Egg And Nori Rolls Tomago Recipes

NORI CHEESE TAMAGOYAKI RECIPE BY TASTY

Steps:

• Mix eggs, mirin and salt well.
• Heat a Tamagoyaki pan at low heat. Brush a thin layer of oil on the pan. Wipe off excess with a paper towel.
• Pour ¼ of egg mixture into pan and quickly swirl to cover the entire pan.
• When the egg is set, put a sheet of nori and cheese on top. Roll the egg.
• Pour in ¼ of the egg mixture, lift up the cooked egg roll and let the mixture to flow under it. When the egg is set, roll the omelette toward you. Repeat this procedure one more time.
• Cut the omelette into bite sized pieces, garnish with mayonnaise and tobiko.
• Enjoy!

EGGNOG CAKE ROLL

Steps:

• In a large bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Add 1/2 cup of sugar; beat 2 minutes. Add 1 teaspoon vanilla; mix well. , In another bowl, beat egg whites until foamy; gradually add remaining sugar, beating until soft peaks form. Fold into yolk mixture Combine cake flour, baking powder, salt and nutmeg. Fold into egg mixture until no flour streaks remaining. Spread batter evenly in a greased and floured 15x10x1-in. baking pan. Bake at 375° for 13-15 minutes or until a toothpick comes out clean., Turn out onto a linen towel dusted with 2 tablespoons confectioners' sugar. Roll cake up in towel, starting with a short end. Cool on wire rack. Meanwhile, for filling, combine cornstarch and a small amount of eggnog in a saucepan; mix until smooth. stir in remaining eggnog; bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat; stir in remaining vanilla. Cool., Unroll cake; spread with filling. Sprinkle with pineapple, cherries and coconut; roll up again. Whip cream with remaining confectioners' sugar; tint green. Spread over outside of cake roll. Chill 3-4 hours. Garnish with cherries if desired.

TAMAGOYAKI (JAPANESE ROLLED OMELETTE)

Steps:

• Gather all the ingredients.
• Gently whisk the eggs in a bowl. It's best to "cut" the eggs with chopsticks in a zig-zag motion; do not overmix.
• In another bowl, combine the seasonings and mix well.
• Pour the seasonings mixture into the eggs and whisk gently. Then pour the mixture into a measuring cup with a spout and handle so that it'll be easier to pour into the frying pan.

EGG AND NORI ROLLS (TOMAGO)

Steps:

• Toast each sheet of nori until crisp by running it over a gas flame or electric element set on medium heat. Careful not to burn! Set aside.
• In a bowl, beat together eggs, salt and water.
• Heat a skillet on a medium heat; grease lightly. Set 1 teaspoon egg mixture aside.
• Use remaining eggs to make 4 thin omelets. Trim nori sheets to the same size as omelets.
• Place omelet, uncooked side up, on a bamboo mat. Top with 1 sheet of nori.
• Continue stacking omelets and nori until all are used.
• Roll up omelet-nori stack in mat to make a tight, compact cylinder; seal seam with reserved egg.
• Let stand until cold. Remove bamboo mat; cut roll in 12 chunks.

EGG AND NORI ROLLS

Steps:

• Whisk the soy sauce, wasabi and 60ml (1/4 cup) of the water in a small bowl until well combined. Cover and set aside until serving.
• Crack the eggs into a large jug and add the remaining water. Add salt and use a fork to whisk until well combined.
• Heat 1 tsp of the butter in a 20cm non-stick frying pan over medium-high heat until foaming. Pour a quarter of egg mixture into pan and tilt pan until mixture covers base. As omelette begins to set, lift edge so uncooked egg runs underneath. Cook, uncovered, for 2 minutes or until omelette is set. Slide onto a large plate and cover loosely with foil to keep warm. Repeat in 3 more batches with remaining butter and egg mixture.
• Place the omelettes in a single layer on a clean surface. Top each with 1 nori sheet. Divide carrot, celery and snow pea sprouts among nori sheets, placing down the centre. Roll the omelette up tightly. Trim edges and cut the rolls in half.
• Arrange on a serving plate and serve with the wasabi mixture.

EGG ROLLS

Steps:

• In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well. Stir in coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt and pepper. Cook and stir until cabbage is crisp-tender. , Position an egg roll wrapper with one point toward you. Place about 1/4 cup sausage mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve with sweet-and-sour sauce.

JAPANESE TAMAGO EGG

Steps:

• Beat eggs thoroughly in a bowl; whisk in dashi stock, sugar, mirin, and soy sauce until sugar has dissolved.
• Place a nonstick skillet or omelet pan over medium heat. Oil the pan with vegetable oil. Pour a thin layer of egg mixture into the hot pan and swirl to coat pan.
• When egg layer is firm on the bottom but still slightly liquid on top, lift up about 1 inch of the edge of the omelet with a spatula and fold end over remaining egg layer; continue rolling the omelet to the end and push the roll to the edge of the skillet. Oil the skillet again if it looks dry; pour another thin layer of egg into the skillet and lift the roll to let the egg flow underneath the omelet roll. Fold the omelet roll over the new layer of egg, continuing to roll to the end as before. Push omelet to edge of skillet.
• Pour a new egg layer into the skillet, oiling the pan if needed. Roll the omelet over to incorporate the next egg layer into the roll. Pour new layers and roll into the omelet until all egg mixture has been used. Remove omelet to a serving platter and cut into 6 equal pieces to serve.