11 March 2017


Ingredients (1 serving):
  • 4 large eggs
  • 1 tbsp sugar
  • 1 tsp mirin
  • 1/4 tsp salt
  • 1/2 tsp soy sauce
  • additional ingredients (one of)
    • nori seaweed
    • green onion
    • 1 tbsp Parmesan cheese (then reduce the salt)
  1. Mix together all ingredients until well blended (do not overmix the eggs).
  2. Heat up vegetable oil in a small non-stick pan (a square tamagoyaki pan is the best).
  3. Use a paper towel to spread the oil over the whole pan.
  4. Put 1/4 of the egg mixture into the pan and cook until set and almost cook.
  5. Grab the end and fold into thirds and move to one side.
  6. Pour another 1/4 of the mixture, pulling up the cooked egg so that the mixture can get under.
  7. Repeat the previous steps until all the mixture is used up.
  8. Optional: line a sushimat with a plastic wrap and use it to press the omelette into a square shape.
  9. Slice crosswise and serve with rice.
Source: use real butter and The Just Bento Cookbook

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