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Tamagoyaki

The best egg dish in Japan
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Prep Time 5 minutes
Cook Time 5 minutes
Servings: 2 poeple
Course: all, Breakfast
Cuisine: Japanese
Ingredients Equipment Method

Ingredients
  

  • 2 eggs large size
  • 1 tsp Mentsuyu
  • ½ tsp potato starch or corn starch
  • 1 tbs water

Equipment

  • rectangle pan or frying pan

Method
 

  1. Beat egg until egg whites and yolks well combine.
  2. Mix Mentsuyu, potato starch and water well. Add to beaten eggs.
  3. Heat the pan and grease the surface. Pour 1/3 of the egg mixture, roll it towards you when it's still wet.
  4. Place the rolled egg on top of the pan, then grease the surface again. Pour a half of the rest of the egg mixture and run all over the surface. Take rolled egg up and run the egg mixture through. Roll it towards you.
  5. Repeat the process one more time and it's done!