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Tamagoyaki (Japanese rolled omelette)

Cooking Recipes
Tamagoyaki (Japanese rolled omelette)

Do you know what is one of the typical Japanese breakfast dishes? The Japanese omelette or tamagoyaki. You need very few ingredients to make it and it is super easy and fun to make!

 

tamagoyaki
Ingredients for 2 people
· 2 eggs
· A spoonful of sugar
· 1/2 teaspoon of soy sauce
· One tablespoon of frying oil
Material
· 1 medium bowl
· 1 fork
· 1 frying pan
· 1 cutting board
· 1 knife
· Kitchen papers
· Chopsticks or tongs (if you have one)

 

Preparation
First of all, wash your hands well with soap and water. Don't forget to put on an apron so you do not stain your clothes. Now you are ready to start!
First step: beat the eggs!
Crack the eggs in the bowl and beat them gently with the fork or chopsticks. It is important to beat gently without foaming!
Second step: add the sauces!
Add sugar and soy sauce to the bowl and mix again.
Third step: fry!
In this step it is very important that you ask for help to an adult because you will have to use the fire

Put oil in the pan and spread it well over the surface with the kitchen paper. Then the adult should put the pan over medium heat. Put a third of the mixture in the hot pan and spread it all over the surface.
Fourth step: the best part, roll it up!
When it is half cooked, roll the omelette gently with the fork or chopsticks. Roll back until completely rolled up. This part could be a bit difficult and it would have to be done with the help of an adult.
Fifth step: to roll up more!
Put oil again and spread it well with the kitchen paper, even under the omelette. 
Put another third of the mixture in the pan and make sure that it reaches below the omelette that we have rolled. Roll the omelette back when it's half cooked as the fourth step. 
Repeat the fourth and fifth steps until we finish the egg mixture. When we finish rolling, leave a few seconds on each side to toast the surface a little bit.

Sixth step: to cut!
Take the omelette from the pan and put it on the cutting board. Leave it until it cools down. When it is at room temperature, cut it into pieces of about 2.5 cm. Put it on a plate and it is ready to eat!

 

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