Japanese Egg Omelet (Tamagoyaki)
- 3 eggs
- 1 tsp San-J Tamari Soy Sauce
- 2 tsp sugar
- 2 tbsp vegetable oil
- 2 tbsp grated daikon and 1 tsp San-J Tamari Soy Sauce (optional)
- Whisk eggs in a bowl using chopsticks or a fork. Do not overmix.
- Add Tamari Soy Sauce and sugar to the eggs and whisk.
- Heat the pan over medium heat. Grease the pan using a folded paper towel with vegetable oil absorbed.
- Pour a small amount of the egg mixture into the heated pan to make a thin layer covering the entire surface. Once the bottom of the egg has set, roll up the omelet from one side to the other using chopsticks or a spatula.
- Keep the roll to one side. Apply oil to the pan again in the same way with the folded, oiled paper towel, and then pour the egg mixture again to make a thin layer. Swirl the pan, ensuring the entire bottom is covered, including around and underneath the first rolled part. Cook until the bottom is set. Roll up from the side of the first roll.
- Repeat the process a few more times until you use up all the egg mixture. Transfer the Tamagoyaki (egg omelet) to a cutting board and allow to cool for a few minutes. Slice the Tamagoyaki into 6 pieces.If desired, grate daikon radish, and pour Tamari over the grated daikon. Serve it on the side of the Tamagoyaki.