Ingredients with Measurements:
- 4 eggs
- 1/4 cup grated carrots
- 1/4 cup peas
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
Special equipment needed:
- Tamagoyaki pan or small non-stick frying pan
- Chopsticks or spatula for rolling
Step-by-step instructions:
1. In a bowl, whisk together eggs, soy sauce, mirin, sugar, and salt until well combined.
2. Add grated carrots and peas to the egg mixture and stir to combine.
3. Heat a small non-stick frying pan over medium heat and add vegetable oil.
4. Pour a small amount of the egg mixture into the pan and let it cook for a few seconds until the bottom is set.
5. Using chopsticks or a spatula, roll the egg from one end of the pan to the other.
6. Push the rolled egg to the end of the pan and pour another small amount of the egg mixture into the pan.
7. Lift the rolled egg and let the new egg mixture flow underneath it.
8. When the new layer is set, roll the egg again from one end of the pan to the other.
9. Repeat steps 6-8 until all the egg mixture is used up.
10. Remove the rolled egg from the pan and let it cool for a few minutes.
11. Slice the rolled egg into bite-sized pieces and serve.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 120
Total fat: 8g
Saturated fat: 2g
Cholesterol: 190mg
Sodium: 440mg
Total carbohydrate: 5g
Dietary fiber: 1g
Total sugars: 3g
Protein: 8g
Substitutions for ingredients:
- Grated zucchini or sweet potato can be used instead of grated carrots.
- Frozen corn or green beans can be used instead of peas.
- Tamari or coconut aminos can be used instead of soy sauce.
- Rice vinegar or white wine can be used instead of mirin.
- Honey or maple syrup can be used instead of sugar.
Variations:
- Add chopped scallions or cilantro to the egg mixture for extra flavor.
- Use different vegetables such as mushrooms, bell peppers, or spinach.
- Add cooked shrimp or crab meat to the egg mixture for a seafood twist.
Tips and tricks:
- Use a small non-stick frying pan to make it easier to roll the egg.
- Don't overcook the egg or it will become tough and dry.
- Use chopsticks or a spatula to roll the egg gently to avoid breaking it.
- Let the rolled egg cool for a few minutes before slicing to make it easier to handle.
Storage instructions:
Store leftover tamagoyaki in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat tamagoyaki in the microwave or on the stove over low heat until warmed through.
Presentation ideas:
Arrange sliced tamagoyaki on a plate and garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions, sesame seeds, or nori strips.
Pairings:
Serve tamagoyaki with steamed rice and miso soup for a traditional Japanese breakfast.
Suggested side dishes:
Edamame, cucumber salad, or pickled vegetables.
Troubleshooting advice:
- If the egg sticks to the pan, use a non-stick spray or add more oil.
- If the egg breaks while rolling, use a spatula to push it back together and continue rolling.
Food safety advice:
- Make sure to cook the egg thoroughly to avoid foodborne illness.
- Wash hands and utensils thoroughly before and after handling raw eggs.
Food history:
Tamagoyaki is a traditional Japanese omelette made by rolling together several layers of cooked egg. It is a popular breakfast dish in Japan and can be found in many bento boxes.
Flavor profiles:
Tamagoyaki has a sweet and savory flavor from the soy sauce and mirin. The grated carrots and peas add a slight crunch and sweetness to the dish.
Serving suggestions:
Serve tamagoyaki as a main dish for breakfast or as a side dish for lunch or dinner.
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Region: Japanese