Looking to spice up your weekend breakfast or brunch menu? This recipe from Food & Wine is the perfect additon to your sleep-in Sunday, and will wow any guests you may have, or perhaps just wow that tummy of yours. The dish is called tamagoyaki, which are thin layers of cooked eggs are rolled together into one delicate omelet. It’s light and a touch sweet, making it perfect for the Japanese breakfast table.
5 large eggs
1 tablespoon mirin
1/2 teaspoon low-sodium soy sauce
1/2 teaspoon kosher salt
Canola oil, for brushing
In a medium bowl, whisk the eggs with the mirin, soy sauce and salt.
Brush a 10-inch nonstick skillet with oil. Add one-third of the eggs and swirl the skillet to evenly coat. Cook over moderate heat until the egg is almost set, about 1 minute. Using a spatula, roll up the omelet and push it to the side of the skillet. Brush the skillet with more oil, then add another one-third of the eggs, lifting the rolled omelet so the uncooked egg flows underneath it. Cook until the egg is almost set, about 1 minute. Roll up the first omelet in the cooked egg, forming a second layer; push to the side of the skillet. Repeat this process one more time with more oil and the remaining eggs. Turn out the omelet onto a work surface and slice 1 inch thick. Serve warm.