Method

• In a large jug whisk the eggs, soy sauce, mirin, sugar and salt together.
• Heat a tamagoyaki pan over a medium heat. Dip kitchen towel into vegetable oil and use to coat the pan.
• Pour a thin layer of the egg mixture into the pan, quickly tilt the pan so that the egg mixture coats the entire cooking surface. Scatter over a few pieces of chopped Black Garlic cloves.
• When the bottom of the egg has set but is still soft on top, roll the egg ‘pancake’ from one side of the pan to the other. Move the roll back to the side of the pan where you started to roll and apply more oil to the pan with a paper towel. Add a little more egg mixture to the pan making sure that it flows under the roll. Scatter over a few pieces of chopped Black Garlic. When the new layer of egg has set but is still soft on top, roll the first ‘pancake’ roll from one side of the pan to the other over the second egg ‘pancake’. Repeat the process several times, scattering with a little chopped Black Garlic cloves as you make each layer, until all the egg mixture is used
• Remove the rolled egg from the pan and place on a bamboo sushi mat. While the egg roll is still hot, roll it up in the bamboo mat to help set its shape. Let it stand for 5 minutes.

To Serve: either slice the ‘egg roll’ vertically into even-sized slices or cut the rolled egg into quarters, and then cut each quarter diagonally in half again. Lay the slices on a plate or stand the slices cut on the diagonal on the flat side, on a serving dish.

Top Tip: to learn more about the process of making tamagoyaki check out tutorials on the internet.