Ingredients with Measurements:
- 4 large eggs
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sugar
- 1 tablespoon sesame seeds
- 1 tablespoon vegetable oil
Special Equipment Needed:
- Tamagoyaki pan or rectangular frying pan
- Whisk or fork
- Spatula
Step-by-Step Instructions:
1. In a mixing bowl, whisk together eggs, soy sauce, mirin, and sugar until well combined.
2. Add sesame seeds to the mixture and stir.
3. Heat the tamagoyaki pan or rectangular frying pan over medium heat and add vegetable oil.
4. Pour a thin layer of the egg mixture into the pan and let it cook for 30 seconds.
5. Using a spatula, roll the cooked egg layer to one side of the pan.
6. Pour another thin layer of the egg mixture into the pan and let it cook for 30 seconds.
7. Roll the cooked egg layer to the opposite side of the pan, so it covers the previous layer.
8. Repeat steps 4-7 until all the egg mixture is used up.
9. Remove the tamagoyaki 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: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 120
Total fat: 9g
Saturated fat: 2g
Cholesterol: 186mg
Sodium: 314mg
Total carbohydrate: 3g
Dietary fiber: 0g
Total sugars: 3g
Protein: 7g
Substitutions for ingredients:
- Soy sauce: Tamari or coconut aminos
- Mirin: Rice vinegar or white wine vinegar
- Sugar: Honey or maple syrup
- Sesame seeds: Poppy seeds or chia seeds
Variations:
- Tamagoyaki with scallions: Add chopped scallions to the egg mixture.
- Tamagoyaki with cheese: Add shredded cheese to the egg mixture.
- Tamagoyaki with vegetables: Add chopped vegetables such as carrots, bell peppers, or mushrooms to the egg mixture.
Tips and Tricks:
- Use a non-stick pan or a well-seasoned tamagoyaki pan to prevent the egg from sticking.
- Roll the tamagoyaki tightly to create a neat and uniform shape.
- Add a little bit of water to the egg mixture to make it fluffier.
- Use a paper towel to wipe the pan clean between each layer to prevent the egg from burning.
Storage Instructions:
Store the tamagoyaki in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Microwave the tamagoyaki for 30 seconds or until heated through.
Presentation Ideas:
Arrange the tamagoyaki on a plate and garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions or sesame seeds
Pairings:
Tamagoyaki with sesame seeds pairs well with rice, miso soup, and pickled vegetables.
Suggested Side Dishes:
- Edamame
- Seaweed salad
- Grilled vegetables
Troubleshooting Advice:
- If the egg is sticking to the pan, use more oil or a non-stick pan.
- If the tamagoyaki is not rolling properly, make sure the egg layers are thin and evenly cooked.
Food Safety Advice:
- Make sure the eggs are fresh and properly stored.
- Wash your hands and utensils thoroughly before and after handling raw eggs.
Food History:
Tamagoyaki is a Japanese omelette that is often served for breakfast or as a side dish. It is made by rolling together several layers of seasoned egg.
Flavor Profiles:
Tamagoyaki with sesame seeds has a savory and slightly sweet flavor with a nutty aroma from the sesame seeds.
Serving Suggestions:
Serve the tamagoyaki with sesame seeds as a side dish or as a topping for rice bowls or sushi rolls.
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Region: Japanese