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Tamagoyaki - Young Sardine Omelet

Tamagoyaki - young sardine omelet

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Tamagoyaki - young sardine omelet

By: Japanese cooking with Makiko via

Ingredients of Tamagoyaki - young sardine omelet:

  • 4 eggs
  • 1 tbs dried young sardine
  • 1 half cup of chopped green onion
  • 1 tbsp water
  • 1 tsp mentsuyu soup base
  • 2 tbs canola oil

Method for "Tamagoyaki - young sardine omelet":

  1. Beat eggs in a medium bowl. Add water and mentsuyu, and sardine and green onion. Mix well.
  2. Add 1 tbsp of canola oil in a pan (medium heat) and add the half of the mixed egg when heated. Cook until half cooked.
  3. Roll up to one end. Add another tbsp of canola oil. Spread oil under the rolled egg as well.
  4. Add the other half of mixed egg into the pan. Spread under the rolled egg. Cook until half cooked and roll up to the same end.
  5. Cook on low heat until firmly cooked. Flip over a couple of times if necessary.
  6. Slice as desired and serve on a plate.
  7. Tip (1) Mentsuyu soup base available at Japanese supermarkets.

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