Mmmmmmm……this dish be bangin’.  If you like Japanese–or even if you just like eggs, you are going to love Tamagoyaki.  You can make it as interesting or as simple as you like.  It’s customizable, like an omelette.  But, in my humble opinion, it’s WAY more fun (and once you’ve done it a few times–way easier to execute)!

Here’s where I learned how to make it, originally.  And here are my two fave ways of preparing it:

Mama Style:

• 4 eggs
• 1 tablespoon honey
• 3 tablespoons bone broth/milk
• 1 teaspoon fish sauce
• salt & pepper to taste

Whisk together before mixing in:

• 2 minced scallions or some minced leek
• one clove minced garlic

 

Baby Style:

• 4 eggs
• 1 tablespoon honey
• 3 tablespoons bone broth/milk
• salt to taste

Heat a small, shallow, stainless steel (I avoid anything coated in Teflon) frying pan to just below medium heat. Brush a thin layer of oil (I prefer sesame for it’s high smoke point and it’s nutty flavor, but olive oil is good, too) and add just enough egg mixture to swish around and coat the bottom of the pan.  It should set up almost immediately, at which point you can use a spatula/fork/chopsticks and your fingers to roll it up like a…I can only think of inappropriate drug references here.  Like a scroll?  (I don’t do drugs–let me just put that out there.)  Anywho, roll it to the other side of the pan, brush on some more oil, and repeat going back and forth with each new layer.  When you’re done, you can roll it up in your bamboo rolling mat (if you have one) or just cut it up and go to town on it!  I like to dip mine in Tamari (gluten free soy sauce) with a tiny bit of wasabi mixed in for flavor.