Tamagoyaki With Spinach Recipes

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TAMAGOYAKI WITH MUSHROOM AND MOZZARELLA CHEESE



Tamagoyaki with Mushroom and Mozzarella Cheese image

That sweet and delicate tamagoyaki you find in Japanese restaurants is easy to make! This fusion tamagoyaki has melted cheese and savory mushrooms inside.

Provided by JFL

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 30m

Yield 2

Number Of Ingredients 8

2 teaspoons olive oil
6 button mushrooms, sliced very thin
3 eggs
2 ½ tablespoons white sugar
1 pinch salt and ground black pepper to taste
¼ teaspoon red chile powder, or to taste
2 tablespoons vegetable oil, divided
1 ounce mozzarella cheese, sliced very thin

Steps:

  • Heat olive oil in a large skillet over medium heat. Add mushrooms; cook and stir until mushrooms are browned and release their moisture, about 5 minutes. Remove from heat, drain, and pat dry.
  • Beat eggs, sugar, salt, pepper, and red chile powder together in a bowl.
  • Coat the skillet with some vegetable oil; set over medium heat. Pour in some of the beaten eggs, tilting skillet to spread into a thin layer. Cook until almost set, 1 to 2 minutes. Run a heatproof rubber spatula around the edges to loosen. Cover with some mushrooms; roll up egg and move to the side of the skillet.
  • Grease skillet with some more vegetable oil. Pour in more eggs to create a second layer. Lift the first roll up to get raw egg underneath. Sprinkle mozzarella cheese on top; roll second layer up over the first.
  • Repeat layering and rolling process with remaining oil, eggs, mushrooms, and mozzarella cheese. Cook finished tamagoyaki until lightly browned, about 30 seconds per side.
  • Transfer tamagoyaki to a cutting board. Let cool for 5 to 10 minutes before slicing.

Nutrition Facts : Calories 378.1 calories, Carbohydrate 18.4 g, Cholesterol 288.1 mg, Fat 28.3 g, Fiber 0.5 g, Protein 14.5 g, SaturatedFat 6.6 g, Sodium 273.1 mg, Sugar 17.2 g

TAMAGOYAKI (JAPANESE ROLLED OMELETTE)



Tamagoyaki (Japanese Rolled Omelette) image

It's easy to make authentic Japanese food at home with this classic Japanese omelette recipe. Tamagoyaki is slightly sweet and seasoned with soy sauce, mirin, and dashi stock. It's a favorite in bento boxes and also makes an easy Japanese appetizer. Serve with shredded daikon and soy sauce for dipping.

Provided by ChefJackie

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 25m

Yield 2

Number Of Ingredients 6

4 eggs
4 tablespoons prepared dashi stock
1 tablespoon white sugar
1 teaspoon mirin (Japanese sweet wine)
½ teaspoon soy sauce
½ tablespoon vegetable oil

Steps:

  • Whisk eggs, dashi stock, sugar, mirin, and soy sauce together in a bowl.
  • Heat 1/3 of the oil in a large nonstick skillet over medium-high heat. Add about 1/3 of the egg mixture and quickly swirl the pan to evenly cover the bottom. Start rolling up the omelette from one side to the other as soon as it is set.
  • Keep the roll to one side, then add another 1/3 of the oil to the skillet and another 1/3 of the egg. Swirl the pan, ensuring the entire bottom is covered, including around and underneath the first roll. Cook until set. Roll up from the side containing the first roll, so that is now at the center.
  • Repeat the process with the remaining oil and egg. Transfer rolled omelette to a bamboo rolling mat. Roll up tightly and allow to cool for a few minutes.
  • Unwrap the omelette and slice into 6 pieces. Serve warm or cold.

Nutrition Facts : Calories 208.6 calories, Carbohydrate 7.9 g, Cholesterol 372.3 mg, Fat 13.6 g, Protein 13.3 g, SaturatedFat 3.7 g, Sodium 260.2 mg, Sugar 7.8 g

TAMAGOYAKI (JAPANESE EGG OMELET) RECIPE BY TASTY



Tamagoyaki (Japanese Egg Omelet) Recipe by Tasty image

Here's what you need: dashi powder, salt, soy sauce, sugar, water, eggs, oil

Provided by Rie McClenny

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 7

⅛ teaspoon dashi powder
⅛ teaspoon salt
¼ teaspoon soy sauce
½ tablespoon sugar
¼ cup water
2 eggs
oil, for brushing

Steps:

  • In a small bowl, combine the dashi, salt, soy sauce, sugar, and water. Mix until everything is dissolved.
  • In a medium bowl, beat the eggs and add the seasoning mixture. Mix until well-combined.
  • Heat a tamagoyaki pan over medium-high heat. Brush a thin layer of oil on the pan.
  • Pour a third of the egg mixture into pan and quickly swirl to cover the entire pan. When the egg is half-set, gently roll the egg.
  • With the rolled egg still in the pan, pour in another third of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is half-set, roll the omelette toward you. Repeat with the rest of the egg mixture.
  • Slice into bite-sized pieces.
  • Enjoy!

