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Automatically translated version. May contain inaccuracies compared to the original.
In Japan, this omelet is used to test whether a chef can cook at all
Tamagoyaki is an omelet rolled into many thin layers. There are four ingredients, no room for error, and that’s why sushi bars serve it first. If the chef has ruined the egg, there’s no need to watch further.
We recommend whisking three eggs with a teaspoon of sugar, a teaspoon of soy sauce, and a tablespoon of dashi or water. Don’t overbeat; foam is unnecessary. Strain if you want a perfectly smooth surface.
Heat the pan over medium heat and grease it with oil using a paper towel. Pour a thin layer of egg, like for a crepe.
As soon as the top sets but is still moist, roll the layer toward you. Push the roll back, grease the empty part of the pan, pour the next layer, and be sure to lift the already cooked roll so the liquid egg flows underneath it.
Repeat four or five times. Wrap the finished roll in a cloth and let it sit for a minute; it will firm up.
Slice crosswise into thick pieces.
Skill is always tested on the simplest things.
Enjoy.
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