Tamagoyaki with Mulberry Leaves

Name: Tamagoyaki with Mulberry Leaves
Yield: 4 tamagoyaki logs
Cuisine: American
Ingredients: 12 mulberry leaves; 10 eggs; 1 tsp salt; 2 tsp sugar; 50 ml water; Oil for frying

Angela Mertoyono @tenshi

In my kitchen!

#mycookbook Pick young, light green mulberry leaves leaves. This recipe yields about 4 tamagoyaki logs. My pan is small (about 12x18 cm) so if you use bigger pan, it will yield fewer logs.

Angela Mertoyono @tenshi

In my kitchen!

#mycookbook Pick young, light green mulberry leaves leaves. This recipe yields about 4 tamagoyaki logs. My pan is small (about 12x18 cm) so if you use bigger pan, it will yield fewer logs.

Saved

Ingredients

4 tamagoyaki logs

12mulberry leaves
10eggs
1 tspsalt
2 tspsugar
50 mlwater
Oil for frying

Saved

Steps

1

Wash mulberry leaves and pat dry.
2

Mix eggs with salt, sugar, and water.
3

Heat oil in the pan. Pour mixture a bit and swirl until all bottom pan is coated.
4

Wait a bit. When the mixture is cooked, carefully roll the egg into one side of the pan.
5

Pour mixture until the pan is coated. Repeat the process one more time, then add a mulberry leaf on the pan.
6

Repeat three times and add mulberry leaves.
7

Cool for a while (about an hour) before putting them in the fridge. Wrap with cling film first. It should last for 3-4 days, practical for bento. Or you can slice and eat it right away.
8

I sliced the tamagoyaki for my kids' lunchboxes.