Tamagoyaki (Japanese Rolled Omelette)

Ingredients

• 3 large Eggs
• 1 teaspoon Soy Sauce (or Tamari)
• 1 teaspoon Mirin (Sweet Rice Wine)
• 1/2 teaspoon Granulated Sugar
• 1 teaspoon Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, whisk together the 3 large Eggs, 1 teaspoon Soy Sauce, 1 teaspoon Mirin, and 1/2 teaspoon Granulated Sugar until everything is completely combined and smooth.
2. 2Place a small non-stick frying pan (about 20.32 cm) over medium-low heat, which is around 150°C. Add the 1 teaspoon Vegetable Oil and tilt the pan to coat the bottom evenly.
3. 3Pour about one-quarter of the egg mixture into the hot pan, tilting the pan to create a thin, even layer covering the bottom. Cook for 1 to 2 minutes, or until the egg is almost set but still looks slightly moist on top.
4. 4Using chopsticks or a spatula, gently fold the cooked egg layer in half, then in half again, towards one side of the pan. Push this rolled omelette to the side where you just folded it.
5. 5Pour another quarter of the egg mixture into the empty space in the pan. Lift the folded omelette slightly to let the uncooked egg mixture flow underneath it. Cook for 1 to 2 minutes, until this new layer is almost set.
6. 6Roll the original omelette over the new layer, continuing to fold it onto itself. Push the rolled omelette back to one side of the pan.
7. 7Repeat steps 5 and 6 two more times, adding the remaining egg mixture in thin layers and rolling the omelette, until all the egg mixture is used and you have a layered, rolled omelette.
8. 8Slide the finished tamagoyaki out of the pan onto a plate. Let it cool for about 5 minutes, which helps it hold its shape, before slicing into bite-sized pieces to serve.

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