Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, tamagoyaki - young sardine omelet. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Tamagoyaki - young sardine omelet is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Tamagoyaki - young sardine omelet is something which I’ve loved my entire life. They’re fine and they look wonderful.

Tamagoyaki is Japanese rolled omelette with dashi and soy sauce, enjoyed during Japanese breakfast or as a bento item. Sweet yet savory, Tamagoyaki (Japanese rolled omelette), makes a delightful Japanese breakfast or side dish for your bento lunches. Move the first omelet roll to the side of the pan or remove to a plate, and pour more of the egg mixture into the pan.

To get started with this recipe, we must prepare a few ingredients. You can cook tamagoyaki - young sardine omelet using 6 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Tamagoyaki - young sardine omelet:

1. Get 4 eggs
2. Take 1 tbs dried young sardine
3. Take 1 half cup of chopped green onion
4. Get 1 tbsp water
5. Make ready 1 tsp mentsuyu soup base
6. Prepare 2 tbs canola oil

Brush a thin layer of oil on the pan. When the egg is set, roll the omelette toward you. Repeat, adding ⅙ of the mixture at a time, continuing to roll the egg into a large roll. This TeChef Tamagoyaki Japanese Omelette pan is an incredible product coated with non-stick Teflon.

Instructions to make Tamagoyaki - young sardine omelet:

1. Beat eggs in a medium bowl. Add water and mentsuyu, and sardine and green onion. Mix well.
2. Add 1 tbsp of canola oil in a pan (medium heat) and add the half of the mixed egg when heated. Cook until half cooked.
3. Roll up to one end. Add another tbsp of canola oil. Spread oil under the rolled egg as well.
4. Add the other half of mixed egg into the pan. Spread under the rolled egg. Cook until half cooked and roll up to the same end.
5. Cook on low heat until firmly cooked. Flip over a couple of times if necessary.
6. Slice as desired and serve on a plate.
7. Tip (1) Mentsuyu soup base available at Japanese supermarkets.

The curved shape of this tamagoyaki pan makes rolling the tamago omelette much easier. Also, the nonstick surface ensures a perfect looking omelette. Tamagoyaki, also sometimes referred to as Atsuyaki Tamago, is a Japanese Omelette made by rolling thin sheets of seasoned egg into a log. Tamagoyaki is a delicious Japanese Omelette that's a staple of a traditional Japanese breakfast. Made by rolling layers of seasoned egg together, Tamagoyaki is a quick an easy side dish that's perfect for adding some protein and a splash of color to a bento box lunch.

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