Ingredients with Measurements:
- 4 large eggs
- 2 tablespoons dashi stock
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 cup cooked and chopped gusô (burdock root)
Special equipment needed:
- Tamagoyaki pan or small rectangular frying pan
- Spatula
Step-by-step instructions:
a. In a bowl, whisk together the eggs, dashi stock, soy sauce, mirin, sugar, and salt until well combined.
b. Stir in the chopped gusô.
c. Heat the tamagoyaki pan over medium heat and lightly grease with oil.
d. Pour a thin layer of the egg mixture into the pan and let it cook until the bottom is set but the top is still slightly runny.
e. Using a spatula, gently roll the omelette from one end to the other, creating a thin layer.
f. Push the rolled omelette to the end of the pan and pour another thin layer of the egg mixture to cover the bottom of the pan.
g. Lift the rolled omelette and let the new layer of egg mixture flow underneath it.
h. Cook until the bottom is set but the top is still slightly runny, then roll the omelette again.
i. Repeat steps f to h until all the egg mixture is used up.
j. Let the omelette cool slightly before slicing it into rounds or squares.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 120
Total fat: 7g
Saturated fat: 2g
Cholesterol: 190mg
Sodium: 450mg
Total carbohydrates: 5g
Dietary fiber: 1g
Total sugars: 3g
Protein: 9g
Substitutions for ingredients:
- Dashi stock: chicken or vegetable stock
- Soy sauce: tamari or coconut aminos
- Mirin: rice vinegar or white wine vinegar
- Sugar: honey or maple syrup
- Gusô: carrots or mushrooms
Variations:
- Add chopped scallions or shiso leaves for extra flavor.
- Use a different type of vegetable, such as spinach or zucchini.
- Add cooked shrimp or crab meat for a seafood twist.
Tips and tricks:
- Use a non-stick pan or a well-seasoned cast iron pan to prevent sticking.
- Keep the heat at medium to prevent burning and ensure even cooking.
- Use a spatula to gently press down on the omelette as you roll it to create a tight roll.
- Let the omelette cool slightly before slicing to prevent it from falling apart.
Storage instructions:
Refrigerate leftover omelette in an airtight container for up to 3 days.
Reheating instructions:
Reheat the omelette in the microwave or in a pan over low heat until heated through.
Presentation ideas:
Arrange the sliced omelette on a platter and garnish with chopped scallions or shiso leaves.
Garnishes:
Chopped scallions or shiso leaves
Pairings:
Serve the omelette with steamed rice and miso soup for a complete meal.
Suggested side dishes:
- Pickled vegetables
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the omelette is sticking to the pan, add more oil or use a non-stick pan.
- If the omelette is too dry, add more dashi stock or water to the egg mixture.
- If the omelette is falling apart, let it cool slightly before slicing or use a sharper knife.
Food safety advice:
- Make sure to cook the omelette to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover omelette in the refrigerator within 2 hours of cooking.
Food history:
Tamagoyaki is a traditional Japanese omelette that is often served for breakfast or as a side dish. It is made by rolling thin layers of egg into a log shape.
Flavor profiles:
The gusô adds a slightly sweet and earthy flavor to the omelette, while the soy sauce and mirin provide a savory and umami taste.
Serving suggestions:
Serve the omelette as a side dish for a Japanese-inspired meal or as a protein-packed breakfast.
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Region: Japanese