Tamagoyaki [0000857]

Ingredients:

4 large eggs
2 tablespoons gluten-free soy sauce or tamari
1 tablespoon mirin (sweet rice wine)
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon gluten-free dashi powder (optional)
1/4 cup finely grated daikon radish
Cooking oil for greasing the pan
Chopped green onions for garnish (optional)

Instructions:

In a bowl, crack the eggs and whisk them until the yolks and whites are well combined.

Add gluten-free soy sauce (or tamari), mirin, sugar, salt, and dashi powder (if using) to the beaten eggs. Mix until all the ingredients are fully incorporated.

Heat a rectangular or square tamagoyaki pan (a special Japanese omelette pan) or a non-stick skillet over low to medium heat. Grease the pan with a small amount of cooking oil, using a paper towel to spread it evenly.

Pour a thin layer of the egg mixture into the pan, just enough to cover the bottom.

As the egg begins to set but is still slightly runny on top, use chopsticks or a spatula to roll it from one side of the pan to the other, creating a thin egg roll at the edge of the pan.

Grease the empty part of the pan with more oil, and pour in another thin layer of the egg mixture, making sure it flows under the rolled egg.

Roll the already cooked egg layer over the new layer, creating a spiral roll. Repeat this process until you've used all the egg mixture. Be sure to grease the pan lightly between each layer to prevent sticking.

Once the tamagoyaki is cooked and has a nice roll shape, remove it from the pan and place it on a bamboo sushi rolling mat or a sheet of plastic wrap. While it's still warm, gently press it into a compact cylinder shape.

Allow the tamagoyaki to cool slightly, then slice it into bite-sized pieces.

Serve the gluten-free Japanese tamagoyaki with grated daikon radish on top and chopped green onions for garnish, if desired.

This gluten-free tamagoyaki is a classic Japanese dish that's delicious as a side dish, in a bento box, or as part of a sushi roll. Enjoy its sweet and savory flavors!