Eggs are one of the most versatile ingredients in your fridge so I love to have a few handy recipes. This is one of my favorite appetizer dishes at Japanese restaurants. Though skill-wise is probably one of the harder dishes, ingredient-wise it’s pretty simple. With some patience and practice, you too can perfect this dish, but probably not a good idea to make for more than 1-2 people. Enjoy!
Tomagoyaki (Japanese Omelette)
Serves: 1-2
Ingredients:
Eggs – 2 large
Sugar – 3/4 tablespoon
Mirin – 1/2 teaspoon
Splash of salt and soy sauce
Directions:
1. Beat eggs with all the ingredients.
2. Pour oil on a hot pan. Make sure it’s completely coated. Pour 1/4 of the egg into the pan, try to spread it out evenly into a thin layer.
2. Pour oil on a hot pan. Make sure it’s completely coated. Pour 1/4 of the egg into the pan, try to spread it out evenly into a thin layer.
![Tamago Step 2](https://michellekayoh.com/wp-content/uploads/2016/03/tamago-step-2.jpg?w=225&h=300)
3. Slowly roll the egg when the bottom is cooked but the top is still a bit runny so it will stick together.
![Tamago Step 3](https://michellekayoh.com/wp-content/uploads/2016/03/tamago-step-3.jpg?w=225&h=300)
4. Add oil to the pan and pour another 1/4 of egg into pan. Repeat and roll. (You can blog the oil on the rolled egg while in the pan so it’s not as greasy when it’s served.)
![Tamago Step 4](https://michellekayoh.com/wp-content/uploads/2016/03/tamago-step-4.jpg?w=225&h=300)
5. When it’s done, blog excess oil, let cool. You can wrap it in a paper towel and try to shape and tighten it. Cut into slices and it’s ready to serve! Can also be served cold refrigerated.