Tamagoyaki – young sardine omelet_5f81a5e314a85.jpeg

Tamagoyaki – young sardine omelet

Tamagoyaki - young sardine omelet

The curved shape of this tamagoyaki pan makes rolling the tamago omelette much easier.

Also, the nonstick surface ensures a perfect looking omelette.

Tamagoyaki (Japanese Egg Omelet). featured in Japanese Lunch.

Ingredients of Tamagoyaki – young sardine omelet

  1. It’s 4 of eggs.
  2. It’s 1 tbs of dried young sardine.
  3. You need 1 half of cup of chopped green onion.
  4. Prepare 1 tbsp of water.
  5. You need 1 tsp of mentsuyu soup base.
  6. You need 2 tbs of canola oil.

Tamagoyaki – young sardine omelet step by step

  1. Beat eggs in a medium bowl. Add water and mentsuyu, and sardine and green onion. Mix well..

  2. Add 1 tbsp of canola oil in a pan (medium heat) and add the half of the mixed egg when heated. Cook until half cooked..

  3. Roll up to one end. Add another tbsp of canola oil. Spread oil under the rolled egg as well..

  4. Add the other half of mixed egg into the pan. Spread under the rolled egg. Cook until half cooked and roll up to the same end..

  5. Cook on low heat until firmly cooked. Flip over a couple of times if necessary..

  6. Slice as desired and serve on a plate..

  7. Tip (1) Mentsuyu soup base available at Japanese supermarkets..

Create one of Japanese cuisine’s easiest and most versatile protein side dishes with this tamagoyaki Japanese omelette recipe.

Tamagoyaki is a slightly sweet, delicious, and delicate omelet that is often packed into Japanese bento boxes and also served at sushi bars as tamago nigiri.

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There’s an art to making tamagoyaki, the Japanese rolled omelette.

To improve our skills, we turned to master sushi chef Daisuke Nakazawa for a lesson in the basic home-style method.

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source : https://www.cookpad.com
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