Tamagoyaki with Steamed Rice
Tamagoyaki is the rolled Japanese omelette, a little sweet from the mirin and soy. It takes a bit of practice to roll the layers neatly, but it tastes the same whether it's tidy or not. Serve it over steamed rice for breakfast.
Ingredients
Makes 4 servings
- 12 eggs
- 720g Steamed white rice
- 40ml Mirin
- 32ml Soy sauce
- 20ml Sesame oil
- 60g Spring onions
- 12g Sesame seeds
Method
- Crack the eggs into a bowl and whisk well with the mirin, soy sauce and a pinch of salt until smooth.
- Heat a non-stick frypan over medium heat and brush lightly with sesame oil.
- Pour in a thin layer of egg, swirling to coat the pan. When just set, roll it to one side of the pan.
- Brush the empty pan with a little more sesame oil, pour in another thin layer of egg, lifting the rolled omelette so the new egg flows underneath, then roll again over the first.
- Repeat until all the egg is used, building up a layered log. Slide out, rest 2 minutes, then slice into thick pieces.
- Serve the tamagoyaki slices over warm steamed white rice, scatter with spring onions and a sprinkle of sesame seeds, and season with a touch more soy sauce to taste.
Nutrition
Per serving: 542 kcal · 25.9g protein · 58.5g carbs · 20.9g fat