Hello everybody, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, tamagoyaki - young sardine omelet. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Tamagoyaki - young sardine omelet is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Tamagoyaki - young sardine omelet is something which I’ve loved my entire life.
Beat eggs in a medium bowl. Add water and mentsuyu, and sardine and green onion. Tamagoyaki (卵焼き or 玉子焼き) is sweetened Japanese rolled omelette that resemble mini bars of golden pillows.
To begin with this recipe, we have to prepare a few components. You can cook tamagoyaki - young sardine omelet using 6 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Tamagoyaki - young sardine omelet:
- Prepare 4 eggs
- Get 1 tbs dried young sardine
- Take 1 half cup of chopped green onion
- Get 1 tbsp water
- Get 1 tsp mentsuyu soup base
- Make ready 2 tbs canola oil
Tamagoyaki is a delicious Japanese Omelette that's a staple of a traditional Japanese breakfast. Made by rolling layers of seasoned egg together, Tamagoyaki is a quick an easy side dish that's perfect for adding some protein and a splash of color to a bento box lunch. Tamagoyaki is a rectangular, Japanese rolled omelette that is popular for breakfast, in bento lunch boxes, and as a topping for sushi. Move the first omelet roll to the side of the pan or remove to a plate, and pour more of the egg mixture into the pan.
Instructions to make Tamagoyaki - young sardine omelet:
- 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.
Cook as with the first, then roll the second omelet, making sure that it is still slightly moist, and position it next to the first. Tamagoyaki (Japanese Egg Omelet). featured in Japanese Lunch. Heat a tamagoyaki pan over medium-high heat. Brush a thin layer of oil on the pan. Pour a third of the egg mixture into pan and quickly swirl to cover the entire pan.
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