Tamagoyaki with Rice and Edamame

Make tamagoyaki with rice and edamame, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
3 large, about 165 g Egg
Half a tablespoon (8 g) Tamari
1 tsp (4 g) Sugar (The sweetness is the point of tamagoyaki, and a teaspoon is 16 kcal.)
180 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
60 g Edamame beans, shelled (Shelled weight. In the pod, about half of what you weigh is pod.)
1 sheet, about 3 g Nori sheets
1 tsp (5 g) Rapeseed oil
A pinch, for the edamame Salt
Ingredient notes on the recipe page.

METHOD
1. Beat the eggs with the tamari, sugar and a tablespoon of water and strain through a sieve into a jug so the omelette is smooth.
2. Oil a small non-stick pan with kitchen paper over a medium heat. Pour in a third of the egg, tilt to cover the base, and when it is nearly set roll it up towards you with a spatula. Push the roll to the far side.
3. Oil the pan again, pour in another third, lifting the roll so egg runs underneath, and roll again. Repeat with the last of the egg. Rest for a minute, then slice into six.
4. Warm the rice, boil the edamame for three minutes and salt them, and serve with the sliced omelette and the nori torn over.

Contains eggs and soya.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/tamagoyaki-rice-edamame

AI-generated images illustrating the recipe.

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