Tamagoyaki

Ingredients:

• 4 large eggs
• 1 T sugar
• 1 t mirin
• 1/4 t salt
• 1/2 t light soy sauce
• oil for cooking

Equipment:

• 8" non-stick frying pan
• heat resistant brush for spreading oil
• fork(s) and/or chopsticks to turn the egg
• sushi rolling mat

Heat the pan on medium-low and have a small bowl of oil and the brush at the ready. Beat all ingredients together - don't use a whisk otherwise it will get foamy, just use chopsticks or fork. Brush the heated pan with oil and put in 2-3 T of the egg mixture. Cook gently until nearly set on top (but not runny), then roll it up to one side of the pan. Brush the exposed pan with oil, add 2-3 more T of the egg mixture to pan (being sure to get some underneath the rolled layer!) Cook until nearly set and roll the whole thing (starting with the already rolled portion) to the other side of the pan. Keep repeating until you have used all of the egg.

Put tamagoyaki on moistened rolling mat, seam side down. Roll it tightly. You can eat it immediately or suspend the mat (allowing air to pass all around it) to cool it.

Or

Sous vide at 170 for 20 minutes