Tamagoyaki (Rolled omelette) (Japanese)

Tamagoyaki is impressive at a first glance, like something which might be difficult to make, but don't worry, it's really not that hard. All you need is patience and a source of heat. It's easier to make in a special Tamagoyaki pan, of course, in order to achieve the ideal shape, but you don't even need one of those, it's totally doable in a regular frying pan too. The result? One of the creamiest and fluffiest omelettes you've ever had. :)

Recipe sources: JustOneCookbook and JapanCentre.

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Coconut and raspberry muffins (vegan).

Five years ago: Dulceață de gutui (Romanian quince jam) (vegan).

Six years ago: Chicken and pomegranate molasses stew (Middle Eastern-style).

Seven years ago:Penne alla vodka (Italian-American).

Eight years ago: Baby making and no cooking :).

Ingredients (Serves 2):

• 3 large eggs
• 2 Tbsp neutral flavor oil (vegetable, canola, etc)
• 3 Tbsp dashi (Use Kombu Dashi for vegetarian)
• 2 tsp sugar
• 1 tsp soy sauce
• 1 tsp mirin
• 2 pinches of salt (kosher or sea salt; use half if using table salt)
• 1/2 tsp black pepper
• finely chopped parsley or chives (optional)

Gather all ingredients to have them ready.

Gently whisk the eggs in a bowl. It's best to "cut" the eggs with chopsticks in a zig-zag motion and do not over mix. 

Mix the seasonings in another bowl. Pour the seasonings mixture into the egg mixture and whisk gently. Push it through a sieve to achieve the lightest and fluffiest texture possible.

Then pour the mixture into a measuring cup with spout and handle (so that it'll be easier to pour into the frying pan).

Heat the pan over medium heat, dip a folded paper towel in oil and apply to the pan. When you hear the sizzling sound, pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan. After the bottom of the egg has set but still soft on top, start rolling into a log shape from one side to the other. You can also sprinkle some greens on it as you roll.

Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette. Repeat with the next pouring of liquid egg mixture.

When almost done, again roll it over the already rolled end. Again brush with the oil-dipped paper towel. 

After the 6th round and final, you can keep the omelette over heat to brown it a little. Remove from the pan and place the omelette on the bamboo mat and wrap it up. Let it rest for 5 minutes. Serve hot, cut into slices.