Main ingredients:
Eggs: 3; Milk: 3 tablespoons; Bamboo skewers: 5; Rubber bands: 2.
Seasonings:
Salt: 1 small spoon; Sugar: 1 small spoon.
Taste: Savory; Cooking method: Skillful; Time required: 1 hour; Difficulty: Moderate.
Steps for making Sakura Tamagoyaki
Prepare ingredients
Beat 3 eggs with 3 tablespoons of milk, 1 small spoon of salt, and 1 small spoon of sugar until well mixed.
Sift the egg mixture to make it smoother.
Grease the Tamagoyaki pan with a little oil and heat it over low heat.
Pour a spoonful of egg mixture into the pan and shake the pan to distribute the egg mixture evenly.
Roll up the egg mixture from right to left while it is not completely solidified. If you are left-handed, roll it from left to right.
Move the first layer of egg roll to the right side of the pan, pour the second layer of egg mixture, and repeat the same process to roll up three layers of egg mixture. Brush a thin layer of oil before pouring each layer of egg mixture.
Roll the egg roll into a round shape in the pan.
Place a sheet of plastic wrap on a cutting board, place the Tamagoyaki on the right side, and place five bamboo skewers on the left side at equal intervals.
Wrap the Tamagoyaki with plastic wrap and roll it over the bamboo skewers.
Roll over the skewers.
Wrap the Tamagoyaki with plastic wrap.
Check the distance between the bamboo skewers from the side. Adjust if not even.
Tie it tightly with rubber bands. It can be shaped in about half an hour. I made it the night before and put it in the refrigerator. I cut it and ate it in the morning. Tamagoyaki can be eaten cold. If you don’t like cold food, you can microwave it.
It looks beautiful when cut and plated. I made Sakura Tamagoyaki to match Sakura Sushi.
