, uses thin layers of seasoned egg cooked and rolled in a rectangular pan called a tamagoyaki pan.
Method summary:
- Beat eggs with a bit of mirin, sugar, and soy sauce (adjust to taste).
- Lightly oil a rectangular or small nonstick pan and heat over medium-low.
- Pour a thin layer of egg, let it set slightly, then roll to one side using chopsticks or a spatula.
- Oil the exposed pan, add another thin layer, lift the rolled omelette and let the new layer flow underneath, then roll again. Repeat until all egg is used.
Tips:
- Keep the heat moderate to avoid browning.
- Practice rolling; a neat roll is the hallmark of tamago.
- Slice into bite-sized pieces and serve with rice or as part of a bento.
Tamago balances sweet and savory and is a lovely, elegant egg preparation.