Asian-Style Pumpkin Omelet
Tamagoyaki, a Japanese omelet, is a popular appetizer in restaurants and cafes across Japan, and a common breakfast dish. This dish is so delicate and delicate that it's addictive and even addictive. Once you start making it, you'll soon forget about bacon and eggs and regular omelets with milk.
Ingredients · Servings 2
- Pumpkin
- Green onions
- Chicken egg
- Mirin Japanese rice wine
- Sesame
- Refined vegetable oil
- Salt
- Ground black pepper
Method · 20 min
- Cut the pumpkin into 5–6 mm thick strips. Cut the green onions into 4 cm long pieces.
- In a bowl, whisk the eggs with mirin, salt, and pepper. Add the pumpkin and green onions. Stir.
- Heat vegetable oil in a wide frying pan. Pour the omelet mixture into the pan, spreading it evenly with a spatula.
- Cover and cook over low heat for 5 minutes.
- Carefully turn over and cook uncovered for another 4 minutes.
- Sprinkle with sesame seeds. Cut into segments and serve.
Tamago-yaki has a pleasant, light aroma and a completely unusual appearance for a classic omelet. In the Land of the Rising Sun, the Tamago-yaki omelet is served in a rectangular shape.
Tamago yaki is a Japanese omelet prepared using a special technique. It's often used instead of rice and topped with the same ingredients as sushi: salmon fillet, shrimp, caviar, and other seafood.
