Tamagoyaki (Egg Omelette)

I could just eat this without sushi all day long.  It's very similar to a normal omelette but with a couple of added extras to give it a hint of sweet and saltiness.  It's a big hit in bento boxes and can also be used in different types of sushi or even a sushi bowl.

Mix the eggs together with chopsticks or a fork but not a whisk - you want the egg to be well mixed but don't want any extra air in it.  Mix in the other ingredients.

Start by putting a small amount of the mixture in a lightly greased pan and let it cook until solid on the bottom but still a little soft on top.

Roll up the egg to one side of the pan then add a little more of the mixture around and under the roll and repeat the instructions above until you've used all of the mixture.  

You might need to grease the pan in between rollings - the best way to do this is to put some oil on a piece of kitchen paper so you can just wipe the pan and not use too much oil.

Put the roll onto a rolling mat and roll up tightly.  If you are using/eating immediately, go for it!  If you're saving it for later, balance the roll (still in the mat) across a bowl or rim of a plate so it doesn't get soggy.

Slice and enjoy!


3 eggs
1 teaspoon mirin
1/2 teaspoon soy sauce
1 tablespoon sugar


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