How to cook Japanese rolled omelet

Tamagoyaki, Japanese rolled omelette is one of traditional dishes for  breakfast and bento. Tamago means egg and yaki does "grilled". It is composed of several thin layers of cooked egg usually prepared in a rectangular omelette pan. Egg is seasoned with sugar, salt or soy sauce, though each family has a taste of its own. My daughter likes the sweeten one.

How to cook Tamagoyaki.

3 eggs
1 tbsp sugar
Vegetable oil

Beat eggs and suger until well mixed. Heat the pan on medium heat and grease with oil.

Pour a forth of the mixture into the pan and spread over the surface.

Roll the egg toward the one side before the surface get cooked through.

Oil the vacant space of the pan again and  pour in a third of the remaining mixture.  Then lift the cooked egg to spread the uncooked egg over the surface of the pan.

Cook it until half done and roll again quickly.

Repeat it twice more times with the remaining mixture.










Put the omelette on cutting board and leave it for 10 minutes. Then cut it into 3cm width.

Memo : Cool all dishes before packing into a bento box to prevent rotting and food poisoning.