Japanese Omelet (Tamagoyaki)
Japanese Omelet (Tamagoyaki)
Ingredients
- 4 eggs
- 1 tablespoon (15 ml) mirin
- 1/2 teaspoon (2.5 ml) sugar
- 1/2 teaspoon (2.5 ml) soy sauce
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a 33 x 23-cm (13 x 9-inch) Pyrex baking dish with parchment paper. Lightly oil sides and parchment paper.
- In a bowl, whisk all ingredients until smooth. Pour and spread into the baking dish. Bake for 12 to 15 minutes or until omelet is just cooked.
- Remove from the oven. Run the blade of a knife around omelet to unmould, as needed. Unmould and slide onto a work surface. Using the paper, roll omelet from the shorter side. Let cool on parchment paper so that it retains its moisture.
- Slice into rolls. Serve as is or cut into strips to make sushi.
Japanese Omelet (Tamagoyaki)