Tamagoyaki is a Japanese rolled omelette. It is often cooked in a tamagoyaki pan in few layers and each layer is rolled up with the previous layer until is comes into a nice and thick rectangular log shape. The original one is without seaweed or dried spinach. This omelette is a perfect dish for lunch box or side dish.
- 3 eggs
- 2 teaspoons dried seaweed or spinach (soak in cold water for 10 mins and drain)
- 1 teaspoon mirin
- Beat the eggs with mirin and salt.
- Add the seaweed or spinach.
- Heat the tamagoyaki frying pan over medium heat. Dip a paper towel in oil and coat the pan. Add a little egg mixture to check if the pan is hot enough.
- Pour a thin layer of egg mixture in the pan and make sure the mixture covers the pan. When it is almost cooked, roll the egg layer and push to the far side of the pan.
- Pour egg mixture to cover the pan again. When this layer is half cooked, roll the previous layer together and then push to the far side of the pan.
- Repeat until the egg mixture is finished.
- Remove from the pan. Cut into 6 pieces and serve.