Egg (tamago) Recipe

Cooking Instructions

1. 1

   Prepare the Egg Mixture

   In a mixing bowl, crack the eggs and whisk them until fully combined. Add mirin, soy sauce, sugar, and salt to the eggs and whisk again until the mixture is smooth and uniform.

2. 2

   Heat the Pan

   Heat a non-stick skillet over medium-low heat and add the oil. Ensure the oil coats the bottom of the pan evenly.

3. 3

   Cook the Egg Layers

   Pour a thin layer of the egg mixture into the pan, just enough to cover the bottom. Allow it to cook for about 1-2 minutes until the edges begin to set but the center is still slightly runny.

4. 4

   Roll the Eggs

   Using a spatula, gently roll the cooked egg from one side to the other, forming a log. Push the rolled egg to one side of the pan.

5. 5

   Repeat the Process

   Add more oil if needed, and pour another thin layer of the egg mixture into the pan, lifting the rolled egg so the new mixture flows underneath. Cook until set, then roll the first layer over the new layer. Repeat this process until all the egg mixture is used.

6. 6

   Final Cooking

   After the last layer is rolled, let the entire log cook for an additional minute. Remove from heat and let it cool slightly.

7. 7

   Slice and Serve

   Once cooled, transfer the egg roll to a cutting board and slice it into even pieces. Serve as a side dish or atop sushi rice.