Tamagoyaki (Sushi-Style Sweet Omelet)

Name: Tamagoyaki (Sushi-Style Sweet Omelet)
Yield: Makes 1 omelet (using 3 eggs)
Cuisine: American
Ingredients: 3 medium eggs (MS size; about 9 tablespoons total); 1 tablespoon sugar (about 12 grams); 3 tablespoons water (about 45 ml); 1 tablespoon concentrated noodle soup base (tsuyu) (about 15 ml); 2-3 tablespoons vegetable oil (for cooking; about 30–45 ml)

seikookies&福山雅治愛♥ @cook_40107931

This is a slightly sweet tamagoyaki with the flavor of sushi-style egg.
About this recipe:
I made this for my child who started living alone in Tokyo. I had never done this before, but I carefully measured the eggs and seasonings in tablespoons so they could make it on their own. Good luck living on your own!

seikookies&福山雅治愛♥ @cook_40107931

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Ingredients

Makes 1 omelet (using 3 eggs)

3medium eggs (MS size; about 9 tablespoons total)
1 tablespoonsugar (about 12 grams)
3 tablespoonswater (about 45 ml)
1 tablespoonconcentrated noodle soup base (tsuyu) (about 15 ml)
2-3 tablespoonsvegetable oil (for cooking; about 30–45 ml)

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Steps

1

Use 3 medium eggs (MS size) for this recipe. Each egg is about 3 tablespoons. Use this as a guide when adding the seasonings.
2

Add all the ingredients to a bowl and whisk well until fully combined.
3

Mix the ingredients in the sink to avoid spills and make cleanup easier.
4

Before cooking, heat the oil in a tamagoyaki pan (or small nonstick skillet) until it starts to smoke, then pour it into a separate container. Add a little oil back to the pan just before pouring in the egg mixture each time.
5

For a smoother texture, strain the egg mixture before cooking.
6

Because of the sugar, the omelet browns quickly. Cook over medium-low heat. Pour in one-third of the egg mixture, spread it evenly, and gently scramble.
7

When the egg is mostly set but still slightly soft on top, start folding it over.
8

Push the folded omelet to the far side of the pan. Add a little more oil to the near side of the pan.
9

Pour in the second third of the egg mixture. Tilt the pan so the new egg mixture runs under the cooked omelet, then use chopsticks to gently lift the omelet and let the raw egg flow underneath.
10

Fold and roll up the omelet again.
11

Pour in the final third of the egg mixture and repeat, letting the raw egg flow underneath and folding it up as before.
12

Your tamagoyaki is done!
13

When you slice it, it should look like this. For more layers, cook in more batches and roll slowly.