Tamagoyaki is a traditional Japanese omelet that is cooked in a special way. The base of it is hen’s eggs with milk and finely diced vegetables. Omelet is cooked as thin layers that are gradually rolled up. As a rule these Japanese scrambled eggs come out tender and juicy and the recipe lets you to add spices, vegetables or sugar to your taste.

✅ Ingredients:
• 3 eggs
• green onion – 2 tbsp
• carrot – 0,5 oz / 15 g
• bulb onion – 0,5 oz / 15 g
• milk – 1 tbsp
• green onion – 5 g
• salt – 1/3 tsp
• pepper – 1/3 tsp
• vegetable oil – 1 tbsp

✅ You will need:
• bowl
• pan
• whisk
• spatula

Preparation:
1. Chop the carrot, bulb and green onions finely.
2. Whisk well the eggs until stiff.
3. Filter the whisked eggs through a fine strainer.
4. Add the milk, chopped carrot, bulb and green onion, salt, pepper and mix.
5. Heat the pan over medium heat and brush with oil.
6. Pour a thin layer of eggs mixture and fry this crepe for 1-2 minutes over low heat.
7. Roll up the crepe leaving 1/3 of it not rolled up and move it to the edge of the pan. Brush the pan and fry another crepe on free pan’s surface, with the first crepe still in the pan, for about a minute over low heat. Then keep rolling up the whole crepe leaving again some part not rolled up. Fry the rest of egg mixture in such a way.
8. Lay out the whole fried roll on the carving board and cut into medium pieces. Serve Tamagoyaki with soy sauce or teriyaki sauce.