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Tamagoyaki (Japanese Rolled Omelet)

(by Kyoko Era)


3 large eggs

1 t. soy sauce

1 - 2 t. sugar

pinch of salt

2 t. neutral flavored oil such as canola

Beat eggs well in a bowl using either a fork or chopsticks.

Add soy sauce, sugar, and salt.

Have paper towel handy to keep pan oiled.

Heat a small amount of oil in a small square or round skillet over medium heat.

Add a small amount of egg mixture and stir until just set.

Roll the egg into a log shape, and move to the lower side of the pan.

Add a little more oil to the pan with the paper towel and add more egg, letting it run under the rolled egg.

When the new addition of egg is set, roll it up, incorporating the previous roll, making a thicker roll.

Continue oiling the pan, cooking small amounts of egg, and adding to the roll.

Remove from pan, allow to cool slightly, and cut into thin slices.


(Read Yamato Spirit, the story that accompanies this recipe.)

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