Richmond BC, Canada #richmondartgallerybc
This is one of the first recipes I’ve learnt as a kid and each household has its own customized taste. Some are salty, some are sweet.
• 4 eggs
• 50ml water
• ½ teaspoon of Hondashi
• ½ teaspoon of soy sauce
• Salt and pepper to taste
• (optional) ½ teaspoon of sugar
Mix all ingredients together. Heat up a rectangular Tamagoyaki pan and oil the surface. Pour a third of the egg mixture into the pan and swiftly scramble it but not entirely cooked. Start rolling it towards you using chopsticks or spatula. Continue adding parts of the mixture to the pan and keep rolling into one. Cut to desired thickness and serve hot.
