Recipe of Tamagoyaki

Ingredients:

• 4 large eggs
• 2 tbsps soy sauce
• 1 tbsp mirin (Japanese sweet rice wine)
• ½ tsp sugar
• ¼ tsp salt
• ¼ cup finely chopped scallions (green onions)
• ¼ cup finely grated carrots
• 2 tsps vegetable oil (for greasing the pan)

Instructions:

• Start by finely chopping the scallions and grating the carrots. Set them aside.

• In a small bowl, whisk together the soy sauce, mirin, sugar, and salt. This will be your Tamagoyaki seasoning.

• Crack the eggs into a bowl and beat them well until the yolks and whites are fully combined.

• Add the chopped scallions and grated carrots to the beaten eggs. Mix them in thoroughly.

• Place your SENSARTE Nonstick Japanese Omelette Pan on the stove over low-medium heat. It's essential to use low-medium heat to prevent the eggs from burning.

• Use a pastry brush to evenly coat the pan's surface with vegetable oil.

• Pour a thin layer of the egg mixture into the pan, just enough to cover the bottom. Let it cook for a minute or so until the edges start to set but the center is still slightly runny.

• Using the spatula, gently roll up the cooked egg from one side of the pan to the other. Push the rolled omelette to the side of the pan.

• Re-grease the empty side of the pan and pour in another thin layer of the egg mixture. Lift the rolled omelette to let the new layer flow underneath it. Cook until it's mostly set but still slightly runny on top.

• Roll up the new layer of egg with the existing omelette. You should now have a double-layered roll. Push it to the side of the pan.

• Repeat the above two steps, re-greasing the pan and adding more egg mixture, until you've used all the egg mixture. You should have a thick, layered omelette.

• Once you've rolled all the layers, use your spatula or chopsticks to gently shape the Tamagoyaki into a rectangular log. Cook for another minute or until it's fully set.

• Carefully transfer the Tamagoyaki to a cutting board. Let it cool slightly, then slice it into bite-sized pieces.

• Arrange the Tamagoyaki pieces on a plate, drizzle the tamagoyaki seasoning sauce over them, and garnish with extra chopped scallions or sesame seeds if desired. Serve and enjoy!