Navajoomelet Recipes
JAPANESE OMELETTE (TAMAGOYAKI) RECIPE BY TASTY
Here's what you need: eggs, sugar, salt, sake, mirin, bonito dashi broth, oil, shiso leaf, japanese radish, soy sauce
Provided by Alvin Zhou
Categories Breakfast
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a large mixing bowl, add the eggs, sugar, salt, sake, mirin, and broth, and mix well.
- Heat a tamagoyaki pan at over medium heat. Brush a thin layer of oil on the pan.
- Pour ⅙ of egg mixture into pan and quickly swirl to cover the entire pan. When the egg is set, gently roll the egg.
- With the rolled egg still in the pan, pour in ⅙ of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is set, roll the omelette toward you.
- Repeat, adding ⅙ of the mixture at a time, continuing to roll the egg into a large roll.
- Cut the tamagoyaki in half and pierce with a skewer.
- Serve with a shiso leaf, grated radish, and soy sauce.
- Enjoy!
Nutrition Facts : Calories 358 calories, Carbohydrate 12 grams, Fat 25 grams, Fiber 0 grams, Protein 18 grams, Sugar 3 grams
NAVAJO STEW
Steps:
- Preheat the oven to 450°. Lightly oil a baking sheet.
- Peel the sweet potatoes and cut into 1-inch cubes. Stem and seed the peppers and cut into 1-inch pieces. Peel the onion and cut it stem end to root end into thin wedges. In a bowl, toss the vegetables with the garlic, oil, cumin, salt, and pepper. Spread on the prepared baking sheet and roast in the oven for about 10 minutes. Stir and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender but not mushy.
- While the vegetables roast, purée the tomatoes, chipotles, and cilantro in a blender until smooth. Set aside. When the vegetables are tender, put them into a 2- to 3-quart baking dish, stir in the tomato-cilantro sauce and the beans, and return to the oven until hot, about 10 minutes.
- A few minutes before serving, warm the bread in the oven. Serve the stew in bowls topped with yogurt or sour cream, with warm flatbread on the side.
- Ingredient Notes
- You can substitute 1 tablespoon of Cumin Salt (page 241) for the cumin and salt in the recipe. You may need to add more salt to taste.
- Serving & menu ideas
- This is a filling stew, but Corn on the Cob (page 188) makes a wonderful side dish, and if you've still got room for dessert, consider Warm Plums with Mascarpone (page 262).
NAVAJO OMELET
This is an omelet version of the southwest favorite Navajo Taco (or Indian Taco). Full of flavor, easy to make, and always a hit.
Provided by Colorado Lauralee
Categories One Dish Meal
Time 20m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Whip the eggs with the water and pour into a 7" cast iron skillet (or other heavy skillet) heated to medium high heat.
- As it cooks, tip the pan and pull the sides in to allow the uncooked egg to flow under the edges of the omelet.
- While not quite cooked, add the 1/4 cup cheese to one half, and fold the other half to top it.
- Slide to a plate and top with warmed beans, tomatoes, onions, olives & 2-3 tablespoons shredded cheese. (More cheese, tomatoes, olives or onions may be added, as desired).
- Top with dollops of sour cream & salsa.
- ENJOY!
Nutrition Facts : Calories 555.6, Fat 36.1, SaturatedFat 16.8, Cholesterol 681.2, Sodium 1108.5, Carbohydrate 23, Fiber 4.4, Sugar 5.3, Protein 35
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