Japanese Omelet (Tamagoyaki)

Ingredients:

• 12 eggs Good Nature Eggs, Large
• 3 tbsp Water
• 2 tbsp Jade Dragon Soy Sauce
• 2 1/2 tbsp Ginger Evans Sugar
• 2 tbsp Kurtz White Distilled Vinegar
• 1/2 tsp Marcum Salt
• 1-2 tbsp Mederios Oil
• 1/2 cup Green Onions, thinly sliced

Directions:

1. In a bowl, mix eggs, 1 tbsp of vinegar, sugar, soy sauce, and salt and mix gently until combined (avoid too many bubbles).
2. Heat pan (rectangular pan for traditional or small nonstick skillet) over medium-low heat and lightly oil.
3. Pour a thin layer of egg mixture into the pan.
4. When the egg is just set but still slightly soft, roll it: start from one side and roll toward the other.
5. Push the rolled egg to one side of the pan.
6. Lightly oil the empty space and pour in another thin layer of egg: lift the roll so the egg flows underneath.
7. Once set, roll again, adding to the existing roll.
8. Repeat this layering process 3–4 times until all eggs are used.
9. Lightly press the roll to shape it, then remove from pan.
10. Let rest briefly, then slice into portions.

Recipe tips:

• Keep heat low to avoid browning
• Use thin layers for delicate texture
• Oil the pan lightly between layers
• A rectangular pan makes it easier, but a round one works too