Ingredients
2
2 servings
- •4 large eggs
- •2 teaspoons sugar
- •1 pinch salt, to taste
- •1 teaspoon sake
- •1 teaspoon mirin
- •⅓ cup bonito dashi broth
- •oil, to taste
- •1 shiso leaf
- •grated Japanese radish, for serving
- •soy sauce, for serving
Instructions
- In a large mixing bowl, add the eggs, sugar, salt, sake, mirin, and broth, and mix well.
- Heat a tamagoyaki pan at over medium heat. Brush a thin layer of oil on the pan.
- Pour ⅙ of egg mixture into pan and quickly swirl to cover the entire pan. When the egg is set, gently roll the egg.
- With the rolled egg still in the pan, pour in ⅙ of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is set, roll the omelette toward you.
- Repeat, adding ⅙ of the mixture at a time, continuing to roll the egg into a large roll.
- Cut the tamagoyaki in half and pierce with a skewer.
- Serve with a shiso leaf, grated radish, and soy sauce.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 363
- Carbohydrate: 12g
- Fat: 25g
- Fiber: 0g
- Protein: 18g
- Sugar: 4g
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