Extremely Soft Tamagoyaki

Name: Extremely Soft Tamagoyaki
Yield: 3 servings
Cuisine: American
Ingredients: 3 Egg; 1 1/2 tbsp Sugar; 2 tbsp Shiro-dashi; 1 dash Salt; 3 tbsp Water

cookpad.japan @cookpad_jp

I just really wanted to make a soft tamagoyaki like the ones served at Japanese restaurants!

My tip is to roll it up quickly once it is half-cooked; then steam-cook, and wrap in plastic wrap.
In the cooler seasons, you can cut it into approximate serving sizes, store the pieces in a plastic container and it's convenient for making bentos.
Adjust the flavoring to your tastes! Recipe by Guriiin

I just really wanted to make a soft tamagoyaki like the ones served at Japanese restaurants!

cookpad.japan @cookpad_jp

I just really wanted to make a soft tamagoyaki like the ones served at Japanese restaurants!

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Ingredients

3 servings

3Egg
1 1/2 tbspSugar
2 tbspShiro-dashi
1 dashSalt
3 tbspWater

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Steps

1

In a bowl, mix all the ingredients, and pour into a pan coated with oil.
2

Use cooking chopsticks to stir the mixture. Roll it up all at once once it looks like the photo above.
3

After rolling, (don't worry about shaping it!) add in 1 tablespoon of water (not listed in the ingredients) in a circular motion around the pan, turn off the heat, and immediately cover with a lid.
4

Steam cook in residual heat for about 3 minutes.
5

Cut off a big sheet of plastic wrap, wrap up the tamagoyaki tightly. This will help shape it up nicely!
6

You can also roll it up in a bamboo sushi mat as shown above.
7

It will be ready in about 5 -10 minutes! Remove the wrap, and cut it into approximate sizes!
8

When storing, once it has cooled, put it in a plastic bag still in the plastic wrap, and chill in the fridge (the water content will leak out).