Tamagoyaki
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesvegetarianglutenFreedairyFree
Nutrition (per serving)
900Calories
85 gProtein
60 gCarbs
20 gFat
8 gSugar
1000 mgSalt
Ingredients
- 4 large Eggs
- 1 tsp Soy sauce
- 1 tsp Mirin
- 1 tsp Sugar
- 1/2 tsp Salt
- 1 tbsp Vegetable oil
Method
- Crack 4 large eggs into a bowl and whisk them together with 1 tsp soy sauce, 1 tsp mirin, 1 tsp sugar, and 1/2 tsp salt until well combined.
- Heat 1 tbsp of vegetable oil in a small non-stick pan over medium heat until it starts to shimmer, about 1 minute.
- Pour a small amount of the egg mixture into the pan, just enough to cover the bottom, and cook until the edges start to set, about 1-2 minutes.
- Use a spatula to gently lift and fold the edges of the omelette towards the center, allowing the uncooked egg to flow to the edges.
- Continue cooking and folding the omelette for another 2-3 minutes, until it is almost set and just slightly runny in the center.
- Use the spatula to shape the omelette into a rectangular shape and cook for another minute, until the bottom is lightly browned.
- Remove the omelette from the pan and let it cool on a plate for a few minutes before slicing it into thick rounds.
- Serve the tamagoyaki warm, garnished with grated daikon and a sprinkle of sesame seeds.
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