Tamagoyaki - young sardine omelet
Tamagoyaki - young sardine omelet

Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, tamagoyaki - young sardine omelet. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tamagoyaki is Japanese rolled omelette with dashi and soy sauce, enjoyed during Japanese breakfast or as a bento item. Sweet yet savory, Tamagoyaki (Japanese rolled omelette), makes a delightful Japanese breakfast or side dish for your bento lunches. Sardine, Avocado, and Crunchy Veggie Millet Bowl.

Tamagoyaki - young sardine omelet is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Tamagoyaki - young sardine omelet is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have tamagoyaki - young sardine omelet using 6 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Tamagoyaki - young sardine omelet:
  1. Make ready 4 eggs
  2. Take 1 tbs dried young sardine
  3. Prepare 1 half cup of chopped green onion
  4. Take 1 tbsp water
  5. Get 1 tsp mentsuyu soup base
  6. Take 2 tbs canola oil

This TeChef Tamagoyaki Japanese Omelette pan is an incredible product coated with non-stick Teflon. The curved shape of this tamagoyaki pan makes rolling the tamago omelette much easier. Also, the nonstick surface ensures a perfect looking omelette. Tamagoyaki (Japanese Egg Omelet). featured in Japanese Lunch.

Instructions to make Tamagoyaki - young sardine omelet:
  1. Beat eggs in a medium bowl. Add water and mentsuyu, and sardine and green onion. Mix well.
  2. Add 1 tbsp of canola oil in a pan (medium heat) and add the half of the mixed egg when heated. Cook until half cooked.
  3. Roll up to one end. Add another tbsp of canola oil. Spread oil under the rolled egg as well.
  4. Add the other half of mixed egg into the pan. Spread under the rolled egg. Cook until half cooked and roll up to the same end.
  5. Cook on low heat until firmly cooked. Flip over a couple of times if necessary.
  6. Slice as desired and serve on a plate.
  7. Tip (1) Mentsuyu soup base available at Japanese supermarkets.

Heat a tamagoyaki pan over medium-high heat. Brush a thin layer of oil on the pan. Pour a third of the egg mixture into pan and quickly swirl to cover the entire pan. There's an art to making tamagoyaki, the Japanese rolled omelette. There's an art to making tamagoyaki, the Japanese rolled omelette.

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