Tamagoyaki 卵焼き is a type of Japanese omelette, which is made by rolling together several layers of cooked egg. These usually are prepared in a rectangular omelette pan called a makiyakinabe but you can make it in your microwave or a regular pan.
Tamagoyaki is relatively easy to make, and it’s a good side dish for bentos!
You will need:
2 ‘large’ eggs
1 /2 Tbs. sugar
1/2 tsp. mirin
1/8 tsp. salt
1/4 tsp. soy sauce
Oil for cooking
1.) Heat up a pan on medium-low heat.
Get a small bowl of oil ready for later.
2.) Mix all the ingredients together using a fork or chopsticks, never use a whisk, the egg will end up foamy and the tamagoyaki won’t come out right.
3.) Coat the heated pan with a little oil. Put in about 2 to 3 Tablespoons of the egg mixture into the pan. Cook gently (Lower the heat if necessary) until it’s not quite set on top, but not runny.
4.)Roll it up with a fork or chopsticks to one side of the pan.
5. Brush the exposed part of the pan with a little oil.
6.) Put another couple of tablespoons of egg mixture in the pan. Spread it around, lifting the cooked egg so that the uncooked egg flows below it.
7.) Cook until this layer is almost set, then roll the whole egg to the opposite side of where it is.
8.) Brush the pan again with oil. Add another couple of tablespoons of egg mixture in the pan, and spread around the pan and under the cooked egg.
9.) Keep repeating this procedure until the egg mixture is used up.
8.) Take the egg out of the pan, Roll it up tightly. Leave out to
Cool until room temperature.
9.) cut it into pieces and put it into your bento box!
A 2-egg is thinner than a 4 egg but if you’re making a bento for just yourself, it’s a bit more practical.
You will only probably need 3 layers of egg.
(recipe found on Justhungry.com)