Monday, 31 January 2011


 Tomagoyaki is a Japanese style, rolled omelet. I cook mine in a small crepe pan.

Whisk together one egg, a table spoon of vegetable stock (liquid), a teaspoon of soy sauce and half a teaspoon of sugar.

Heat your pan, not too hot, you don't want to colour the egg.
Poor in your egg mix, when the mix is almost set (just a little bit of liquid on the top) use an egg flip to turn in two sides, so it looks like a rectangle with two rounded ends (the ends you didn't turn in).
Then turn one end over, hold it down till it stays. Keep doing this until you have rolled up the whole omelet. By this time all of the egg mixture should be cooked, there shouldn't be any more raw egg.

Remove it from the pan and wrap in a paper towel to absorb any condensation as it cools.

When it is cool, unwrap it and slice it into bit-sized pieces. Yum!

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