Just as Americans love their scrambled eggs, the Japanese love tamago-yaki(卵焼き), a rolled omelet. It's lightly cooked, not to brown and has a sweet taste. It's usually cooked in a special square or rectangular frying pan especially for tamago-yaki, but any frying pan will do. It takes a little practice, but is not difficult to make.
Basically, you're going to add about 1/3 of the egg mixture at a time, roll up the cooked egg sheet and add more mixture. The key is to keep the pan moving and run an oil soaked cloth over the pan at each stage to keep the egg from burning. Below the recipe is a really good instructional video showing how it's made. After you've had a little practice, you can experiment by adding other ingredients like chopped carrots, tuna, or cheese.
- 3 eggs
- 1 Tbsp. sugar
- 1 Tbsp. soy sauce
- 1 Tbsp. dashi stock
- a dash of salt
- Beat the eggs lightly with all the ingredients.
- Heat the pan and coat the surface with an oil soaked cloth.
- Pour in about 1/3 of the mixture, lightly cook the egg into a sheet and roll it up.
- Run the oil cloth over the pan an push the egg roll to the top of the pan. Brush oil over the bottom part.
- Add another 1/3 of the mixture making sure it gets under the egg roll and roll up again. Repeat this process with all the mixture.
- Remove your rolled egg cake and cut into thin slices and serve.