Ingredients with Measurements:
- 4 large eggs
- 1/4 cup milk
- 1/4 cup shredded cheddar cheese
- 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 skillet
- Spatula
Step-by-Step Instructions:
1. In a mixing bowl, whisk together eggs, milk, soy sauce, mirin, sugar, and salt until well combined.
2. Add shredded cheddar cheese to the egg mixture and stir until evenly distributed.
3. Heat a tamagoyaki pan or small non-stick skillet over medium heat. Add vegetable oil and swirl to coat the pan.
4. Pour 1/4 of the egg mixture into the pan and tilt the pan to spread the mixture evenly.
5. Once the egg starts to set, use a spatula to roll the egg from one end of the pan to the other.
6. Push the rolled egg to the end of the pan and add another 1/4 of the egg mixture. Tilt the pan to spread the mixture evenly and let it cook until it starts to set.
7. Roll the egg again from one end of the pan to the other, and push it to the end of the pan.
8. Repeat steps 6-7 until all the egg mixture is used up.
9. Once the tamagoyaki is cooked, remove it from the pan and let it cool for a few minutes.
10. Slice the tamagoyaki 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: 150
Total fat: 10g
Saturated fat: 3.5g
Cholesterol: 190mg
Sodium: 550mg
Total carbohydrates: 5g
Dietary fiber: 0g
Total sugars: 4g
Protein: 10g
Substitutions for ingredients:
- Shredded cheddar cheese can be substituted with any other type of shredded cheese.
- Soy sauce can be substituted with tamari or coconut aminos.
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add chopped scallions or onions to the egg mixture for extra flavor.
- Use different types of cheese, such as feta or goat cheese.
- Add cooked bacon or ham to the egg mixture for a heartier dish.
Tips and Tricks:
- Use a spatula to push the rolled egg to the end of the pan before adding more egg mixture to prevent it from sticking.
- If the egg mixture starts to cook too quickly, lower the heat to prevent burning.
- Let the tamagoyaki cool for a few minutes before slicing to prevent it from falling apart.
Storage Instructions:
Store leftover tamagoyaki in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat tamagoyaki in a microwave or on a skillet over low heat until warmed through.
Presentation Ideas:
Serve tamagoyaki with a sprinkle of sesame seeds and chopped scallions on top for a pop of color.
Garnishes:
Sesame seeds, chopped scallions, or chopped cilantro.
Pairings:
Serve tamagoyaki with steamed rice and miso soup for a traditional Japanese breakfast.
Suggested Side Dishes:
Steamed vegetables, pickled vegetables, or a side salad.
Troubleshooting Advice:
- If the tamagoyaki is sticking to the pan, add more oil to the pan before adding more egg mixture.
- If the tamagoyaki is falling apart, make sure to let it cool before slicing.
Food Safety Advice:
Make sure to cook the tamagoyaki thoroughly to prevent any foodborne illnesses.
Food History:
Tamagoyaki is a traditional Japanese dish that is often served for breakfast or as a snack. It is made by rolling together thin layers of seasoned egg.
Flavor Profiles:
Tamagoyaki with cheese has a savory and slightly sweet flavor from the soy sauce and mirin, and a creamy texture from the melted cheese.
Serving Suggestions:
Serve tamagoyaki with a side of steamed rice and miso soup for a traditional Japanese breakfast.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese