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Want to make tamagoyaki, but you don’t want to buy another pan? No worries! You can still make it in a regular non-stick pan. It might not be perfect like you would get in the Japanese rectangle pans, nut it will do!
I have been on a journey, if you can call it that, to find a new list of breakfast options. I took all my favorite sushi ingredients and made a deconstructed sushi breakfast bowl with some eggs for added protein.
This dish seems simple and I thought it was gonna be just okay, but I ended up really liking it!
Some Optional Addition Ideas:
- Toasted nori pieces
- Sesame seeds
- Pickled ginger
- Cooked Salmon
- Wasabi
Making the Tamagoyaki
It’s much easier than it seems. You just need to control the heat. Make sure it is at low. You don’t want the egg to cook too fast or burn.
1. Mix the ingredients together until the whites are incorporated.
2. Grease the pan using a paper towel.
3. Pour HALF the mixture in.
4. Let cook for a minute until it just starts to set, but still has raw egg on top.
5. Fold or roll the egg up using chopsticks or a spatula. The first roll will not be pretty. Don’t panic! It’s the second roll that matters. Push the roll to the other side of the pan so the lip is facing the middle of pan. This is to connect the rest of the egg roll.
6. Pour in the rest of the egg mixture. Let cook for just under a minute or until mostly cooked through.
7. Carefully roll the egg up, this time you want to be more careful. Roll all the way up and set on seem. Let cook through for an extra minute.
8. Carefully slide onto plate and cut into pieces.
Tamagoyaki Bowl
Ingredients
- 2 eggs
- 2 tbsp water
- 1 tsp soy sauce
- ⅛ tsp salt
- ¼ tsp sugar
- Oil for pan
- 1 cup Cooked Japanese rice
- 1/2 avocado sliced
- 1 carrot cut into matchsticks
- 1 green onion sliced
- 1 radish sliced
Instructions
- Whisk together all ingredients until completely combined and creamy.
- Using a paper towel, grease a medium non stick pan.
- Heat pan on medium. Pour half the mixture into pan. Swirl around to cover the bottom.
- When egg starts to set up, using chopsticks, fold or roll up all the way to other end. Push cylinder of egg to the other side. So the unrolled lip is visible. You want to connect it to the next part.
- Add the rest of the egg mixture in front of roll where the lip is.
- Just as before, when egg starts to set, roll cylinder into new egg portion. Roll all the way and turn tamagoyaki over on seam.
- Let cook another minute to make sure set.
- Gently push onto plate.
- Assemble bowl with rice, vegetables, and tamagoyaki
- Cut into disks and serve with soy sauce!