Honey Tamagoyaki

Tamagoyaki, a sweet and savory rolled omelet, originated in Japan traced back to the Edo period. It is often served as a side or in sushi.

Ingredients

• 4 pasture-raised eggs

• 1 teaspoon raw honey

• 1/4 organic red bell pepper

• 1 tablespoon bone broth

• A pinch of unrefined salt

• Pasture-raised tallow for cooking

Directions

1. Mix all ingredients in a mixing bowl and ensure a consistent, uniform mixture. Ensure the eggs are incorporated well.

2. Heat a stainless steel skillet over medium heat. Grease with tallow.

3. Pour about 1/3 of the egg mixture into the pan and spread over the surface.

4. Cook it until it is about half done and pick a side to roll up, leaving about an inch unrolled.

5. Move the rolled egg towards the wall of the pan, with the unrolled inch available to be added onto.

6. Grease the empty area of the pan and pour another scoop of egg mixture into the space, connecting it to the inch of unrolled egg.

7. Cook it until half done again and continue to roll the egg so that the omelet becomes thicker. We are making one single, large roll.

8. Continue until the mixture is used up. Leave the roll on the skillet to cook until it is done. Prioritize two sides to made a rectangle, not a round roll.

9. Transfer the roll to a cutting board. Shape gently into a rectangle roll.

10. Cut tamago-yaki into 1-inch thick rolls.