Friday, August 22, 2008

Anchovy Garlic Tamagoyaki

Yesterday I quickly left the office on time. I was thinking of shopping gym shoes but I didn't and went home. And that was right! Suddenly, thunderstorm arrived!

Today, I will write about my unique tamagoyaki! 2 people have tried it and said good! It goes good with white rice!

Tamagoyaki (dashimakitamago or atsuyakitamago) is a Japanese rolled omelet. It is often served for breakfast with white rice and miso soup. Also, it's one of the most popular dishes for bento (lunch box).
My mom makes sweet tamagoyaki, but some people make salty one. The flavor differs from house to house. In addition, to make it colorful, we sometimes add fillings in it.

Anchovy Garlic Tamagoyaki

Difficulty: Easy
Time: 10min
Number of servings: 2

Necessary Equipment:
tamagoyaki nabe (rectangular omelet pan) regular frying pan is okay if not available
makisu (bamboo sushi-roll mat)

2 eggs
1 garlic cloves
2 anchovy fillets
olive oil
parsley flakes

1. Remove core and finely chop garlic clove. Chop anchovy fillets as well.
2. Heat olive oil in a frying pan, add garlic and anchovy (1.), stir constantly until fragrant or beginning to turn golden. Turn off the heat and allow them to cool slightly. Be careful not to let the garlic burn!
3. Beat eggs in a bowl, add cooked anchovy garlic (2.) and mix well.
4. Heat a tamagoyaki nabe (or a frying pan) on medium heat, oil the pan, pour 1/3 of egg mixture in the pan and spread over the surface. Cook it until half done and roll the egg toward one direction. Move the rolled egg to one side, oil the empty part of the pan and pour another 1/3 of egg mixture in the space and under the rolled egg. Cook it until half done and roll the egg again. Repeat these until the omelet becomes thicker.
5. While it is hot, shape rolled omelet into a rectangle using a bamboo mat, allow it to cool it down.
6. Cut it into thick (about an inch) pieces, sprinkle parsley flakes.

My original recipe in Japanese is here.

Cooking is an experiment!
Have fun!!!

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