Ingredients with Measurements:
- 4 eggs
- 1 small eggplant, sliced into thin rounds
- 1 medium tomato, diced
- 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 small bowl, whisk together eggs, soy sauce, mirin, sugar, and salt until well combined.
2. Heat a non-stick skillet over medium heat and add vegetable oil.
3. Add eggplant slices and cook until lightly browned, about 2-3 minutes per side. Remove from skillet and set aside.
4. In the same skillet, add diced tomatoes and cook until slightly softened, about 1-2 minutes. Remove from skillet and set aside.
5. Pour a quarter of the egg mixture into the skillet and let it cook for about 30 seconds.
6. Using a spatula, roll the cooked egg towards the end of the skillet.
7. Add another quarter of the egg mixture to the skillet and let it cook for 30 seconds.
8. Roll the cooked egg towards the end of the skillet, making sure it overlaps the previous roll.
9. Repeat steps 5-8 until all the egg mixture is used up.
10. Once the tamagoyaki is cooked, remove from skillet and let it cool for a few minutes.
11. Cut the tamagoyaki into slices and serve with the cooked eggplant and tomatoes.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 130
Total fat: 8g
Saturated fat: 2g
Cholesterol: 185mg
Sodium: 480mg
Total carbohydrates: 8g
Dietary fiber: 2g
Sugar: 6g
Protein: 7g
Substitutions for ingredients:
- Instead of eggplant, you can use zucchini or bell peppers.
- Instead of tomatoes, you can use mushrooms or onions.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of mirin, you can use rice vinegar or apple cider vinegar.
- Instead of sugar, you can use honey or maple syrup.
Variations:
- Add cooked shrimp or crab meat for a seafood twist.
- Add chopped scallions or cilantro for extra flavor.
- Use a different type of cheese, such as feta or goat cheese.
Tips and tricks:
- Make sure to roll the tamagoyaki tightly to prevent it from falling apart.
- Use a non-stick skillet to prevent the egg from sticking.
- You can make the tamagoyaki ahead of time and store it in the fridge for up to 3 days.
Storage instructions:
Store leftover tamagoyaki in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat tamagoyaki in the microwave for 30 seconds or in a skillet over low heat for 1-2 minutes.
Presentation ideas:
Arrange the tamagoyaki slices on a platter and top with the cooked eggplant and tomatoes. Garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
Serve with steamed rice or a side salad.
Suggested side dishes:
Steamed rice or a side salad
Troubleshooting advice:
- If the egg sticks to the skillet, use a spatula to gently loosen it.
- If the egg is too thin, add more egg mixture to the skillet.
- If the egg is too thick, use less egg mixture in each layer.
Food safety advice:
Make sure to cook the egg thoroughly to prevent foodborne illness.
Food history:
Tamagoyaki is a popular Japanese dish made from rolled eggs. It is often served for breakfast or as a side dish.
Flavor profiles:
Savory, slightly sweet, and umami.
Serving suggestions:
Serve tamagoyaki with steamed rice or a side salad for a complete meal.
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Region: Japanese