Japanese Omelet (Tamagoyaki)
Japanese Omelet (Tamagoyaki)
Rating: (1 rated)
  • 4 eggs
  • 1 tablespoon (15 ml) mirin
  • 1/2 teaspoon (2.5 ml) sugar
  • 1/2 teaspoon (2.5 ml) soy sauce
  • Preparation
  • 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.
  • Description
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