Tamagoyaki

Ingredients

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Sake

  Alcoholic beverage, made from rice

  1 tsp or 5g

• Soy sauce

  Made from soy (tamari)

  1 tsp or 6g

• Salt

  Table

  ¼ tsp or 2g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

Directions

1. Mix eggs, sugar, sake, soy sauce, and salt. Beat until well mixed.
2. Heat a non-stick fry pan over medium heat and spray very lightly with cooking spray. When a bead of the egg mixture drawn on the bottom of the pan solidifies right away, the pan is hot enough.
3. Pour just enough egg mixture into the pan to coat the bottom of the pan. Let it solidify, and begin rolling it into a roll starting from one side of the pan. When it's rolled up, add another bit of egg mixture to coat the bottom of the pan. Continue rolling your roll of egg back and forth in the pan, adding a coating of egg to the bottom of the pan between each roll. Don't allow the egg to brown, if you can avoid it - lower the heat or remove the pan from the heat temporarily to cool the pan down.
4. When all the egg is used up and the roll seems solid, transfer to a cutting board and cut into inch or inch and a half-thick slices. Serve.

Similar Foods

• Tamagoyaki Japanese style Egg Roll