Chigusa Yaki, Thick Tamagoyaki For Obento Recipe by cookpad.japan
Colourful Tamagoyaki for Bento Colourful Tamagoyaki for Bento I wanted to make a colouful and beautiful tamagoyaki. Finely chop the vegetables. This way, it makes the cross section of the sliced tamagoyaki looks beautiful. It is difficult to cook the inside of tamagoyaki with lots of fillings. Make sure to cook the egg thoroughly if you put it in a lunch box in summer. Cook over low heat patiently towards the end. Recipe by Donpintan cookpad.japan Soft Tamagoyaki for Bento Soft Tamagoyaki for Bento I wanted to make a tamagoyaki for bento that would be delicious and springy even cold. I wanted it to be bouncy, so I based my method on chawanmushi (steamed savory custard) instructions. Straining the egg mixture will produce a smooth texture. Adjust the heat by removing the frying pan from the heat while cooking. It is difficult to roll the egg when it is soft set, but this will prevent any brown layers from appearing when the egg has been wrapped up. Addendum: adjust the amount of seasoning when using large-sized eggs. Recipe by Momonoyasashiikaori cookpad.japan Sweetened Tamagoyaki Rolled Omelette for Bento Sweetened Tamagoyaki Rolled Omelette for Bento This is my usual bento omelette. I always just estimate the ingredient amounts, but this time I measured them. This makes it easier to teach the recipe to family members. It contains sugar so it will burn if you turn the heat too high. Start on medium heat, warm the frying pan, coat with oil and warm, then pour in the mixture. Cook over fairly low to low heat. Finally, turn the heat up to medium to cook through. Recipe by Hiromanma cookpad.japan For Bentos: Chikuwa Fish Stick Tamagoyaki For Bentos: Chikuwa Fish Stick Tamagoyaki I had wrapped imitation crab sticks in tamagoyaki before, so I figured I might as well try doing the same with chikuwa. When I stuffed green beans into the chikuwa, the tamagoyaki became bright and colorful too! You use the chikuwa for support when wrapping, so you can wrap them up pretty nicely. I hate sweet tamagoyaki...so I use white dashi stock to season the egg instead. For bentos for 2 people. Recipe by Gissele cookpad.japan Easy Bento Tamagoyaki Easy Bento Tamagoyaki I wanted to eliminate the step of adding seasonings when making tamagoyaki for bento in the morning, and also try them without Japanese noodle dipping sauce. Just 1 teaspoon of ponzu give enough flavor. Adjust the amount to taste. I also recommend adding scallions to the egg mixture. For 1 serving. Recipe by Mikanshufu cookpad.japan Fluffy Mayo Cheese Tamagoyaki for Your Bento Fluffy Mayo Cheese Tamagoyaki for Your Bento I was all out of olive oil, so I used mayonnaise that I had in my fridge instead, and it was delicious. You should cook bento tamagoyaki all the way through to prevent food poisoning. (Especially in the summer). Wrapping it in cooking paper makes it taste like it was steamed. You can eat this half-cooked when you make this at home. Recipe by Ryo---ko cookpad.japan Tamagoyaki with Rakkyo Pickles For Bento or Breakfast Tamagoyaki with Rakkyo Pickles For Bento or Breakfast This was an experiment with rakkyo pickles. I minced rakkyo pickles and rolled them in a tamagoyaki and it turned out sweet and so tasty, so I uploaded the recipe. When your tamagoyaki has a lot of filling, take your time, don't rush, and patiently form the shape. In the summer, it'll be a food safety hazard if the tamagoyaki is half-cooked, so make sure to thoroughly cook it on low heat. Recipe by Donpintan cookpad.japan Tarako Tamagoyaki for your Bento or Appetizer Tarako Tamagoyaki for your Bento or Appetizer This dish was on an izakaya menu. I was a bit reluctant to try this but it turned out to be extremely delicious! I tried making many different variations with different seasonings but eventually it was best as is without anything extra so I uploaded it! Be absolutely sure to remove the membranes from the tarako! Don't overcook because they are best moist! Be generous with the tarako. The tarako has a naturally salty flavor so there's no need to season it, but you can add a little mayonnaise to the egg mixture and it will be delicious when