Thick Japanese Omelette (Atsuyaki Tamago)

Name: Thick Japanese Omelette (Atsuyaki Tamago)
Yield: Serves 3 servings
Cuisine: American
Ingredients: 4 large eggs; 2 tablespoons mirin; 2 tablespoons sugar; 1 teaspoon salt; 1 teaspoon vinegar; 2 teaspoons cornstarch; 1/2 cup water (120 ml); 5 grams bonito flakes

TI27 @cook_40086554

A gentle and delicious Japanese omelette. Perfect for lunchboxes, sushi, or even as a snack or with tea!
Recipe background:
I wanted a homemade omelette that's tastier and more comforting than store-bought ones, so I made this! It's great for dinner, lunchboxes, or sushi.

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Ingredients

Serves 3 servings

4large eggs
2 tablespoonsmirin
2 tablespoonssugar
1 teaspoonsalt
1 teaspoonvinegar
2 teaspoonscornstarch
dashi (Japanese soup stock)
1/2 cupwater (120 ml)
5 gramsbonito flakes

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Steps

1

Pour the water for the dashi into a bowl and microwave for 2 minutes. Add the bonito flakes and cover with plastic wrap. Let the dashi cool completely.
2

In a separate bowl, add the eggs, mirin, sugar, salt, and vinegar. Mix well.
3

(Optional) For extra flavor, add 1 teaspoon of toasted sesame oil (not included in ingredient list).
4

Remove the bonito flakes from the cooled dashi. Dissolve the cornstarch in the dashi, then add it to the egg mixture. Heat a frying pan and lightly oil it (oil not included in ingredient list).
5

Reduce the heat to low. Pour about 2 ladles of the egg mixture into the pan. Pop any bubbles and cook until the surface is pale yellow and set, then roll it up.
6

Lightly oil the empty space in the pan, then pour in 1 ladle of egg mixture at a time, repeating the process and rolling each layer until all the mixture is used.
7

After the final roll, increase the heat to high and sear both sides for 15 seconds each to add a light golden color. Transfer to a plate, slice, and serve!
8

It's delicious with grated daikon and ponzu sauce. Since it's well-cooked, it keeps well—perfect for lunchboxes!