Atsuyaki Tamago (Japanese Thick Omelet)
Culture

Ingredients
3 eggs
45g of egg base
[egg base]
300g of dashi soup
75g of mirin
50g of sugar
10g of salt
5g of koikuchi (dark-colored) soy sauce
Directions

1
Beat the eggs, add egg base and mix

2
Pour 1/2 spoon of salad oil in a special frying pan for tamagoyaki, and heat with medium heat

3
Pour the egg mixture in frying pan, covering the bottom of the pan

4
When the egg gets soft-boiled, roll the egg from the other side to the front

5
Apply oil to the empty part of frying pan with paper towel. Move the rolled egg to the other end and apply oil to the front part of frying pan

6
Pour the egg mixture in the front of frying pan and let the egg mixture flow under rolled egg as well.

7
Repeat the process from 3 to 6 for several times, and arrange the shape by using makisu (bamboo rolling mat)
Japanese Liquid Measures:
1 cup = 200ml = 6.76 fl oz1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz