Tamago is a sweet and savory Japanese rolled omelet, and though you might be used to seeing it at a fancy sushi restaurant, tamago is super easy to make at home! My brother and I make tamago so often, we got a rectangular pan specifically for making tamago. But don't worry, you can just use a regular round pan!
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Ingredients
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2 eggs
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1 tablespoon chicken broth (alternatives: vegetable broth, beef broth, dashi, water)
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1 teaspoon granulated sugar
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1 teaspoon mirin**
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1/2 teaspoon soy sauce
**Mirin is a sweet cooking wine. You can find it in the Asian isle of most grocery stores!
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Instructions
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In a measuring cup with a spout, whisk together the eggs, broth, sugar, mirin, and soy sauce. Make sure the egg mixture is smooth and well-combined.
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Add a little bit of olive oil or neutral oil to a pan. Coat the bottom of the pan evenly, and set the heat to low. Pour in about 1/4 of the tamago mixture. After a minute or so, the top of eggs should be set but still soft. Use a wide, flat spatula to fold or roll it over itself. Slide the rolled egg to one side of the pan, then pour on another 1/4 of the egg mixture. Once set, roll the previous egg roll into it. Repeat until you've used all the egg.
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Serve hot, room temperature, or cold. Tamago makes an excellent, delicious, protein-packed breakfast, lunch, or side dish!
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