Tamagoyaki: How to make Japanese egg roll

This Japanese egg roll "tamagoyaki" is what my mother often put in my lunch when I was a student. It's a very homey taste and is very easy to make during busy mornings or lazy Sundays.

The finely chopped onions impart a natural sweetness and juiciness without the addition of sugar; sweet & savory when dipped in soy sauce and Japanese mayonnaise. It's tasty hot or cold, making it great to prepare in advance for bento boxes to go.

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● Ingredients (for one)
・ Eggs ... 2
・ Onions ... about 1/8
・ Green onion ... 1
・ Hon-Dashi ... 1/5 teaspoon
・ Soy sauce ... 2/3 teaspoon
・ Salt ... A pinch
・ Oil
・ Mayonnaise
・ Shichimi Togarashi

● Recipe

① Finely slice green onions and mince 1/8 of a white onion finely.

② Place sliced green onions and minced white onions in a bowl and crack 2 eggs overtop. Add Hon-Dashi, soy sauce, and a pinch of salt, stirring the eggs well.

④ Place a frying pan over heat, adding oil and spreading it with a paper towel. When the frying pan is hot, pour in the half of the egg mixture, spreading it to cover the pan and raise the heat to medium-high.

⑤ When the egg is half-cooked, roll it from one end. Bring the rolled egg to the edge of the pan and add the remaining egg mixture in a frying pan. Spread until pan is covered and lift the rolled egg to spread the raw egg under it as well.

⑥ When the remaining egg is half-cooked, continue rolling the egg until you have one complete egg roll.

⑦ Cook until no raw egg remains and a light brown coats the outer layer, removing from heat to let cool when finished.

⑧ Slice into bite-sized pieces, serving it on a plate with mayonnaise and a dish of soy sauce as a side. Sprinkle shichimi-togarashi overtop the mayonnaise for some extra spice.

● Cooking tips
・ Chop the onion as finely as possible so that it cooks through when on the pan.
・ Be careful not to add too much soy sauce and salt.
・ The egg roll is also delicious with okonomiyaki-style toppings (okonomiyaki sauce, bonito flakes, aonori)