Japanese omelette tamagoyaki

Prepare all the ingredients for making a Japanese omelet with Alaskan pollock roe. Caviar will perfectly complement the slightly sweet taste of the omelet.

Pour ½ tsp. sugar and add a pinch of salt in a small bowl. Pour 1 tbsp. of soy sauce and 3 tbsp. of water. Stir to dissolve sugar and salt.

Beat 3 eggs in a large bowl. Pour the mixture with soy sauce and mix with a fork until smooth.

Heat a frying pan and grease it with a little oil. You can use a special spray or a special brush. Reduce the heat to low.

Next, pour a little egg mixture into the pan, about 1/3 part. I make a Japanese omelette with 3 eggs. If you want to make it thicker, use more eggs. Then pour less egg mixture first.

When the first layer of omelet has set, carefully roll it into a roll and slide it to the edge of the pan. Watch previous photos.

Grease the free part of the pan with oil again and pour the second third of the egg mixture. Fry the omelette on low heat so that the first and second layers do not have time to burn.

Also, let the eggs fry a little. Then wrap the top of the roll that we formed from the first layer of eggs. Once again, lubricate the free part of the pan with oil with a brush.

Pour the last third of the egg mixture into the pan.

When the egg mixture has set, fold it in the same way as before. You will get an egg roll of three layers.

Place the finished roll on a plate and cut into transverse pieces of approximately the same thickness.