Best 3 Tamagoyaki With Green Onions And Ham Recipes
**Experience the Harmony of Flavors: Tamagoyaki with Green Onions and Ham**
Japanese cuisine is renowned for its delicate flavors and exquisite presentation, and tamagoyaki, a traditional rolled omelet, is no exception. This savory dish, often served as part of a bento box or as a side dish with rice, offers a symphony of flavors and textures that will delight your palate. Perfectly cooked eggs are combined with the subtle sharpness of green onions and the smoky richness of ham, creating a harmonious balance that is both satisfying and light. Whether you're a seasoned home chef or a novice cook seeking a new culinary adventure, this step-by-step guide will lead you through the process of creating a perfect tamagoyaki that will impress your family and friends. So, gather your ingredients, heat up your pan, and get ready to embark on a delightful journey into the world of Japanese cooking.
**Additional Recipe Options:**
1. **Classic Tamagoyaki:** Master the art of traditional tamagoyaki, made with nothing but eggs, sugar, and soy sauce. This simple yet elegant dish showcases the natural flavors of the eggs and is a staple in Japanese home cooking.
2. **Tamagoyaki with Cheese:** Add a touch of indulgence to your tamagoyaki by incorporating shredded cheese. The gooey, melted cheese adds a creamy richness and a delightful contrast to the savory egg mixture.
3. **Tamagoyaki with Vegetables:** Elevate your tamagoyaki with the vibrant colors and flavors of fresh vegetables. Sautéed bell peppers, onions, or zucchini add a delightful crunch and a boost of nutrients, making this dish a healthier and more colorful option.
4. **Tamagoyaki with Seafood:** Take your tamagoyaki to the next level by incorporating seafood. Shrimp, crab, or salmon are popular choices that add a briny, umami flavor to the dish. Whether you prefer classic tamagoyaki or one of these exciting variations, you're sure to find a recipe that suits your taste and culinary preferences.
TAMAGOYAKI (JAPANESE ROLLED OMELETTE)
Sweet yet savory, Tamagoyaki (Japanese rolled omelette) makes a delightful Japanese breakfast or side dish for your bento lunches.
Provided by Namiko Chen
Categories Side Dish
Time 10m
Number Of Ingredients 10
Steps:
- Gather all the ingredients.
- Gently whisk the eggs in a bowl. It's best to "cut" the eggs with chopsticks in a zig-zag motion; do not overmix.
- In another bowl, combine the seasonings and mix well.
- Pour the seasonings mixture into the eggs and whisk gently. Then pour the mixture into a measuring cup with a spout and handle so that it'll be easier to pour into the frying pan.
Nutrition Facts : Calories 199 kcal, Carbohydrate 7 g, Protein 10 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 279 mg, Sodium 347 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
TAMAGOYAKI
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
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.
TAMAGOYAKI WITH GREEN ONIONS AND HAM
Tamagoyaki is a Japanese rolled omelet. This recipe is made with a tamagoyaki pan, but you can make it in a regular non-stick skillet. You can mix and match different ingredients and clean out your fridge! Submitted this recipe for the Green Eggs and Ham Asian Tag Game March 2008. (never made in a regular skillet, would just make like normal omelet with same ingredients)
Provided by ellestrange
Categories Breakfast
Time 8m
Yield 1 omelet, 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs, sugar & soy in a bowl.
- Spray your tamagoyaki pan with non-stick spray. Heat your pan over low heat.
- Pour in a third of beaten eggs, making sure to cover entire surface of pan.
- Once egg sets slightly, add a couple of pieces of green onion and ham(if either ham or green onion is too long, then trim). Start rolling egg by lifting up end farthest away from you and roll towards you slowly. Add more egg, making sure to lift existing roll to make sure egg mixture gets underneath. When egg is slightly set, add more ham and green onions and roll again. Repeat steps one last time. It is no problem if you run out of ham and/or green onions, as long as they are in the 1st and 2nd roll it will be enough.
Tips:
- Use a non-stick frying pan to prevent the tamagoyaki from sticking.
- Make sure the frying pan is hot before adding the egg mixture.
- Cook the tamagoyaki over medium heat so that it cooks evenly.
- Roll the tamagoyaki tightly as you cook it to create a cylindrical shape.
- Serve the tamagoyaki with your favorite dipping sauce, such as soy sauce or teriyaki sauce.
Conclusion:
Tamagoyaki is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great source of protein and can be easily customized to your liking. With a little practice, you can make perfect tamagoyaki at home.
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