Tamago Egg Harmony: A Delightful Japanese Delicacy


– 4 large egg – 2 tablespoons sugar – 2 tablespoons mirin (Japanese sweet rice wine) – 1 tablespoon soy sauce – A pinch of salt – Vegetable oil for greasing


– Tamago pan (a rectangular or square-shaped pan)


Preparation: In a bowl, crack the eggs and gently beat them. Add sugar, mirin, soy sauce, and a pinch of salt. Mix the ingredients thoroughly until the sugar is completely dissolved. Grease the Pan: Heat the Tamago pan over low to medium heat. To prevent sticking, grease it lightly with vegetable oil using a paper towel or a brush. Layer and Cook: Pour a thin layer of the egg mixture into the pan, just enough to cover the bottom. Allow it to cook until it’s partially set but still slightly runny on top. Roll and Push: Using chopsticks or a spatula, gently roll the partially cooked egg from one end of the pan to the other. This forms a thin layer. Add More Egg: Add another thin layer of the egg mixture to the pan, making sure it flows underneath the rolled layer. Allow it to cook until partially set. Roll Again: Roll the newly added layer over the existing rolled egg, creating a layered effect. Repeat this process, adding layers and rolling until you’ve used up all the egg mixture. Shape and Rest: Once all the layers are rolled, shape the Tamago into a rectangular block by pressing it gently with the spatula. Remove it from the pan and let it cool for a few minutes. Slice and Serve: Using a sharp knife, slice the Tamago into bite-sized pieces. Serve as part of a sushi platter or enjoy it on its own.

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