BHA & BHT Free Tamagoyaki (Japanese Rolled Omelet)
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Learn more →Ingredients
2 servings
- 4 large eggs
- 3 tbsp dashi stock
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar
- 1 tsp neutral oil (such as vegetable or canola oil)
For serving
- daikon radish, grated, for serving (optional)
- soy sauce, for serving (optional)
Instructions
- 1
Crack the eggs into a small bowl and beat them gently with chopsticks or a fork, cutting through the whites rather than whisking vigorously, until the yolks and whites are just combined with no streaks. Strain through a fine-mesh strainer into a clean bowl to remove any chalazae and ensure a smooth, even texture.
- 2
Add the dashi stock, soy sauce, mirin, and sugar to the strained eggs and stir gently until the sugar dissolves and the mixture is uniform. Avoid creating bubbles.
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