July 07, 2016
Side Dishes, Eggs, Japanese,
Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, Vegetarian more
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"Tamagoyaki is the slightly sweet rolled Japanese omelette, and is a standby protein item for bentos. It tastes great at room temperature, and is fairly easy to make, too! Normally you would make tamagoyaki for more than one person, and it requires a specialized pan. This method of making a 1-egg tamagoyaki in a normal small frying pan was in a recent issue of Kyou no ryouri (Today’s Cooking), a Japanese food magazine. It does make a slightly flatter tamagoyaki than a multi-egg one, but it still has those nice layers.From Just Bento."
Mix all the ingredients, EXCEPT OIL, with a fork or chopsticks until thoroughly mixed. Heat up a small (6 inch or 15cm) non-stick frying pan and spread thinly with oil (or use a non-stick cooking spray).
Once the pan is hot (if you put a droplet of water in, it dances and evaporates immediately), pour in the egg. Stir gently with a fork or chopsticks until it’s half-set.
Fold in half with a spatula.
Fold one third of the egg over with the spatula. Press down.
Fold the other end of the egg over with the spatula. Press the whole thing down.
Flip over, and press again. Remove from the heat before it browns too much. (If you use light colored soy sauce, it won’t get as brown.)
Cut in half and put cut side up, it will be nicely multi-layered.
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