cooked. Recipe by Shijimi24 cookpad.japan Colourful Tamagoyaki for Bento Colourful Tamagoyaki for Bento I wanted to make a colouful and beautiful tamagoyaki. Finely chop the vegetables. This way, it makes the cross section of the sliced tamagoyaki looks beautiful. It is difficult to cook the inside of tamagoyaki with lots of fillings. Make sure to cook the egg thoroughly if you put it in a lunch box in summer. Cook over low heat patiently towards the end. Recipe by Donpintan cookpad.japan Colourful Tamagoyaki for Bento Colourful Tamagoyaki for Bento I wanted to make a colouful and beautiful tamagoyaki. Finely chop the vegetables. This way, it makes the cross section of the sliced tamagoyaki looks beautiful. It is difficult to cook the inside of tamagoyaki with lots of fillings. Make sure to cook the egg thoroughly if you put it in a lunch box in summer. Cook over low heat patiently towards the end. Recipe by Donpintan cookpad.japan Soft Tamagoyaki for Bento Soft Tamagoyaki for Bento I wanted to make a tamagoyaki for bento that would be delicious and springy even cold. I wanted it to be bouncy, so I based my method on chawanmushi (steamed savory custard) instructions. Straining the egg mixture will produce a smooth texture. Adjust the heat by removing the frying pan from the heat while cooking. It is difficult to roll the egg when it is soft set, but this will prevent any brown layers from appearing when the egg has been wrapped up. Addendum: adjust the amount of seasoning when using large-sized eggs. Recipe by Momonoyasashiikaori cookpad.japan Soft Tamagoyaki for Bento Soft Tamagoyaki for Bento I wanted to make a tamagoyaki for bento that would be delicious and springy even cold. I wanted it to be bouncy, so I based my method on chawanmushi (steamed savory custard) instructions. Straining the egg mixture will produce a smooth texture. Adjust the heat by removing the frying pan from the heat while cooking. It is difficult to roll the egg when it is soft set, but this will prevent any brown layers from appearing when the egg has been wrapped up. Addendum: adjust the amount of seasoning when using large-sized eggs. Recipe by Momonoyasashiikaori cookpad.japan Sweetened Tamagoyaki Rolled Omelette for Bento Sweetened Tamagoyaki Rolled Omelette for Bento This is my usual bento omelette. I always just estimate the ingredient amounts, but this time I measured them. This makes it easier to teach the recipe to family members. It contains sugar so it will burn if you turn the heat too high. Start on medium heat, warm the frying pan, coat with oil and warm, then pour in the mixture. Cook over fairly low to low heat. Finally, turn the heat up to medium to cook through. Recipe by Hiromanma cookpad.japan Sweetened Tamagoyaki Rolled Omelette for Bento Sweetened Tamagoyaki Rolled Omelette for Bento This is my usual bento omelette. I always just estimate the ingredient amounts, but this time I measured them. This makes it easier to teach the recipe to family members. It contains sugar so it will burn if you turn the heat too high. Start on medium heat, warm the frying pan, coat with oil and warm, then pour in the mixture. Cook over fairly low to low heat. Finally, turn the heat up to medium to cook through. Recipe by Hiromanma cookpad.japan For Bentos: Chikuwa Fish Stick Tamagoyaki For Bentos: Chikuwa Fish Stick Tamagoyaki I had wrapped imitation crab sticks in tamagoyaki before, so I figured I might as well try doing the same with chikuwa. When I stuffed green beans into the chikuwa, the tamagoyaki became bright and colorful too! You use the chikuwa for support when wrapping, so you can wrap them up pretty nicely. I hate sweet tamagoyaki...so I use white dashi stock to season the egg instead. For bentos for 2 people. Recipe by Gissele cookpad.japan For Bentos: Chikuwa Fish Stick Tamagoyaki For Bentos: Chikuwa Fish Stick Tamagoyaki I had wrapped imitation crab sticks in tamagoyaki before, so I figured I might as well try doing the same with chikuwa. When I stuffed green beans into the chikuwa, the tamagoyaki became bright and colorful too! You use the chikuwa for support when wrapping, so you can wrap them up pretty nicely. I hate sweet tamagoyaki...so