Tamagoyaki

• servings: 1

Ingredients

1 'large' egg

1 Tbs. water

1 tsp. soy sauce (regular or light-colored; here I used regular, since that's all I had in stock)

1/2 tsp. sugar

1 Tbs. bonito flakes (optional, for added flavor)

Vegetable oil for cooking

Directions

Mix all the ingredients together well with a fork or chopsticks. Heat up a small (6 inch or 15cm) non-stick frying pan and spread thinly with oil (or use a non-stick cooking spray).

From this point on, it only takes about a minute and a half!

Once the pan is hot (if you put a droplet of water in, it dances and evaporates immediately), pour in the egg.

Stir gently with a fork or chopsticks until it's half-set.

Fold in half with a spatula.

Tidy up the other side a bit with the spatula.

Fold the one third of the egg over with the spatula. Press down.

Fold the other end of the egg over with the spatula. Press the whole thing down.

Flip over, and press again. Remove from the heat before it browns too much. (If you use light colored soy sauce, it won't get as brown.)

Cut in half and put cut side up, it is nicely multi-layered.

A 1-egg tamagoyaki is only about 100 calories and is great as a secondary protein, paired with a small piece of fish, a tiny tuna tofu burger or black bean mini burger and so on.