Tarako Tamagoyaki For Your Bento Or Appetizer Recipe by cookpad.japan
 cookpad.japan @cookpad_jp 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 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 Tarako Tamagoyaki for your Bento or Appetizer Share its first Cooksnap! 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 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 Ingredients 4 servings 2 sacs Tarako (not mentaiko) 2 Egg 2 sacs Tarako (not mentaiko) 2 Egg Cooking Instructions 1 Remove the membranes from the tarako ahead of time. It's delicious with a lot. 2 Cook half of the egg mixture, and when it's slight just slightly uncooked on top, put the tarako on top. (I placed them closer toward my side). 3 Roll it up, add in the rest of the egg mixture, cook it also and roll it up. An okonomiyaki spatula is easiest to use. 4 It's not best with mentaiko as the tamagoyaki becomes too spicy. 5 6 7 1 Remove the membranes from the tarako ahead of time. It's delicious with a lot. 1 Remove the membranes from the tarako ahead of time. It's delicious with a lot. 2 Cook half of the egg mixture, and when it's slight just slightly uncooked on top, put the tarako on top. (I placed them closer toward my side). 2 Cook half of the egg mixture, and when it's slight just slightly uncooked on top, put the tarako on top. (I placed them closer toward my side). 3 Roll it up, add in the rest of the egg mixture, cook it also and roll it up. An okonomiyaki spatula is easiest to use. 3 Roll it up, add in the rest of the egg mixture, cook it also and roll it up. An okonomiyaki spatula is easiest to use. 4 It's not best with mentaiko as the tamagoyaki becomes too spicy. 4 It's not best with mentaiko as the tamagoyaki becomes too spicy. 5 5 6 6 7 7 Linked Recipes Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on April 05, 2014 06:45 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes 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. 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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. 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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 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. 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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 Sweetened Tamagoyaki Rolled Omelette for Bento Sweetened Tamagoyaki Rolled Omelette for Bento This is my usual bento omelette. 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