Tamagoyaki with Pickled Ginger and Scallions

Name: Tamagoyaki with Pickled Ginger and Scallions
Ingredients: 2 large eggs; 1 tablespoon (finely chopped) pickled red ginger (beni shoga); 2 –3 scallions; 1 teaspoon sugar; 1 pinch salt; 1 teaspoon white dashi (Japanese soup base); as needed Vegetable oil,

sunsunよっぴい @cook_40055054

Tamagoyaki (Japanese rolled omelet) is a must-have for everyday bento lunches. This version adds pickled ginger and scallions for an okonomiyaki-inspired twist.

Recipe background:
I started making this for my daughter, who isn’t a fan of plain tamagoyaki, by adding whatever I had in the fridge. This is one of those creations.

Tamagoyaki (Japanese rolled omelet) is a must-have for everyday bento lunches. This version adds pickled ginger and scallions for an okonomiyaki-inspired twist.

Recipe background:
I started making this for my daughter, who isn’t a fan of plain tamagoyaki, by adding whatever I had in the fridge. This is one of those creations.

sunsunよっぴい @cook_40055054

Tamagoyaki (Japanese rolled omelet) is a must-have for everyday bento lunches. This version adds pickled ginger and scallions for an okonomiyaki-inspired twist.

Recipe background:
I started making this for my daughter, who isn’t a fan of plain tamagoyaki, by adding whatever I had in the fridge. This is one of those creations.

Tamagoyaki (Japanese rolled omelet) is a must-have for everyday bento lunches. This version adds pickled ginger and scallions for an okonomiyaki-inspired twist.

Recipe background:
I started making this for my daughter, who isn’t a fan of plain tamagoyaki, by adding whatever I had in the fridge. This is one of those creations.

Saved

Ingredients

2large eggs
1 tablespoon(finely chopped) pickled red ginger (beni shoga)
2–3 scallions
1 teaspoonsugar
1 pinchsalt
1 teaspoonwhite dashi (Japanese soup base)
as neededVegetable oil,

Saved

Steps

1

Beat the eggs well and add the seasonings.
Slice the scallions thinly.
Finely chop the pickled ginger (or leave as is if you prefer).
Add both to the egg mixture and mix well.
2

Heat a tamagoyaki pan (or small nonstick skillet) over medium heat and add vegetable oil. Pour in half of the egg mixture. Stir gently with chopsticks, then roll up the egg while it’s still slightly soft in the center.
3

Move the rolled egg to the far side of the pan. Pour in the remaining egg mixture and roll it up the same way. Your tamagoyaki is done!
4

Tip:
If you want a round shape or want to neaten the edges, wrap the cooked tamagoyaki in plastic wrap while it’s still warm to shape it. Let it cool a bit before slicing.
5

Here’s a version wrapped in nori (seaweed) for a sushi roll-style twist.
6

ID:20413135
A quick okonomiyaki-style tamagoyaki for your bento!
Recommended if you find rolling tricky.
7

2020/12/21
This recipe was featured in Cookpad News! (*´︶`*) ♡