I never thought I could do anything that involves cooking, much more Japanese cooking. The thought of me cooking is an out of this world idea, until I became a mother. I believe that being a mother transforms me and sent my world a 120 degrees turn. I now find myself browsing videos, googling japanese menus, doing bentos ( japanese lunchbox with those unbelievable characters) and making trial and error cooking ( I’m trying my best! tho I have a long way to go!) for my two man at home. This tamagoyaki was one of the first menus I learned through my ever loving husband and because some asked for it, I am going to share this very short tutorial on how it is made.
- 2 eggs
- 2 tablespoons hondashi ( fish stock)
- a rectangular omelette pan
- 1/2 teaspoon sugar
- 1 teaspoon olive oil
Heat rectangular pan and put in olive oil. Beat eggs, pour in dashi, sugar and mix well. Set aside. Wait for olive oil until the texture changes and separates. Pour in 1/4 of egg mixture and slowly roll over half cook from the top to bottom. Pour the rest of the mixture and repeat procedure. Roll over the rest and let it stay on the pan to have a thorough cooking. Flip from all sides to make sure it is well cooked. Cooking time 6 minutes