Atsuyaki Tamago is a delicious and slightly sweet Japanese rolled egg omelet. It's a popular side dish and often enjoyed with sushi or as a topping for rice bowls.
Ingredients: 4 large eggs. 2 tablespoons sugar. 1 tablespoon soy sauce. 1/4 teaspoon salt. 1/2 teaspoon mirin optional. 1 tablespoon vegetable oil.
Instructions: Crack the eggs into a bowl and beat them well. Add sugar, soy sauce, salt, and mirin if using to the beaten eggs. Mix thoroughly. Heat a non-stick frying pan over low-medium heat and add vegetable oil. Pour a thin layer of the egg mixture into the pan and spread it evenly. Once the bottom has set but the top is still slightly runny, start rolling the egg from one end to the other using chopsticks or a spatula. Push the rolled egg to the far end of the pan and add another thin layer of the egg mixture, ensuring it flows underneath the rolled egg. Repeat the rolling process until all the egg mixture is used, forming a log-shaped omelet. Remove from heat and let it cool slightly. Slice the rolled egg into bite-sized pieces and serve.
Prep Time: 10 minutes
Cook Time: 10 minutes
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