RECIPE: Tamagoyaki - Simple Japanese Egg Omelette

I've always love Tamagoyaki from a Japanese bento box. It is soft and you can enjoy them as a light snack or serve it as an appetizer. It is very easy to make from simple ingredients. However it takes a little practice when you roll them on the pan.

Ingredients

3 eggs

a stalk of green onion (or parsley, cilantro, etc)

olive oil (any type of greasing)

Dashi Stock

a pitch of Bonito soup stock 

1 tablespoon of hot water

2 tablespoon of cold water

Seasoning

1 teaspoon of soy sauce

1 teaspoon of sugar

a pitch of salt

Direction

1. Mix 3 eggs in a medium sized bowl.

2. Cut the green onions into small pieces

3. For dashi stock, I use Hondashi Bonito Soup Stock. Sprinkle a little of the stock into a cup, and add 1 tablespoon of hot water to dissolve. Add 2 extra tablespoon of cold water to the stock.

Ajinomoto - Hon Dashi (Soup Stock) 4.23 Oz. is available on Amazon

4. Add the dashi stock, seasonings, and chopped green onions into the egg mixture.

5. Turn on burner to medium heat. Brush olive oil onto pan. (I am using a 9-inch non-stick pan)

6. Add just enough egg mixture so that it covers the whole pan.

7. When it looks like it's 60-80% cooked, roll the omelette with a pair of chopsticks.

8. After it is rolled, brush more oil onto the pan.
9. Move omelette to one side of the pan, and add more egg mixture next  it.
10. When it is 60-80% cooked again, roll it.
11. Repeat 8-10 until you use all of the egg mixture.

12. Let the omelette cooled on a plate.
13. Cut it into 1-inch pieces and enjoy!