The pan must be a proper tamagoyaki pan (rectangular) or a small round pan. The technique is the same for both.
What You Need
- 3 large eggs
- 2 tbsp dashi
- 1 tsp mirin + 1 tsp soy sauce + ½ tsp sugar
- Neutral oil
How to Make It
Beat: Whisk eggs with dashi, mirin, soy sauce, sugar. Do not over-beat. Strain through a fine sieve into a pourable cup.
Heat pan to medium with a thin coat of oil.
Layer 1: Pour ⅓ of egg mixture. When 70% set (still wet on top), fold in thirds toward you. Push to far end.
Layer 2: Re-oil exposed pan. Pour ⅓ of mixture under and around the roll. When setting, fold back toward you, using the existing roll as the core.
Layer 3: Repeat. Roll should now be compact and multi-layered.
Shape: Transfer to a bamboo mat. Roll and press into a tight rectangle. Hold 1-2 minutes. Rest 5 minutes. Slice into rounds.
From our Tokyo Meets Tuscany collection.