Tamagoyaki, Japanese Omelette

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Breakfast
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Mix the eggs, sugar, salt and misogranulate together.
Heat the oil in a pan, remove the remaining oil from the pan with a cloth, pour in some omelette batter, roll the omelette into the pan (the batter is still moist on top) and leave it in the pan.
Pour in the dough again, let it run under the roll that was left, then wrap it with the new omelette. Push the resulting roll back on the other side and pour in the egg mixture again and repeat the whole process, then remove and make the second omelette.
Caution: Always oil the pan a little, loosen the dough at the sides before the omelette is rolled.
Let the finished omelette rolls cool down and cut into slices.
Either you eat the omelette or you make nori or nigri sushi out of it.
A Tamagoyaki pan is best for the omelette. It is about 15x18cm. You can then roll up the omelette very easily with chopsticks.

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