Tamagoyaki

Ingredients

• 3 large eggs
• 1 tablespoon dashi stock (optional for extra flavor)
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• 1 pinch of salt
• Oil (for cooking)

Instructions

1. In a bowl, beat the eggs . Add the dashi stock (if using), soy sauce, sugar, and salt. Mix everything well.
2. Heat a small, non-stick pan (a rectangular tamagoyaki pan is ideal, but a regular round pan works too) over medium heat. Lightly oil the pan with a paper towel.
3. Pour a thin layer of egg mixture into the pan. Tilt the pan to spread the egg evenly. When the egg is halfway cooked but still a bit wet on top, gently roll it to one side of the pan.
4. Oil the pan again lightly. Pour another layer of the egg mixture, lifting the already rolled egg to allow the uncooked egg to flow underneath. Once it's halfway cooked, roll the new layer, continuing until all the egg mixture is used.
5. After the last roll, lightly press the tamagoyaki with a spatula to shape it. Transfer to a cutting board, let it cool slightly, and slice into bite-sized pieces.

Tamagoyaki is the most delicious way to eat an egg. This food is so delicious you can even have it every day! You can eat if for breakfast lunch and dinner. And not to forget you can also enjoy it for obento as well because it stays good while not being in the fridge. Tamagoyaki is the staple dish to every Japanese household.