5 Minute Japanese Breakfast Hack for Busy Mornings
Recipes in this Video
Tamagoyaki is a traditional Japanese dish often served as part of a bento box or as a side dish in sushi restaurants. It is characterized by its sweet and savory flavor, achieved through the use of dashi and soy sauce. This dish is commonly enjoyed for breakfast or as a snack, showcasing the Japanese culinary technique of rolling layers of cooked egg.
Ingredients
- ●eggs
- ●dashi
- ●soy sauce
- ●sugar
- ●salt
- ●oil
Instructions
- 1In a bowl, whisk together eggs, dashi, soy sauce, sugar, and salt until well combined.
- 2Heat a non-stick pan over medium heat and lightly oil it.
- 3Pour a small amount of the egg mixture into the pan, tilting to spread evenly.
- 4Cook until the edges start to set, then roll the omelette towards one side of the pan.
- 5Add more egg mixture to the pan, lifting the rolled omelette to allow the uncooked mixture to flow underneath.
- 6Repeat the process until all the egg mixture is used, forming layers.
- 7Remove from the pan and let it cool slightly before slicing into pieces.
Ingredient Alternatives
dashi
Healthier: vegetable broth
Cheaper: water
Vegetable broth is lower in calories and can be more budget-friendly.
soy sauce
Healthier: low-sodium soy sauce
Cheaper: tamari
Low-sodium soy sauce is healthier, while tamari can be a gluten-free alternative.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup shredded cabbage
- ●1/2 cup shredded carrots
- ●1/2 cup bean sprouts
- ●1/4 cup chopped green onions
- ●1/2 tsp minced garlic
- ●1/2 tsp minced ginger
- ●1 tbsp soy sauce
- ●1/2 tsp sesame oil
- ●1 package egg roll wrappers (about 20)
- ●Oil for frying (vegetable or canola)
Instructions
- 1In a large bowl, combine the shredded cabbage, carrots, bean sprouts, green onions, garlic, ginger, soy sauce, and sesame oil. Mix well.
- 2Lay an egg roll wrapper on a clean surface with one corner pointing towards you.
- 3Place about 2 tablespoons of the filling mixture in the center of the wrapper.
- 4Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal. Use a little water to help seal the edges if necessary.
- 5Repeat with the remaining wrappers and filling.
- 6Heat oil in a deep frying pan or wok over medium-high heat.
- 7Once the oil is hot, carefully add the egg rolls in batches, frying until golden brown and crispy, about 3-4 minutes per side.
- 8Remove the egg rolls and drain on paper towels to remove excess oil.
- 9Serve hot with soy sauce or sweet and sour sauce for dipping.
Equipment
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