The finished recipe. Tamagoyaki with Rice and EdamameIngredients 1 to 6. 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 sheetsIngredients 7 to 8. 1 tsp (5 g) Rapeseed oil. A pinch, for the edamame SaltStep 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.Step 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.Step 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.Step 4. Warm the rice, boil the edamame for three minutes and salt them, and serve with the sliced omelette and the nori torn over.
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