Tamagoyaki (Japanese Rolled Omelette) with Tofu

Ingredients

• 4 oz Silken Tofu
• 2 Large Eggs
• 1 teaspoon Soy Sauce (low sodium)
• 1 teaspoon Mirin (sweet rice wine)
• 1/2 teaspoon Sugar
• 1 teaspoon Vegetable Oil

Instructions

1. 1In a medium bowl, combine the 4 oz of silken tofu, 2 large eggs, 1 teaspoon of soy sauce, 1 teaspoon of mirin, and 1/2 teaspoon of sugar. Whisk everything together until the mixture is completely smooth and there are no lumps of tofu visible.
2. 2Place a square or rectangular non-stick pan, about 8x8 inches, on the stove over medium heat. Add the 1 teaspoon of vegetable oil to the pan and let it heat up until it shimmers, which should take about 30 seconds.
3. 3Pour a thin layer of the egg and tofu mixture into the heated pan, tilting the pan to spread it evenly. Cook for 1 to 2 minutes, or until the bottom is set and lightly golden, but the top is still slightly wet. Use chopsticks or a spatula to gently fold about one-third of the omelette over itself, towards the center of the pan.
4. 4Slide the folded omelette to one side of the pan. Pour another thin layer of the remaining egg mixture into the empty space in the pan. Carefully lift the folded omelette slightly to allow the new layer of egg mixture to flow underneath it, connecting the layers.
5. 5Cook this new layer for 1 to 2 minutes, until it is partially set but still a little wet on top. Roll the omelette over itself again, incorporating the newly cooked layer. Repeat this process of adding a thin layer of egg mixture to the empty space, letting it partially set, and then rolling the omelette, until all of the egg mixture has been used.
6. 6Once all the mixture is used and the omelette is fully rolled, cook for an additional 1 to 2 minutes to ensure it is cooked through. The omelette should feel firm to the touch. Carefully slide the finished tamagoyaki out of the pan onto a plate. Let it cool for at least 5 minutes before slicing it into bite-sized pieces.

Substitutions

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