Tamagoyaki (Japanese Rolled Omelette)

Ingredients

• Eggs (4 large)
• Soy sauce (1 tablespoon)
• Mirin (1 tablespoon)
• Salt (1/4 teaspoon)
• Vegetable oil (1 tablespoon)

Instructions

1. In a bowl, whisk together the eggs, soy sauce, mirin, and salt until well combined. The mixture should have a uniform, lightly golden color.
2. Heat a non-stick tamagoyaki pan or a regular frying pan over medium heat. Add the vegetable oil, ensuring the base of the pan is well coated.
3. Pour a thin layer of the egg mixture into the pan, tilting it to ensure an even spread. Let it cook until the bottom sets but the top remains slightly runny.
4. Using a spatula or chopsticks, carefully roll the omelette from one end to the other. Push the rolled omelette to one side of the pan.
5. Pour another thin layer of egg mixture into the pan, tilting it again to allow the liquid egg to flow beneath the already rolled omelette.
6. Once the new layer is set but the top is still slightly runny, roll the omelette again, adding to the existing roll.
7. Repeat steps 5-6 until all the egg mixture is used, creating a thick, multi-layered omelette.
8. Remove the tamagoyaki from the pan and let it cool slightly before slicing into thick, bite-sized pieces. Serve warm or at room temperature.
9. Tip: For a variation, try adding fillings such as sautéed vegetables or cheese in between the layers for additional flavor.