TAMAGOYAKI (JAPANESE ROLLED OMELETTE)
It's easy to make authentic Japanese food at home with this classic Japanese omelette recipe. Tamagoyaki is slightly sweet and seasoned with soy sauce, mirin, and dashi stock. It's a favorite in bento boxes and also makes an easy Japanese appetizer. Serve with shredded daikon and soy sauce for dipping.
Provided by ChefJackie
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Whisk eggs, dashi stock, sugar, mirin, and soy sauce together in a bowl.
- Heat 1/3 of the oil in a large nonstick skillet over medium-high heat. Add about 1/3 of the egg mixture and quickly swirl the pan to evenly cover the bottom. Start rolling up the omelette from one side to the other as soon as it is set.
- Keep the roll to one side, then add another 1/3 of the oil to the skillet and another 1/3 of the egg. Swirl the pan, ensuring the entire bottom is covered, including around and underneath the first roll. Cook until set. Roll up from the side containing the first roll, so that is now at the center.
- Repeat the process with the remaining oil and egg. Transfer rolled omelette to a bamboo rolling mat. Roll up tightly and allow to cool for a few minutes.
- Unwrap the omelette and slice into 6 pieces. Serve warm or cold.
Nutrition Facts : Calories 208.6 calories, Carbohydrate 7.9 g, Cholesterol 372.3 mg, Fat 13.6 g, Protein 13.3 g, SaturatedFat 3.7 g, Sodium 260.2 mg, Sugar 7.8 g
ROLLED OMELET WITH RATATOUILLE FILLING
The ratatouille filling can also be served as a side dish for scrambled, fried, or poached eggs. If you like, you can cook the vegetables in separate pans at the same time.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil in a 12-inch nonstick saute pan over medium heat. Add onion, and season with salt and pepper. Cook, stirring frequently, until onion is soft and translucent, about 8 minutes. Add tomatoes, season again with salt and pepper, and cook slowly until the tomatoes stop releasing juices, about 5 minutes. Transfer mixture to a large bowl; wipe pan clean.
- Return pan to medium heat. Add 1 tablespoon olive oil. Add squash, and season with salt and pepper. Cook until squash is brown but still firm, about 4 minutes. Transfer mixture to bowl with tomatoes; wipe pan clean.
- Return pan to medium heat. Add the remaining 2 tablespoons olive oil. Add the eggplant, and cook until it is browned on all sides and completely soft, about 3 minutes. Return tomato mixture to pan. Simmer over low heat, stirring occasionally, about 10 minutes. Stir in parsley and basil, and season with salt and pepper. Return mixture to bowl, and set aside. Wipe pan clean.
- Whisk together 6 eggs and 1 tablespoon water in a medium bowl. Season with salt and pepper. Melt 1 tablespoon butter in the saute pan over medium heat. Add the egg mixture; as eggs begin to set, push them toward the center of the pan with a rubber spatula, letting the uncooked part run underneath to fill the void.
- When eggs are cooked but not completely dry, slide omelet onto a baking sheet. Spoon half the filling along one long edge; with your hands, carefully roll into a neat log. Using a large metal spatula, transfer omelet to a serving platter with the seam side down. Keep warm.
- Repeat process with the remaining ingredients. Cut each log on the diagonal into individual pieces, and serve.
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