About This Dish: This type of tamagoyaki is usually eaten for breakfast or lunch when onigiri (rice balls) or rice is served. Believe me, this goes terrifically with onigiri! Japanese mothers usually pack this into their children's lunch boxes making this dish a comfort food.
What you need: (Makes 6 pieces of tamagoyaki, enough for 2 people!)
2 large eggs
1.5 TBSP sugar (brown or white)
Oil for the pan (I use olive oil)
A small pan
Some people like to add soy sauce and vinegar. Play around and see what you like best! You can even try to add veggies.
1. Place 1 tbsp of oil on the pan and start heating it up using medium heat. We want to make sure the pan is hot hot before placing anything on it.
2. While you are heating up the pan, place 2 eggs and 1.5 tbsp of sugar (I used brown sugar here) and mix it, just like when you make scrambled eggs.
3. Pour in a sixth of the mixture from (2) and scramble it up. Put it all to one side (like the photo). This will be the center piece of the rolled up Japanese omelette!
4. Pour in the second sixth of the egg mixture on top of (3). Lift the inner side of (3) so that the new mixture pours beneath it.
5. Roll the egg up! From bottom to top, starting from the heavy side of the egg where the center piece is.
6. Move the rolled up egg from (5) to the bottom of the pan once again. If there is not enough oil, drop in some more of it before you move on to prevent the egg from sticking onto the pan.
7. Repeat processes (4) through (6) four more times until you run out of the egg mixture. Remember, always lift the center piece up a little bit to pour the new mixture into the bottom (please look at photo below). This really helps when you roll the egg up; it sticks the new egg mixture to the already existing one.
8. After you complete the process, cut the omelette up into 6 equal pieces!
This dish is eaten usually for breakfast and lunch when onigiri (rice balls) and rice is served with other meat and veggies. Enjoy and please let me know of any feedback you may have!