| tamagoyaki |
 tamagoyaki
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Jun. 8th, 2007 @ 02:11 pm 
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So I felt really bored and a bit guilty for not making anything this week, so I put an attempt together to end the week off with something home-made.
Sadly, I didn't really have anything I could make except tamagoyaki. Which is quite good, but a bit plain for my tastes. Happily, you can dress it up with anything you'd like --- it's basically like a rolled omelet --- I just didn't have any meats or veggies on hand (SPINACH?) that I would have wanted to put inside mine.
I also ended up putting too much salt in mine, so my first attempt is really just too salty for me to eat. It honestly would have turned out very good if not for the... overbearing salty flavor. I don't think I can stand it, even with a glass of juice. XD
Anyway, tamagoyaki is a nice Japanese breakfast meal. It can also be packed into an obento for a small snack on the side. I didn't take any pictures of my attempt, so here's an image I pulled off of google:
Sorry that the measurements aren't precise like the Thai-style Beefy Wraps. I've found that it's just too much of a bother to cook according to measurements, so I've resorted to the "a pinch of this, a dash of that" strategy. This will be how I post my recipes in the future, as well.
egg mixture *
♥ 3 or 4 large eggs, depending on how thick you want the roll to be.
- I would only use spices if there was a filling to go inside the roll.
♥ salt (optional)
♥ pepper (optional)
♥ fillings to put inside the roll: e.g. cheese, veggies, chopped meat (optional)
♥ canola oil
utensils
♥ large bowl
♥ fork or chopsticks for whisking
♥ frying pan or tamago pan
♥ spatula
♥ sushi rolling mat (optional, for shaping)
1. Whisk eggs and spices in a large bowl until thoroughly mixed.
2. Heat up your pan on medium or medium-high heat. Pour a bit of canola oil into the pan and coat the bottom.
3. Once the pan is well-heated, pour a thin layer of egg (1/3 or 1/4 of the bowl) into the pan and tilt the pan to coat the bottom. Place a layer of fillings on top of the eggs if wanted.
4. When the egg has cooked through enough that it can be moved without breaking, roll or push the egg to one side of the pan. Pour another layer of egg into the pan and tilt the pan around to let the egg spread out. Place another layer of fillings on the egg if wanted.
5. When the layer of egg has cooked through enough that it can be moved without breaking, roll the egg log back to the other side of the pan. Keep the layers as tight as possible when rolling.
6. Pour a layer of egg into the pan and tilt the pan to allow it to spread out. Place a layer of fillings onto the egg if wanted. When the layer of egg has cooked through enough that it can be moved without breaking, roll it into the egg log.
7. Continue this process until there is no more egg mixture in the bowl. Allow the egg log to brown slightly on both sides before taking it out of the pan.
8. Place the egg log on a moistened rolling mat if wanted and roll it tighter together or shape it into a slightly more rectangular shape.
9. Cut the egg log into as many pieces as you'd like (8 or 4 is fine)
10. Enjoy! ♥
Note: A tamago pan is a rectangular-shaped pan which allows the tamagoyaki to form evenly. With a frying pan, the egg log comes out fatter in the middle than on the outside, which is why I cut the edges off before serving for better presentation.
mood:  busy music: Happa-tai - Yatta! |
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