Corn and Sausage Tamagoyaki

Name: Corn and Sausage Tamagoyaki
Total time: 1200 s
Yield: Serves 5 servings
Cuisine: American
Ingredients: 1/2 cup corn kernels (about 80 grams); 2 sausages; 5 eggs; 2 green onions; 1/2 teaspoon white pepper salt; 1 tablespoon mirin

凱茜媽咪の廚房 @Kathy_kitchen

The full moon brings families together. For the Mid-Autumn Festival barbecue, try a different kind of tamagoyaki. The aroma of green onions, the sweetness of corn, and the hearty flavor of sausage come together to create a wonderful taste experience.

凱茜媽咪の廚房 @Kathy_kitchen

Saved

Ingredients

20 minutes

Serves 5 servings

1/2 cupcorn kernels (about 80 grams)
2sausages
5eggs
2green onions
Seasonings
1/2 teaspoonwhite pepper salt
1 tablespoonmirin

Saved

Steps

20 minutes

1

Prepare the ingredients. Rinse the green onions and slice them thinly. Drain the canned corn (you can also use fresh corn kernels).
2

Pan-fry the sausages in a skillet until slightly browned. Cut them into small cubes, strips, or slices and set aside.
3

Beat the eggs and season with white pepper salt and mirin.
4

Add a little vegetable oil to a tamagoyaki pan or a regular nonstick skillet and heat it up.
5

Pour in some of the egg mixture. When it is half-cooked, roll it up.
6

Pour in a second layer of egg mixture and sprinkle some sausage on top.
7

Add some corn kernels and green onion slices, then roll it up again.
8

Pour in the third layer of egg mixture, roll it up, turn off the heat, and remove from the pan.
9

Use a sushi mat to roll the tamagoyaki for a nicer shape.
10

Let the rolled tamagoyaki cool.
11

Unwrap the sushi mat and cut the tamagoyaki into bite-sized pieces. Enjoy!
12

This green onion, corn, and sausage tamagoyaki is fragrant and delicious—time to dig in!
13

[Tips]
* Keep the seasoning simple to let the natural flavors of the ingredients shine.
* Using bamboo skewers adds to the festive barbecue atmosphere.