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Tamagoyaki

Prep Time1 minute
Cook Time4 minutes
Total Time5 minutes
Course: Breakfast, Japanese, lunch
Servings: 2 people

Equipment

  • If you have a rectangular, that would be glorious!

Ingredients

  • 3 large eggs
  • 1 tbsp water
  • 1 tsp hondashi (fish stock aka dashi powder)
  • 1 tsp garlic powder
  • 1 tsp soy sauce
  • a pinch salt
  • 1 tsp black pepper
  • 2 stalks chopped scallions
  • olive oil to coat the pan

Instructions

  • Break the eggs into a bowl.
  • Add water, hondashi, garlic powder, soy sauce, and salt & pepper. Beat them together. (Makes sure you minimize the air incorporated into the mixture!)
  • Add scallions and mix.
  • Heat your pan on medium heat and add oil to thinly coat the surface.
  • Pour 1/3 of the egg mixture into the pan, evenly cover the bottom, and cook till it's not runny on top. (I usually stir a little bit)
  • Roll the egg from one end to another using a spatula. Make sure you roll it tight by pressing the air out with a spatula. (If you're using a round pan, I suggest you fold the sides of the egg before rolling)
  • Pour 1/2 of the rest of the egg and fold. Repeat.
  • It'll look like this!
  • Once cooked, cut it in small pieces. Tada!