• Eggs2
• Water (or dashi broth)50ml
• ★Sugarabout 1 tbsp
• ★Mirin1 tsp
• ★Sake1/2 tsp
• ★Salta little over 1/8 tsp
• Vegetable oilto taste

1. 1

   Combine 2 eggs, 50ml water (or dashi broth), about 1 tbsp sugar, 1 tsp mirin, 1/2 tsp sake, and a little over 1/8 tsp salt in a bowl. Mix thoroughly with a whisk until no lumps of egg white remain, being careful not to create foam.

2. 2

   Strain the egg mixture through a mesh strainer, then strain again through a fine-mesh tea strainer. Stirring with a spoon as you strain will help it go through more efficiently.

3. 3

   Lightly coat a tamagoyaki pan with vegetable oil using a paper towel soaked in oil, and heat over medium heat.

4. 4

   Once the pan is warm, reduce the heat slightly and pour in 1/3 of the egg mixture.

5. 5

   When bubbles start to appear, pop them with chopsticks, then roll the egg toward you while it is still slightly undercooked. It is easier to roll if you lift the pan away from the heat.

6. 6

   Slide the rolled egg to the far end of the pan, wipe away any residue with the oiled paper towel, add a little more vegetable oil, then pour in half of the remaining egg mixture, letting it flow underneath the rolled egg.

7. 7

   Roll it toward you in the same way, then cook the rest of the egg mixture the same way. Roll a total of 3 times.

8. 8

   At this point, keep the inside slightly undercooked.

9. 9

   Reduce to low heat and press the sides of the egg roll firmly against the pan with a spatula to cook it through to the center.

10. 10

    Pressing firmly in both vertical and horizontal directions with the spatula will give you a tall, compact tamagoyaki with no gaps.

11. 11

    Even if the shape falls apart while rolling, pressing it firmly with the spatula at the end will help reshape it.

12. 12

    After turning off the heat, cover with a lid and let it steam briefly to prevent any undercooked spots.

13. 13

    Let it cool to room temperature, then chill in the refrigerator to enhance the flavor — great for bento boxes.

14. 14

    To make dashimaki tamago, replace the 50ml of water with dashi broth, or add 1/2 tsp of granulated dashi powder to the 50ml of water.

15. 15

    If doubling the recipe, increase the number of times you pour in the egg mixture and roll gradually — this makes it much easier to handle.

Straining the egg mixture gives the tamagoyaki a smooth texture and a clean appearance. The seasoning is on the sweeter side, but feel free to adjust it to your taste.

• Calories195 kcal
• Protein12.5 g
• Fat10.2 g
• Carbs14.8 g
• Sodium0.6 g