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We hope you got benefit from reading it, now let’s go back to tamagoyaki - young sardine omelet recipe. You can cook tamagoyaki - young sardine omelet using 6 ingredients and 7 steps. Here is how you do that.
The ingredients needed to prepare Tamagoyaki - young sardine omelet:
- Get 4 eggs
- Get 1 tbs dried young sardine
- Get 1 half cup of chopped green onion
- Take 1 tbsp water
- Provide 1 tsp mentsuyu soup base
- Use 2 tbs canola oil
Instructions to make Tamagoyaki - young sardine omelet:
- Beat eggs in a medium bowl. Add water and mentsuyu, and sardine and green onion. Mix well.
- 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.
- Roll up to one end. Add another tbsp of canola oil. Spread oil under the rolled egg as well.
- 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.
- Cook on low heat until firmly cooked. Flip over a couple of times if necessary.
- Slice as desired and serve on a plate.
- Tip (1) Mentsuyu soup base available at Japanese supermarkets.
When you just want eggs for breakfast or to add to a bento box for lunch, Japanese people have to make it Tamagoyaki is thin layers of eggs cooked and rolled into a log using a special rectangular Tamagoyaki pan. How it's seasoned is different by each household. Move the first omelet roll to the side of the pan or remove to a plate, and pour more of the egg mixture into the pan. Mix water, soy sauce, and sugar together in a small bowl until sugar is dissolved. Add egg and beat until egg mixture is combined.
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