Ingredients with Measurements:
- 4 large eggs
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon water
- 2 umeboshi (pickled plums), pitted and mashed
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 green onion, thinly sliced
Special equipment needed:
- Non-stick frying pan
- Whisk
Step-by-step instructions:
1. In a bowl, whisk together the eggs, soy sauce, mirin, and water until well combined.
2. Add the mashed umeboshi, sugar, and sesame oil to the egg mixture and whisk until evenly distributed.
3. Heat a non-stick frying pan over medium heat.
4. Pour the egg mixture into the pan and swirl the pan to spread the mixture evenly.
5. Cook for 1-2 minutes or until the bottom is set and the top is still slightly runny.
6. Using a spatula, fold the egg over itself to create a roll.
7. Cook for another 1-2 minutes or until the egg is fully cooked.
8. Transfer the egg roll to a cutting board and let it cool for a few minutes.
9. Slice the egg roll into bite-sized pieces and sprinkle with sliced green onions.
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 103
Fat: 7g
Protein: 7g
Carbohydrates: 2g
Fiber: 0g
Sugar: 2g
Sodium: 325mg
Substitutions for ingredients:
- Tamari or coconut aminos can be used instead of soy sauce.
- Rice vinegar or sake can be used instead of mirin.
- Regular plums or apricots can be used instead of umeboshi.
Variations:
- Add chopped vegetables such as bell peppers, mushrooms, or spinach to the egg mixture.
- Use different types of pickled vegetables such as pickled ginger or pickled daikon instead of umeboshi.
Tips and tricks:
- Use a non-stick frying pan to prevent the egg from sticking.
- Swirl the pan to spread the egg mixture evenly.
- Fold the egg over itself to create a roll for a more visually appealing dish.
Storage instructions:
Refrigerate any leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a plate or in a bento box.
Garnishes:
Sprinkle with sesame seeds or furikake (Japanese seasoning).
Pairings:
Serve with steamed rice and miso soup for a complete meal.
Suggested side dishes:
Edamame, cucumber salad, or seaweed salad.
Troubleshooting advice:
If the egg sticks to the pan, use a spatula to gently loosen it.
Food safety advice:
Make sure to cook the egg thoroughly to prevent any risk of foodborne illness.
Food history:
Umeboshi is a traditional Japanese pickled plum that has been enjoyed for centuries. It is often used as a condiment or seasoning in Japanese cuisine.
Flavor profiles:
The umeboshi adds a salty and sour flavor to the dish, while the mirin and sugar add a touch of sweetness.
Serving suggestions:
Serve as a breakfast or lunch dish.
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Region: Japanese