Tasty Planner - Recipe - Easy Tamagoyaki by Lynds

Instructions

Collect your tools!

Good nonstick tamago or crepe pan (I’m using a great square pan bought from a local store called Marukai – which is luckily not too bad a drive away from me).

You’ll also need either chopsticks or a whisk to scramble the eggs, I prefer chopsticks because a whisk might make the eggs too bubbly.

A bowl to mix the ingredients

Measuring spoons.

I also use a wide spatula and sometimes a small silicone spatula to help roll the omelette.

A sharp knife.

Crack your eggs into your bowl and add your mirin, soy sauce, and sugar while blending. You don’t exactly want bubbly eggs, only frothy, to keep the omelette light and airy but still solid enough to stand on its own.

Turn on medium heat and oil your pan, make sure you get the sides of the pan oiled because this is where you’ll be leaning the egg and sliding your spatula around. I usually use a piece of paper towel to spread the cooking oil around.

Pour your mixture on evenly, you don’t want it cooking immediately as it hits the pan, so you’re not looking for a loud (if satisfying) fry sound as it hits, but a softer sizzle. If you’re bubbling up, it’s probably too hot, but don’t worry, just turn down your heat, the first part of the egg that hits the pan will be in the middle of the roll, so it won’t be too obvious.

Tilt your pan around to spread the mixture, you want to spread the egg evenly around the pan, without it being too thin. This shouldn’t take more than a few seconds. Wait for it to cook a little, it should be opaque and start bubbling up from underneath as the bottom cooks. Now comes the fun part.

I use a wide flat spatula for this: You’ll be coming in and trying to fold over the omelette, about an inch or more depending on how you want your tamago to look or how you’ll be presenting it. Flip it in and give the pan a tap on the handle to loosen up the egg (you may have seen many anime characters doing this as they cook). Give the pan a little shimmy to help move the omelette away from the back edge of the pan

Keep folding your egg up, don’t worry too much about the omelette being runny or raw on the inside, it should cook up from any residual heat. If not, simply leave it on medium heat for a little while longer, just be careful not to burn the omelette.

And you’re done!

That was predictably fast and easy wasn’t it! A rectangular tamago pan helps a lot near the end of the roll, as it keeps the edge clean and straight.

Now its ready to serve!