Ingredients

Six eggs, one tbsp. of cornstarch, one tbsp. of milk, one tbsp. of whipping cream

Methods

1

Put the cornstarch into a bowl, add one tbsp. of milk and one tbsp. of whipping cream, and make the cornstarch sauce. Personally, I think using half of the milk and half of the whipped cream to mix is the most creamy but relatively less calorie-rich way to do it

2

Six beaten eggs, add two tablespoons of milk and one tablespoon of cornstarch to make an egg wash and set aside (the reason for the addition of the cornstarch to the egg wash is to increase the stickiness of the egg wash so that it won't miss a beat. You can do the same when making egg skins)

3

Add a tbsp of oil to a pan and grease the pan with kitchen paper towels. Turn on the heat and add the egg mixture, swirling the pan with your hands so that the egg mixture swoops over the entire surface of the pan. Do not overcrowd the pan with egg wash, just a thin layer (medium-low heat is good, too much heat will burn the egg wash)

4

When the egg wash has solidified on the sides of the pan, use chopsticks to turn the solidified egg slices up. Use a spatula with the chopsticks to slowly roll up the egg skin all the way around. (If you want the mingtaiko bit to be right in the center, the mingtaiko should be laid on this layer right here. But since this was my first time making tamago-yaki, I wanted to turn the first side successfully. So the mentaiko sauce I didn't put in until the second layer...)

5

After the first layer is rolled successfully, lift the omelette up a little and put in some more egg mixture, just like the first layer. Spread the miso sauce on top of the egg mixture and roll it up

6

Repeat until you run out of egg mixture

7

After you finish rolling it up, the miso tamago-yaki is done