Tamagoyaki

Ingredients: 

• 4 free range eggs  
• 1 tbsp mirin (rice wine) 
• 1 large tsp white sugar   
• 1 tsp light soy sauce   
• Large pinch of salt   

Directions: 

1. Crack eggs into measuring jug and mix with chopsticks to combine.  
2. Add remainder of ingredients until salt and sugar are dissolved. 
3. Heat a small rectangular frying pan (small round one works too), using paper towel, dip into oil and spread on pan. 
4. Pour a little egg mixture into pan, thinly covering base.  
5. Wait until its half cooked, then using chopsticks start rolling the egg from front to back (don’t worry this will look a little messy) and wait until it’s cooked.
6. Push egg to front of pan, spread a little more oil using paper towel, add more egg mixture and lift egg to seal.  Roll again from front to back. 
7. Repeat 2 more times to achieve 4 layers. 
8. Transfer to bamboo mat, use mat to wrap the egg creating a rectangular shape. Leave to set for 3-4 minutes.  
9. Trim off ends if you want, then cut into 4 even slices.  

Delicious on its own, served with rice as part of a meal or even rolled into sushi!