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06-02 Tamagoyaki

This is an egg dish that is then cut up to put on top of sushi or in a bento (lunch) box.
It is basically a side dish of egg that you can then pair with anything. This is a 4 egg recipe but easily halved.

Beat together:
4 eggs
1 T sugar
1 t mirin (Japanese rice wine that can be left out, it'll just be a little flat on flavor)
1/4 t salt
1/2 t light soy sauce, but dark will work, it will just darken the eggs

Heat skillet to med-lo. Then brush pan with oil.
Put in 2-3 T of the egg mixture in pan and allow it to coat bottom of pan. Cook gently. When top of egg starts to set but is not runny or cooked all the way (bottom will have cooked), gently roll the egg to one side of the pan. Add another 2-3 T of egg mix, lift the rolled egg so the new runny egg goes under it and repeat. This time roll the previous roll and newly cooked egg together in the opposite direction. Repeat, changing direction each time until all the egg is cooked. Be patient as the egg roll will become rubbery if cooked at a high temperature.
Place completed roll in sushi mat seam side down (or in parchment/wax paper) and roll tightly. Allow roll to cool across a plate before unrolling and slicing to desired thickness unless you are eating it right away.
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