About the Recipe
OK - so you've mastered the art of making tamagoyaki omelette. Now what to do? Well, there's always my dashimaki omelette recipe that adds an even more silky texture and umami flavour to your tamagoyaki or there's this - vegetable tamagoyaki. There's a little more technique involved but...go on, I know you can do it! (PS: The eagle eyed among you may notice that I use a simpler oiling method in this recipe than for my dashimaki omelette - this is intentional - the vegetable tamagoyaki needs to be a little more cooked to hold itself and the vegetable contents together.)
Ingredients
35g (1/4) onion
25g orange bell pepper
2 tbsp frozen sweetcorn
2 tbsp frozen peas
3 eggs
1 tbsp veg oil
a little pepper
2 tsp soy sauce
* i used a rectangular pan to make this omelette but you can use a normal round pan as well
Preparation
slice and chop the onion
slice and chop the bell pepper
heat 1 tsp of vegetable oil in a frying pan, add & fry the onion, bell pepper, sweetcorn & peas for 2 mins. sprinkle over the pepper, then set aside to cool down
add the fried vegetable mixture & the soy sauce to the eggs in a bowl and mix well
heat 1 tsp of vegetable oil in a pan,. when the oil is hot, add 1/3 of egg mixture. move the egg around in the pan, so that it fills the pan
when the egg has begun to firm, loosen the edges, then fold twice to one side of the pan
next, push the roll to the other end of the pan, add a little more oil, then add another 1/3 of the egg mixture. lifting the roll slightly so that some of the raw egg mixture goes underneath (ths will join the egg together)
when the egg has nearly firmed, repeat the folding steps, rolling the existing roll over the fresh omelette. push your enlarged roll to the other end of the pan again
add a little oil again to the pan, then add the last of the egg mixture. when the mixture has begun to firm, repeat the rolling process
turn off the heat and leave the egg roll to set for 1-2 mins, then slide out of the pan and cut into portions
serve as a side dish