Tamagoyaki (Japanese Rolled Omelette)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   In a bowl, whisk 4 eggs with 60 ml dashi stock, 1 tsp soy sauce and 1 tsp sugar until smooth.

2. 2

   Brush a rectangular frying pan with a little of the 1 tbsp oil over a medium heat.

3. 3

   Pour in a thin layer of egg mixture, leave it to set and roll it up with chopsticks, starting from the far edge.

4. 4

   Oil the pan again, pour in the next layer and let it run underneath the roll, then roll up again – repeat for 3–4 layers.

5. 5

   Take the finished omelette out of the pan, leave to cool briefly and cut into 2 cm thick slices.