Telur Gulung Jepang

Name: Telur Gulung Jepang
Cuisine: japanese
Ingredients: 4 large eggs; 2 tbsp dashi stock; 1 tsp soy sauce; 1 tsp mirin; 1 tsp sake; 1 tsp sugar; 1/2 tsp salt; 1 tsp water; 1 tbsp vegetable oil

Tamagoyaki

Ingredients

4 large eggs
2 tbsp dashi stock
1 tsp soy sauce
1 tsp mirin
1 tsp sake
1 tsp sugar
1/2 tsp salt
1 tsp water
1 tbsp vegetable oil

Instructions

11. In a bowl, whisk together eggs, dashi, soy sauce, mirin, sake, sugar, salt, and water until homogeneous.
22. Heat a tamagoyaki pan (or small non‑stick skillet) over medium heat and lightly oil with a paper towel.
33. Pour a thin layer of the egg mixture, tilting the pan to cover the surface, and cook until the surface is just set.
44. Starting from one edge, roll the cooked egg layer toward the opposite edge using chopsticks or a spatula.
55. Move the rolled omelette to the opposite side of the pan, re‑oil if needed, and pour another thin layer of egg mixture, lifting the roll to let the batter flow underneath.
66. Once the new layer is set, roll the omelette again, incorporating the previous roll, and repeat until all batter is used.
77. Transfer the rolled tamagoyaki to a bamboo mat, shape gently, slice into 2‑cm pieces, and serve warm or at room temperature.

Source: llm-generated