MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Tamagoyaki (Japanese Rolled Omelet)
Categories: Eggs, Sauces
     Yield: 2 servings

     4 lg Eggs
     1 tb Mirin
     1 tb White soy sauce
          +=OR=+
   1/2 tb Dark soy sauce
     1 tb Dashi stock; opt
   1/2 ts Granulated sugar
     1 ts Oil; more as needed

 In a small bowl, combine eggs, mirin, soy sauce, dashi
 (if using) and sugar. Whisk until well combined.

 Heat 1 teaspoon oil in a tamagoyaki pan or a nonstick
 8" skillet over medium heat. Using a small piece of
 folded paper towel, carefully wipe the excess oil from
 the pan and set aside paper towel (you will need it to
 grease the pan for each egg layer).

 Pour about 3 tablespoons of the egg mixture into the pan
 and quickly tilt the pan, swirling the egg mixture
 around to create an even layer. If there are thicker
 areas, gently poke a small hole at the thickest point
 with chopsticks and tilt and swirl the pan to cover
 exposed areas with more raw egg to form an even layer.

 After the layer is cooked, about 1 minute, using
 chopsticks or a rubber spatula, gently lift the egg
 edges on the farthest side to loosen the layer’s grip.
 While tilting the pan, carefully fold the egg about 1/4
 of the way toward yourself. Continue to fold the egg
 equally on itself until you have a narrow, rectangular
 omelet at the edge of the pan nearest you. Reduce the
 heat to medium-low if the egg is browning.

 Using the paper towel, lightly grease the exposed area
 of the pan. Pour another 3 tablespoons of the remaining
 egg mixture into the exposed area of the pan and quickly
 swirl it around to create another layer. Use chopsticks
 or a soft spatula to gently lift up the folded omelet
 and tilt the pan toward you so the raw egg mixture runs
 under the omelet.

 Once the layer is cooked, gently roll the omelet away
 from you in three to four flips. Repeat Steps 3 to 5
 with remaining three layers, greasing the pan before
 each additional layer. The number of flips will decrease
 as the omelet grows in size with each additional layer.

 Transfer omelet to a cutting board or a plate when done.
 Cut crosswise into four pieces and rotate, cut side up,
 to show egg layers. (If using a nonstick 8" skillet, you
 can trim both ends of the omelet to make them even.)

 Serve immediately or chill for later.

 Recipe by Kiera Wright-Ruiz

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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