Ingredients with Measurements:
- 4 eggs
- 1 ripe avocado, diced
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
Special equipment needed:
- Tamagoyaki pan or small non-stick frying pan
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together eggs, soy sauce, mirin, and sugar until well combined.
2. Heat the tamagoyaki pan or non-stick frying pan over medium heat. Add vegetable oil and swirl to coat the pan.
3. Pour a thin layer of egg mixture into the pan, tilting the pan to spread the mixture evenly. Cook for about 1 minute or until the bottom is set but the top is still slightly runny.
4. Using a spatula, roll up the cooked egg from one end of the pan to the other, creating a log shape. Push the rolled egg to the end of the pan.
5. Pour another thin layer of egg mixture into the pan, making sure it flows under the rolled egg. Cook for about 1 minute or until the bottom is set but the top is still slightly runny.
6. Roll up the cooked egg again, this time rolling it over the first layer of egg. Push the rolled egg to the end of the pan.
7. Repeat steps 5 and 6 until all the egg mixture is used up and you have a thick log of tamagoyaki.
8. Remove the tamagoyaki from the pan and let it cool for a few minutes.
9. Slice the tamagoyaki into bite-sized pieces and top each piece with diced avocado.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 190
Total fat: 14g
Saturated fat: 3g
Cholesterol: 190mg
Sodium: 330mg
Total carbohydrate: 8g
Dietary fiber: 3g
Total sugars: 4g
Protein: 9g
Substitutions for ingredients:
- Instead of soy sauce, you can use tamari or coconut aminos for a gluten-free option.
- Instead of mirin, you can use rice vinegar or white wine vinegar.
- Instead of sugar, you can use honey or maple syrup.
Variations:
- Add chopped scallions or cilantro to the egg mixture for extra flavor.
- Use different fillings such as cooked shrimp, crab meat, or smoked salmon.
- Add a sprinkle of furikake (Japanese seasoning) on top of the tamagoyaki for extra flavor.
Tips and tricks:
- Use a non-stick pan or a well-seasoned tamagoyaki pan to prevent the egg from sticking.
- Roll up the egg tightly to create a neat and compact log.
- Let the tamagoyaki cool for a few minutes before slicing to prevent it from falling apart.
- Use a sharp knife to slice the tamagoyaki into clean and even pieces.
Storage instructions:
Store leftover tamagoyaki in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tamagoyaki in the microwave for 30 seconds or in a pan over low heat until warmed through.
Presentation ideas:
Arrange the tamagoyaki pieces on a platter and garnish with sliced scallions or sesame seeds.
Garnishes:
Sliced scallions, sesame seeds, or furikake.
Pairings:
Serve the tamagoyaki with steamed rice and miso soup for a complete Japanese meal.
Suggested side dishes:
Edamame, cucumber salad, or seaweed salad.
Troubleshooting advice:
- If the egg is sticking to the pan, add more oil or use a non-stick pan.
- If the egg is too thick, add a splash of water or milk to the egg mixture to thin it out.
- If the egg is too runny, cook it for a few more seconds before rolling it up.
Food safety advice:
Make sure to cook the egg thoroughly to prevent foodborne illness.
Food history:
Tamagoyaki is a traditional Japanese omelette that is often served for breakfast or as a side dish. It is made by rolling together thin layers of seasoned egg.
Flavor profiles:
The tamagoyaki is slightly sweet and savory, with a soft and fluffy texture. The avocado adds a creamy and buttery flavor to the dish.
Serving suggestions:
Serve the tamagoyaki as a snack, appetizer, or side dish. It is also great for bento boxes or picnics.
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Region: Japanese