Tamagoyaki (Japanese Omelette)

Eggs are one of the most versatile ingredients in your fridge so I love to have a few handy recipes. This is one of my favorite appetizer dishes at Japanese restaurants. Though skill-wise is probably one of the harder dishes, ingredient-wise it's pretty simple. With some patience and practice, you too can perfect this dish, but probably not a good idea to make for more than 1-2 people. Enjoy!

Before...

and After!

Tomagoyaki (Japanese Omelette)

Serves: 1-2

Ingredients:
Eggs - 2 large

Sugar - 3/4 tablespoon

Mirin - 1/2 teaspoon

Splash of salt and soy sauce

Directions:

1. Beat eggs with all the ingredients.
2. Pour oil on a hot pan. Make sure it's completely coated. Pour 1/4 of the egg into the pan, try to spread it out evenly into a thin layer.

3. Slowly roll the egg when the bottom is cooked but the top is still a bit runny so it will stick together.

4. Add oil to the pan and pour another 1/4 of egg into pan. Repeat and roll. (You can blog the oil on the rolled egg while in the pan so it's not as greasy when it's served.)

5. When it's done, blog excess oil, let cool. You can wrap it in a paper towel and try to shape and tighten it. Cut into slices and it's ready to serve! Can also be served cold refrigerated.