Nutrition Facts : Calories 110 calories, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 4 grams, Sugar 1 gram

TAMAGOYAKI WITH SPINACH



Tamagoyaki With Spinach image

Make and share this Tamagoyaki With Spinach recipe from Food.com.

Provided by dicentra

Categories     Asian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

8 large eggs
2 tablespoons dashi or 2 tablespoons water
1 teaspoon sake
1/2 teaspoon sugar
1/2 teaspoon reduced sodium soy sauce
salt
fresh baby spinach leaves
canola oil

Steps:

  • Whisk eggs in a large bowl until just mixed.
  • In a small bowl, whisk together the dashi/water, sake, sugar, tamari, and salt to taste until the sugar is dissolved.
  • Add to the eggs and stir to combine. Transfer the mixture to a measuring cup/container with a spout.
  • Heat a tamago pan** over medium heat. Add 1/2 teaspoons oil and brush over the surface of the skillet with a pastry brush. Working in batches, pour a thin layer of egg*** into the skillet.
  • Tilt the pan to coat the surface evenly with egg. Place some spinach leaves on top of the egg. When the egg begins to pucker, around the edges, push/roll the egg with chopsticks or spatula from one end of the pan to the other so that you have a long cylinder of egg. Leave it in the pan.
  • Brush the pan with more oil. Pour more egg in the pan and tilt it to spread the egg around. Lift the egg log and let the egg run underneath (it will help the rolling process).
  • Spread more spinach leaves on top of the egg and, once the egg starts to pucker, use the egg log as your core and roll in the other direction.
  • Repeat the process, fattening the log as you go. Watch your heat and lower it towards the end to prevent the log (as it gets bigger) from browning too fast due to its weight.
  • Remove the log from the pan and cut into 8 equal pieces.

Nutrition Facts : Calories 149.6, Fat 9.9, SaturatedFat 3.1, Cholesterol 423, Sodium 162.1, Carbohydrate 1.4, Sugar 1.3, Protein 12.6

TAMAGOYAKI



Tamagoyaki image

There are two basic styles of this Japanese rolled omelet: a dashi version and a slightly sweet version made with a little sugar. The former is fluffier and moister, but the latter is simpler to prepare because you don't need to make dashi and the egg isn't as wet, so it rolls up more easily. The omelets are traditionally cooked in special square or rectangular tamagoyaki pans, but a round skillet, preferably nonstick, is possible (although a little trickier). Serve tamagoyaki hot, at room temperature or cold, for breakfast or as a side dish, snack or part of a bento box.

Provided by Food Network Kitchen

Time 10m

Yield 2 servings

Number Of Ingredients 6

2 large eggs
1 1/2 teaspoons sugar
Kosher salt
Vegetable oil, for the pan
Grated peeled daikon radish, for serving, optional
Soy sauce, for serving, optional

Steps:

  • Beat the eggs, sugar, 1/8 teaspoon salt and 4 1/2 teaspoons water in a medium bowl until well combined but not foamy.
  • Heat a 7 1/2-by-5 1/2-inch tamagoyaki pan (or an 8-inch nonstick skillet) over medium heat. Fold a piece of paper towel, dip it into vegetable oil and use it to grease the pan.
  • Pour in enough of the egg mixture to lightly coat the bottom of the pan, tilting the pan as needed. Cook until the egg is just set on the bottom but a little underdone on the top, about 1 minute. Using chopsticks or a spatula (see Cook's Note), roll up the egg from the far end of the pan toward you. If you are having trouble getting the egg to fold over itself, use your fingers or a fork to help it along. When the egg is rolled up, push it to the far end of the pan.
  • Grease the exposed part of the pan with the piece of paper towel. Pour in enough of the egg mixture to lightly coat the bottom of the pan, tilting the pan as needed. Cook until the egg is just set on the bottom but a little underdone on the top, 30 seconds to 1 minute. Start with the already rolled egg at the far end of the pan and, using chopsticks or a spatula, roll the omelet toward you. Repeat the process until all of the egg mixture is cooked. (For 2 eggs in a 7 1/2-by-5 1/2-inch tamagoyaki pan, you'll generally form about 4 layers.)
  • Carefully turn the rolled omelet out onto a cutting board (see Cook's Note) and slice crosswise into 3/4-inch pieces. Serve topped with grated daikon and/or a drizzle of soy sauce if using.

NORI CHEESE TAMAGOYAKI RECIPE BY TASTY



Nori Cheese Tamagoyaki Recipe by Tasty image

Here's what you need: eggs, mirin, salt, nori, cheese, mayonnaise, tobiko

Provided by Spencer Kombol

Categories     Breakfast

Yield 1 serving

Number Of Ingredients 7

3 eggs
1 splash mirin
1 pinch salt
2 sheets nori
2 sheets cheese
mayonnaise, as needed
tobiko, as needed

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!

Nutrition Facts : Calories 713 calories, Carbohydrate 13 grams, Fat 49 grams, Fiber 0 grams, Protein 51 grams, Sugar 0 grams

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