Tamagoyaki my style

I want a tamagoyaki pan. I don’t need one at all, but I do want one. 🙂 I just want to be able to know I have one. Do you have a lot of stuff in your kitchen that you want but don’t need? I do. A lot. But I spend a lot of time every 6 months spring cleaning my kitchen and giving away stuff that I haven’t used in the past year.

But I can’t have enough pans. I also collect chopsticks. I have about 300 pairs of chopsticks. And I use all of them. And I remember where I got them, and there are some I just am so attached to.

So I want to make tamagoyaki. I watched Chef Morimoto make it, and I was awed and wanted to make it. Right away. And then I saw a Korean way to make it. And that seemed similar but with very different ingredients. I kinda mashed it up and made my own version.

It’s fun to make. And so pretty to see all the layers.

Tamagoyaki my style

4 eggs

1/2 cup carrots, chopped

1/2 cup spinach, chopped

1 tbsp soy sauce

Salt, to taste

Mix it all together.

Pour in a 1/4 of the mixture on a hot, oiled pan. When slightly set, roll up the omelet in the pan, and push it to one side, closest to you.

Pour another 1/3rd of the egg mixture. Repeat the same.

The second omelet will be the next layer. Roll it to one side.

Pour in half of the remaining mixture. Repeat again. And finish off with the rest.

Please watch the videos to get an idea. Chef Morimoto’s Tamagoyaki, and a Korean version, from Aeri’s Kitchen.

The eggs look all cheffy and fun. Enjoy.


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