Simple Mayo Cheese Tamagoyaki Recipe by cookpad.japan
Cooking Instructions 1 Prepare the ingredients. Add A to a bowl (aside from *) and mix together. Tear the cheese. 2 I forgot to include the margarine in the photo. 3 Heat up a pan, but place it on top of a wet rag to remove the heat before adding in the ingredients. 4 Add in the margarine, and pour in half the ingredients. Roll it up from the opposite end to the front. Cook over medium heat and take your time to roll, no need to rush. 5 Add more margarine, and the remaining half of the egg mixture. If you take the pan off the heat and you can pour the mixture easily without worrying about the margarine burning or splattering. 6 Cut it once it has cooled. Garnish with parsley if you like, and it is done. Eat it with ketchup if the flavor is weak. 7 Can you see it? It tastes great adding just a bit of imitation crab. I love this too. 1 Prepare the ingredients. Add A to a bowl (aside from *) and mix together. Tear the cheese. 1 Prepare the ingredients. Add A to a bowl (aside from *) and mix together. Tear the cheese. 2 I forgot to include the margarine in the photo. 2 I forgot to include the margarine in the photo. 3 Heat up a pan, but place it on top of a wet rag to remove the heat before adding in the ingredients. 3 Heat up a pan, but place it on top of a wet rag to remove the heat before adding in the ingredients. 4 Add in the margarine, and pour in half the ingredients. Roll it up from the opposite end to the front. Cook over medium heat and take your time to roll, no need to rush. 4 Add in the margarine, and pour in half the ingredients. Roll it up from the opposite end to the front. Cook over medium heat and take your time to roll, no need to rush. 5 Add more margarine, and the remaining half of the egg mixture. If you take the pan off the heat and you can pour the mixture easily without worrying about the margarine burning or splattering. 5 Add more margarine, and the remaining half of the egg mixture. If you take the pan off the heat and you can pour the mixture easily without worrying about the margarine burning or splattering. 6 Cut it once it has cooled. Garnish with parsley if you like, and it is done. Eat it with ketchup if the flavor is weak. 6 Cut it once it has cooled. Garnish with parsley if you like, and it is done. Eat it with ketchup if the flavor is weak. 7 Can you see it? It tastes great adding just a bit of imitation crab. I love this too. 7 Can you see it? It tastes great adding just a bit of imitation crab. I love this too. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Ooey Gooey Butter Cake, A Paula Deen Classic! Ranch Pork Chops Risotto Sweet potato and butternut squash soup Hawaiian NY strip steak Ooey Gooey Butter Cake, A Paula Deen Classic! Ranch Pork Chops Risotto Sweet potato and butternut squash soup Hawaiian NY strip steak Pho In Lamb Soup Springtime Pasta with Soy Milk- Miso-Mustard Cream Sauce Hearty beef soup Cheap! Fried Chicken Mayonnaise! Crispy Chikuwa Crispy Chikuwa Halloween Omurice with Leftover Rice Simple and Easy Simmered Hijiki Seaweed Pork, Eggplant, and Bell Pepper Miso Stir-fry that Kids will Love! Easy Italian-Style Salted Salmon Pho In Lamb Soup Springtime Pasta with Soy Milk- Miso-Mustard Cream Sauce Hearty beef soup Cheap! Fried Chicken Mayonnaise! Crispy Chikuwa Crispy Chikuwa Halloween Omurice with Leftover Rice Simple and Easy Simmered Hijiki Seaweed Pork, Eggplant, and Bell Pepper Miso Stir-fry that Kids will Love! Easy Italian-Style Salted Salmon