Tamagoyaki with Rakkyo Pickles For Bento or Breakfast

1. 1

   Mince the rakkyo pickles, add the beaten egg, shiro-dashi, and vinegar and mix together well.

2. 2

   Heat oil a little more than usual in a tamagoyaki pan on medium heat and add half of the mixture from Step 1.

3. 3

   Cook it until it is like a half-cooked scrambled egg, stir it and gather it at the far end of the pan.

4. 4

   Lower the heat and add the rest of Step 1.

5. 5

   Pour it in so it gets under the egg you cooked first.

6. 6

   Let it sit and cook for 1 minute while paying attention to the strength of the heat.

7. 7

   Roll it once.

8. 8

   When it's half-cooked and crumbly, don't worry.

9. 9

   Use a spatula to gently roll it again.

10. 10

    Form it into a rectangle.

11. 11

    Continue cooking on low heat while keeping an eye on it.

12. 12

    Flip it once again, arrange it into a rectangle, and thoroughly cook it on low heat.

13. 13

    When it has finished cooking, let it cool completely on top of a paper towel.

14. 14

    Once completely cooled, you can cut it neatly.

15. 15

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* Per serving · 4 servings · Values may vary.

No additional tips available.