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Name: Tamago
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 5 Eggs; 2 Pinches Salt; 1 1/2 Teaspoon Soy sauce; 1/4 Cup Dashi; 3/4 Teaspoon Mirin; 3/4 Teaspoon Sugar

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INGREDIENTS

5 Eggs
2 Pinches Salt
1 1/2 Teaspoon Soy sauce
1/4 Cup Dashi
3/4 Teaspoon Mirin
3/4 Teaspoon Sugar

Servings

INSTRUCTIONS

Crack the eggs into a medium size mixing bowl.

Add seasoning and mix them all together gently to avoid too much bubble forming.

Pour about 2tbsp oil (*not listed in the ingredients) in a small bowl and soak kitchen paper and set aside.

Wipe frying pan with oil and heat over medium heat till you can feel the heat when you hover your hand over the pan.

Pour 1/5 of egg mixture into the pan.

Break any bubbles that have formed with the edge of the chopsticks and scramble gently and slightly .

When the surface is solidified a little, fold and push the egg to one end of the pan with chopsticks

Wipe the empty side of the pan with oil-soaked kitchen paper and pour another 1/5 of the egg mixture into the empty space of the pan.

Lift the folded egg up to let the egg mixture run under it.

Fold and roll the egg from one side of the pan and wipe the empty space of the pan with the oil-soaked kitchen paper.

Continue with the rest of the egg mixture.

Turn the heat off and wrap the rolled egg with thin kitchen towel.

Roll the wrapped egg roll with a sushi mat to shape and rest to cool down. Set in top of two chopsticks so that air can circulate underneath and not make it soggy.

Once it is cool down slice it 2cm (7.9inch) thick and serve.

NOTES

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Tamago

5  Eggs 
2 Pinches Salt 
1 1/2 Teaspoon Soy sauce 
1/4 Cup Dashi 
3/4 Teaspoon Mirin 
3/4 Teaspoon Sugar

Crack the eggs into a medium size mixing bowl.
Add seasoning and mix them all together gently to avoid too much bubble forming. 
Pour about 2tbsp oil (*not listed in the ingredients) in a small bowl and soak kitchen paper and set aside.

Wipe frying pan with oil and heat over medium heat till you can feel the heat when you hover your hand over the pan.
Pour 1/5 of egg mixture into the pan.
Break any bubbles that have formed with the edge of the chopsticks and scramble gently and slightly .
When the surface is solidified a little, fold and push the egg to one end of the pan with chopsticks
Wipe the empty side of the pan with oil-soaked kitchen paper and pour another 1/5 of the egg mixture into the empty space of the pan.
Lift the folded egg up to let the egg mixture run under it.
Fold and roll the egg from one side of the pan and wipe the empty space of the pan with the oil-soaked kitchen paper.
Continue with the rest of the egg mixture.
Turn the heat off and wrap the rolled egg with thin kitchen towel. 
Roll the wrapped egg roll with a sushi mat to shape and rest to cool down.  Set in top of two chopsticks so that air can circulate underneath and not make it soggy.
Once it is cool down slice it 2cm (7.9inch) thick and serve.

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Nutrition

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Serving Size: 1 Serving (745g)
Recipe Makes: Servings

Calories: 284
Calories from Fat: 51 (18%)

Amt Per Serving		% DV

	Total Fat 5.7g	8 %
	Saturated Fat 3.4g	17 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.3g
Cholesterol 24.5mg		8 %
Sodium 1523.2mg		53 %
Potassium 1545.8mg		41 %
Total Carbohydrate 36.4g		11 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 34.3g
Protein 23.5g		34 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 284

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