The problem was, the egg mixture just wasn’t cooperating. I was standing in Elizabeth Ando’s highly organized and functional kitchen, a square frying pan in one hand and long cooking chopsticks in the other, trying to make tamagoyaki, or Japanese rolled egg omelet. It is, at first sight, a fairly simple-looking omelet, sometimes with flecks of aonori (dried green seaweed) mixed in with the egg and sometimes with nori (dried seaweed) sandwiched in between the layers of egg, which is... Read more »