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
- It’s 4 of eggs.
- It’s 1 tbs of dried young sardine.
- You need 1 half of cup of chopped green onion.
- Prepare 1 tbsp of water.
- You need 1 tsp of mentsuyu soup base.
- You need 2 tbs of canola oil.
Tamagoyaki – young sardine omelet step by step
- Beat eggs in a medium bowl. Add water and mentsuyu, and sardine and green onion. Mix well..
- 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..
- Roll up to one end. Add another tbsp of canola oil. Spread oil under the rolled egg as well..
- 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..
- Cook on low heat until firmly cooked. Flip over a couple of times if necessary..
- Slice as desired and serve on a plate..
- 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