Tamagoyaki pictures

Tamago yaki is a delicious Japanese dish

I think I may have used a half recipe for this one-this is a 30 year old recipe that my dad picked up in a cooking class at East Los Angeles college and it has served us well over many decades of sushi making.

Ingredients:
4 large eggs
2 TBS sugar
2 TBS water (we use water that dried shiitake mushrooms have been soaked in)
1 tsp sake
1/4 tsp salt
1 tsp katakuriko (Japanese potato starch)

Use a square pan, with high sides if possible-these can be found in Japanese/Asian markets and is greatly recommended.

Place the pan over a medium heat stove

Pour a little canola/salad oil in a bowl and fold up a paper towel. Pick up the paper towel roll with a big pair of chopsticks, dip in oil and wipe the oil onto the pan's surface. You can also use a nonstick spray like Pam.

Mix the ingredients together until well blended and pour a thin layer of the egg mixture onto the heated pan surface. When the egg begins to solidify and is slightly browned on the bottom, use chopsticks or a spatula to fold it carefully in thirds so you have a 2 inch or so wide roll.

Push the roll to the back of the pan then lift up the edge of the folded roll and pour in another layer of egg mixture. When the next layer is done, roll it up and move it to the back again. Repeat until you have a big roll of egg and all of the mixture is used.

You can slice this roll and place on top of prepared sushi rice, or pack it in with a lunch box bento.