Recipes
Tamagoyaki with Crab Roe, Asparagus and Chikuwa
Tamagoyaki with Crab Roe, Asparagus and Chikuwa
Recipe Details
It is not as difficult as you might think to make a tamagoyaki. Stuff the sweet egg with crab roe, asparagus and chikuwa to enjoy a complicated texture. Bring along with Japanese mayonnaise and add some on top of the tamagoyaki when you have it.
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Mix together the eggs, bonito stock, Japanese soy sauce, sugar and milk. Set aside.
Step 2
In a tamagoyaki pan, add some oil on a medium heat. Add asparagus and stir fry until cooked. Season with salt and black pepper.
Step 3
Stuff the chikuwa with asparagus and set aside.
Step 4
Heat the tamagoyaki pan on a medium high heat. Reduce to a medium heat and brush with oil. Add 1/2 egg mixture. Place chikuwa in the middle when slightly set. Add 1/3 crab roe.
Step 5
Roll up and push to the front. Add the remaining egg mixture. Add 1/3 crab roe when slightly set. Roll up towards the pan handle.
Step 6
Remove from the heat and let rest for 5 minutes. Slice and transfer to a plate.
Step 7
Pipe Japanese mayonnaise and sprinkle with the remaining crab roe on top. Read to serve.
Ingredients
General Ingredients
It is not as difficult as you might think to make a tamagoyaki. Stuff the sweet egg with crab roe, asparagus and chikuwa to enjoy a complicated texture. Bring along with Japanese mayonnaise and add some on top of the tamagoyaki when you have it.
Step by Step Instructions
Step 1
Mix together the eggs, bonito stock, Japanese soy sauce, sugar and milk. Set aside.
Step 2
In a tamagoyaki pan, add some oil on a medium heat. Add asparagus and stir fry until cooked. Season with salt and black pepper.
Step 3
Stuff the chikuwa with asparagus and set aside.
Step 4
Heat the tamagoyaki pan on a medium high heat. Reduce to a medium heat and brush with oil. Add 1/2 egg mixture. Place chikuwa in the middle when slightly set. Add 1/3 crab roe.
Step 5
Roll up and push to the front. Add the remaining egg mixture. Add 1/3 crab roe when slightly set. Roll up towards the pan handle.
Step 6
Remove from the heat and let rest for 5 minutes. Slice and transfer to a plate.
Step 7
Pipe Japanese mayonnaise and sprinkle with the remaining crab roe on top. Read to serve.