In case you haven’t heard, it’s snowing here in the Midwest. Here’s what it looks like around 8 a.m.:
It’s not so great for what was supposed to be “spring” break. But all of this snow hasn’t stopped me from remembering the delicious Japanese cuisine I discovered during last summer. I’ve had one thing on my mind for a week: tamagoyaki.
- 4 eggs
- 1 tsp sugar
- 2 tsp soy sauce
- 2 tsp mirin or sake
- Vegetable oil
Heat a medium pan on medium with some oil (I used about a tablespoon). While that heats, beat the eggs with the flavorings:
When the pan is heated, pour 1/3 of the egg mixture into the pan and move it around to create a thin layer of egg. Let cook until the bottom is browned and the egg is set.
Continue to make egg layers until you run out of egg mixture. Remember, the thiner the layers, the better.
Once the tamagoyaki is cooked, remove it from the pan onto a paper towel.