Tamagoyaki (Japanese rolled omelet) with peas, meat and scallions and baby Shiso leaves | Chef Julia, Azle, TX
Tamagoyaki (Japanese rolled omelet) with peas, meat and scallions and baby Shiso leaves | Chef Julia, Azle, TX
Tamagoyaki (Japanese rolled omelet) with peas, meat and scallions and baby Shiso leaves | Chef Julia, Azle, TX

Tamagoyaki (Japanese rolled omelet)

By chef-Julia.com

April 14, 2016

Tamagoyaki (Japanese rolled omelet) with peas, meat and scallions and baby Shiso leaves from my garden.

Ingredients

Tamagoyaki (Japanese rolled omelet) with peas, meat and scallions and baby Shiso leaves from my garden. My mother used to make this for her friends. I found her old recipe recently.

4 eggs, well beaten

Dash of Mirin

1 tsp sugar

Few drops of soy sauce

Dash of salt

Ground pork (or turkey) browned with a little soy sauce, Mirin, salt and sugar

Fresh or defrosted frozen peas

2 finely minced scallions

Directions

1Mix eggs and seasonings. Heat square Japanese omelet skillet or use a regular skillet. Oil lightly and heat to medium. Add about 1/4 cup egg mixture, sprinkle some meat, peas and scallions. Roll to one side of pan. Add another 1/4 cup egg mixture and lift up the roll in the pan to incorporate the new egg into the old and sprinkle with meat, peas and scallions. Roll to the other side of the pan. Repeat until egg mixture is used. Omelet should be a thick square. Remove from pan and cool before slicing.

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