My take on tamagoyaki

I started making tamagoyaki (Japanese rolled eggs) last year when I began packing bentos for the kids, and Meg has been hooked ever since!  That girl has an astonishing affinity for eggs, particularly of the hard-boiled, scrambled or omelet variety.  One of her favorite things to eat is a plain egg omelet...no cheese, no meat, no veggies, just eggs.  Tamagoyaki is great in that regard, because it doesn't have any filling.  Traditional tamagoyaki has dashi stock, sugar, salt and soy sauce whisked into the egg before cooking.  For Lydia I usually just add soy sauce and sugar, for a nice salty/sweet flavor, but Meg prefers hers with just plain eggs and nothing else.



I learned to make tamagoyaki from this tutorial, and have been off and running ever since.  I have a cheapo rectangle pan that I bought at the Daiso in Japan, but I've had the best luck just using a standard crepe pan.  

Meg asked for this for breakfast this morning, so I whipped one up.  I will try to take more photos of the cooking process next time I make it, but for now, here it is:  the finished product!

She likes it!



Updated:  Meg requested this for breakfast again today, so I snapped a few more pictures of the process.  Here's how it looks after several layers, while the last layer is cooking.



Here it is all rolled up.



Then I used a sushi mat to shape it into a triangle, then sliced it and had time to quickly snap a picture before Meg devoured it.