“Tamago,” 18” x 27”, ink jet print, 2012

Bradford, Martha Jane


2 bowls
8-inch non-stick frying pan
pastry brush
pair of chopsticks
sushi-rolling mat
4 large eggs
1 tablespoon sugar
1 teaspoon mirin
1/4 teaspoon salt
1/2 teaspoon soy sauce
safflower oil
Heat pan on medium-low. Beat ingredients with chopsticks till
silky, but not foamy. Oil pan. Pour in 2 tablespoons egg mixture.
Tilt pan so egg makes a smooth, thin puddle. Cook just until egg is
shiny but no longer runny. Roll up with chopsticks; move roll to side
of pan. Re-oil pan. Pour 2 tablespoons of egg into pan. Tilt and lift
roll so that uncooked egg flows underneath. Cook as above, then
roll first batch into this layer so that it wraps around the outside.
Leave at side of pan. Repeat until egg is gone. Last layer needs 4
tablespoons to wrap the larger roll. Put tamago on moistened mat,
seam down. Roll tight. Cut crosswise 1/2-inch sections.