| 1 |
In a mixing bowl, crack the four eggs and whisk them together until well combined. Add in the grated carrot, finely chopped spring onions, finely chopped celery, salt, pepper, and any additional seasoning you prefer. Mix well to ensure all the ingredients are evenly distributed. |
| 2 |
Prepare a square frying pan or a non-stick pan for cooking. If you do not have a square pan, a round one will work just fine—creativity is key! Heat the pan over medium heat until it’s hot. |
| 3 |
Pour a ladleful of the egg mixture into the pan, allowing it to spread evenly. Cook until the surface is set but still slightly runny, about 2-3 minutes. |
| 4 |
While the eggs are still slightly undercooked, sprinkle sesame seeds and cheese on top, if desired. This step adds an extra layer of flavor and texture. |
| 5 |
Carefully roll the omelette from one side to the other, forming a cylindrical shape. If your omelette does not end up perfectly square, don’t worry! The taste is what truly matters. Set the rolled omelette aside to cool slightly. |
| 6 |
Repeat the process with the remaining egg mixture, placing the first rolled omelette on top of the next batch of egg mixture as you cook each new layer. This allows the layers to bond beautifully. Continue until all the egg mixture has been used. |
| 7 |
Once you’ve formed the final roll, gently press it to ensure it holds its shape. Remove the tamagoyaki from the pan and let it rest for a few minutes. |
| 8 |
Slice the tamagoyaki into bite-sized pieces, arranging them on a serving plate. Your delicious Tamagoyaki, or Japanese rolled omelette, is now ready to be enjoyed! Serve warm or at room temperature, and savor every bite of this delightful dish. |
