Tamago Yaki (sushi Omelette)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 4 large eggs
• 4 tablespoons dashi stock
• 1 tablespoon sugar
• 1 teaspoon mirin
• 1/2 teaspoon soy sauce
• salt

Recipe

• 1 beat the eggs very well, being sure to get them as smooth as possible.
• 2 pour about 1/4 of the mixture into a well-oiled tamago pan and spread as if you are making a crepe.
• 3 as the mixture cooks, bubbles and sets, roll it and move it to the back of the pan.
• 4 add more oil to the pan and some more of the mixture, making sure to get some under the roll.
• 5 as it cooks, roll the old roll back to the front of the pan, then again to the back.
• 6 repeat until you are out of mixture.
• 7 remove roll from the pan and roll as you would a sushi roll, squeezinng out excess liquid.
• 8 you can roll it into either a round or rectangular shape and slice it when it has cooled.
• 9 can be served as is, or as nigiri, atop a mound of rice wrapped in a thin sheet of nori.