This traditional dish is another picnic, & car-food basic as it is travel-friendly, can be made ahead of time, and tastes good warm, room temperature, or chilled. The recipe that Gma used is closer to Dashimaki tamago (出汁巻き玉子) which results in that perfect sweet/savory combination and a very fluffy, custard-like egg. Cooking this omelet takes practice and a good non-stick pan but if all else fails, scramble them up – they’ll be just as tasty and fluffy.
- 3 large eggs
- 3 Tbsp dashi *
- 2 tsp sugar
- 1 tsp soy sauce
- 1 tsp mirin
*optional: the more liquid you add, the more fragile the egg omelet becomes and the harder it is to roll. The soy sauce and sweetness is what makes this version particular to Gma’s region of Japan.
Detailed recipe and tips:
https://www.justonecookbook.com/tamagoyaki-japanese-rolled-omelette/
Gma never had or used a special tamagoyaki pan so you don’t need one to try out this recipe or to practice. She also never did the special part of rolling it in a bamboo mat, but I figure if you’ve successfully rolled your egg omelet, you might as well celebrate a job well done with this extra step that makes a nice presentation.