japanese sweet rolled omelette

there are quite a few versions of "rolled omelette." i grew up with savory korean versions (with finely chopped vegetables or dried seaweed in between the layers), but this sweet japanese version has become my new favorite. you only need (5) ingredients, no prepping, and once you get the hang of rolling, it is quite easy to make. delicious by itself, delicious with rice, it is a popular japanese bento item and sushi topping.

a sushi mat and a square/rectangular pan are typically used to make tamagoyaki, but you can still make tamagoyaki without them.  

1 (option a). you can mix the ingredients in a bowl and strain the egg mixture through a sieve.

OR... (click the next arrow).

1 (option b). use a blender to mix the ingredients. 5 sec on high speed.

1 (option b). skim off the frothy foam on top.  

use a clean napkin or paper towel to evenly coat the pan and wipe off any excess oil.

each layer should be about 1/8" thick. you don't want the layers to be too thick.

the first one does not need to be nicely rolled. when the bottom is set, but slightly undercooked on top, push it to one side of the pan with a spatula.

after adding the next ladleful, lift the bottom of the cooked roll and tilt the pan.

so the mixture flows underneath it.

use a spatula to carefully roll to the other side.

repeat until the egg mixture is all used up.

if you don't have a sushi mat, you can skip this step. just let it cool, slice and serve.

if you do have a sushi mat, roll your omelette with the mat. 

wait till it cools before slicing.

japanese sweet rolled omelette (tamagoyaki)

ingredients:
(6) eggs
(1) Tbsp. soy sauce
(1) Tbsp. sugar
(3) Tbsp. water
cooking oil

directions:
1 (option a). in a bowl, beat (6) eggs with a pair of chopsticks or a fork. add (1) Tbsp. soy sauce, (1) Tbsp. sugar, and (3) Tbsp. water and mix well. then strain the egg mixture through a sieve. this is more common way to prepare the mixture.
OR....
1 (option b). in a blender, add (6) eggs, (1) Tbsp. soy sauce, (1) Tbsp. sugar, and (3) Tbsp. water and blend for 5 seconds on high speed - just enough to break the yolk and incorporate the ingredients. skim off any frothy foam on top. i prefer this option as it is quicker and there is less clean-up to do.
2. heat up a pan (i am using a 9.5"x9.5" square pan) and add about (1) Tbsp. of cooking oil. using a clean napkin or paper towel, evenly coat the surfaces and wipe off any excess oil. lower the heat to medium or medium low, add a small ladleful of the egg mixture into the pan and tilt it around to spread evenly approx. 1/8" thick. pop any air bubbles and when it is set on the bottom, but slightly undercooked on top, push it to one side of the pan with a spatula.
3. add more oil, evenly coat the pan surfaces and wipe off any excess oil. add the next ladleful of the egg mixture and spread evenly. lift the bottom of the cooked roll and tilt your pan, so the egg mixture flows underneath it. pop any air bubbles and when it is set on the bottom, but slightly undercooked on top, carefully roll it to the opposite side with a spatula.
4. repeat step 3 until the egg mixture is all used up.
5. (optional) transfer the omelette on to a sushi mat and roll it tightly with the mat and secure with rubber bands. set aside and let it cool.
6. gently unroll, slice and serve. I find the flavor is best when chilled in the refrigerator for a few hours.

yield: (1) 2" wide x 9.5" long x 1" thick rolled omelette