I use white dashi stock to season the egg instead. For bentos for 2 people. Recipe by Gissele cookpad.japan Easy Bento Tamagoyaki Easy Bento Tamagoyaki I wanted to eliminate the step of adding seasonings when making tamagoyaki for bento in the morning, and also try them without Japanese noodle dipping sauce. Just 1 teaspoon of ponzu give enough flavor. Adjust the amount to taste. I also recommend adding scallions to the egg mixture. For 1 serving. Recipe by Mikanshufu cookpad.japan Easy Bento Tamagoyaki Easy Bento Tamagoyaki I wanted to eliminate the step of adding seasonings when making tamagoyaki for bento in the morning, and also try them without Japanese noodle dipping sauce. Just 1 teaspoon of ponzu give enough flavor. Adjust the amount to taste. I also recommend adding scallions to the egg mixture. For 1 serving. Recipe by Mikanshufu cookpad.japan Fluffy Mayo Cheese Tamagoyaki for Your Bento Fluffy Mayo Cheese Tamagoyaki for Your Bento I was all out of olive oil, so I used mayonnaise that I had in my fridge instead, and it was delicious. You should cook bento tamagoyaki all the way through to prevent food poisoning. (Especially in the summer). Wrapping it in cooking paper makes it taste like it was steamed. You can eat this half-cooked when you make this at home. Recipe by Ryo---ko cookpad.japan Fluffy Mayo Cheese Tamagoyaki for Your Bento Fluffy Mayo Cheese Tamagoyaki for Your Bento I was all out of olive oil, so I used mayonnaise that I had in my fridge instead, and it was delicious. You should cook bento tamagoyaki all the way through to prevent food poisoning. (Especially in the summer). Wrapping it in cooking paper makes it taste like it was steamed. You can eat this half-cooked when you make this at home. Recipe by Ryo---ko cookpad.japan Tamagoyaki with Rakkyo Pickles For Bento or Breakfast Tamagoyaki with Rakkyo Pickles For Bento or Breakfast This was an experiment with rakkyo pickles. I minced rakkyo pickles and rolled them in a tamagoyaki and it turned out sweet and so tasty, so I uploaded the recipe. When your tamagoyaki has a lot of filling, take your time, don't rush, and patiently form the shape. In the summer, it'll be a food safety hazard if the tamagoyaki is half-cooked, so make sure to thoroughly cook it on low heat. Recipe by Donpintan cookpad.japan Tamagoyaki with Rakkyo Pickles For Bento or Breakfast Tamagoyaki with Rakkyo Pickles For Bento or Breakfast This was an experiment with rakkyo pickles. I minced rakkyo pickles and rolled them in a tamagoyaki and it turned out sweet and so tasty, so I uploaded the recipe. When your tamagoyaki has a lot of filling, take your time, don't rush, and patiently form the shape. In the summer, it'll be a food safety hazard if the tamagoyaki is half-cooked, so make sure to thoroughly cook it on low heat. Recipe by Donpintan cookpad.japan Tarako Tamagoyaki for your Bento or Appetizer Tarako Tamagoyaki for your Bento or Appetizer This dish was on an izakaya menu. I was a bit reluctant to try this but it turned out to be extremely delicious! I tried making many different variations with different seasonings but eventually it was best as is without anything extra so I uploaded it! Be absolutely sure to remove the membranes from the tarako! Don't overcook because they are best moist! Be generous with the tarako. The tarako has a naturally salty flavor so there's no need to season it, but you can add a little mayonnaise to the egg mixture and it will be delicious when cooked. Recipe by Shijimi24 cookpad.japan Tarako Tamagoyaki for your Bento or Appetizer Tarako Tamagoyaki for your Bento or Appetizer This dish was on an izakaya menu. I was a bit reluctant to try this but it turned out to be extremely delicious! I tried making many different variations with different seasonings but eventually it was best as is without anything extra so I uploaded it! Be absolutely sure to remove the membranes from the tarako! Don't overcook because they are best moist! Be generous with the tarako. The tarako has a naturally salty flavor so there's no need to season it, but you can add a little mayonnaise to the egg mixture and it will be delicious when cooked. Recipe by Shijimi24 cookpad.japan