Tamagoyaki - A Traditional and Delicious

Japanese Omelette

Break the eggs in a bowl and add the mirin and soy sauce. Season with salt, pepper powder, and sugar. Beat the eggs using a fork or a pair of chopsticks.

Brush a non-stick pan with oil. You can dab oil with a kitchen towel too. Add one layer of the egg mixture and cook on a low-medium flame, till the top is 90% cooked. Roll this layer from one side till the complete end, and push it to the end of the pan.

Pour some more egg mixture on the pan to make the second layer of the omelette. Cook this layer till it is 90% done. Then, roll the first layer of the omelette over the second layer, and you will have a small egg roll.

Repeat the process of adding some egg mixture, cooking till 90%, and then rolling it with the prepared egg roll. When it is done, you will have a single large egg roll.

Put the egg roll on a plate. Cut a thin layer from each side of the roll to get an even, rectangular- shaped egg roll. Cut the egg rolls into slices of approximately 1 inch thickness. Once the rolls are cut, the different layers of fried egg are clearly visible. The Tamagoyaki is prepared, you can garnish and serve.