Ingredients:

• 2 Eggs

• 2 tablespoons Amazake

• 2 tablespoons Dashi (or water, or vegetable stock)

• 1 teaspoon Siokoji

How to make:

1. Whisk all ingredients until smooth.

2. Heat a nonstick pan (preferably square pan for Japanese omelets) over medium heat. Lightly oil the pan, and pour 1 ladleful egg mixture into a pan and swirl to spread evenly.

3. Roll the egg from the edge before the egg has not completely set, like making a log. Pour another ladleful egg mixture and repeat the process with the roll of egg at the end. By repeating this process, you will build a thin layer on the egg roll. Continue until you use up all the egg mixture.

4. Remove from the pan and cool for 3-4 minutes. Cut into about ½ inch thick pieces.

5. Enjoy

Tip:

Tamagoyaki is a staple dish for breakfast and lunch box.This lightly sweet omelet is Japanese comfort food, taste of Mom. How it’s seasoned is different by each household, but in my memory-lane, it has been always sweet side.

Originally Tamagoyaki is made by repeating cooking thin layers of eggs and rolled into a log. There is a special rectangular Tamagoyaki pan to make it a little easier, but you can use regular round pan as well. But, if you find it is difficult to make a roll, you may cook like making a regular omelets, or making scrambled egg.