Tamago-yaki is usually cooked in square shaped fry pan. Though looking very hard solid piece of cooked egg, layer after layer rolling many egg sheets produces light texture. this cooking method can be also done with normal non-stick fry pan! It may be little tricky at beginning. but once you get the hang of it, you can make it with no sweat. What you put in egg mixture is up to you. Adding blanched spinach,shredded blanched carrot would also give nice color to your rolled egg!
[ Ingredients ]
~serves one ~
1 pinch salt
1/4 teaspoon soy sauce
2~3 tablespoon shirasu fish
*canned tuna can be great substitute!
1/4 sheet seaweed
[ Directions ]
1. crack eggs into a bowl and add shirasu fish or tuna.
2. put seaweed as you rip into small pieces.
3. mix well.
4. add salt and soy sauce and mix well.
5. heat up a fry pan and oil the surface with brush or paper towel.
6. adjust the stove to low medium heat, pour a little amount of the egg mixture in the middle part of the fry pan.
7. adjust the shape with chop sticks or spatula if the egg mixture runs too much to the side.
8. when you see the egg starting to cook and firm up but still raw on top, you can start rolling from one end to the other end.
9. when you finish rolling, slide the egg to the front(away from yourself) and apply some oil.
10. pour about the same amount of egg mixture in the middle part again.
11. let the previously rolled egg comes toward yourself as you rolling in with new egg sheet in the middle. repeat the same process until use up all the mixture.
12. lastly, cover the fry pan continue cooking until firm over low heat.
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