Sometimes you just don't fancy a big meal. It happens around this time of year when we tend to stuff our faces with turkey and all the trimmings. It is sometimes a relief to have something on toast.
Beans on toast with tamagoyaki
Beans on toast is a pleasant relief to the rich foods but can be a little bland. To liven the meal up I often spread Marmite on the toast but this week I had one egg left and decided to try out a japanese recipe.
Tamagoyaki (Japanese rolled egg)
I must say at this stage that tamagoyaki is often served cold and included in children's bento school lunches. I am serving this hot and it more closely resembles an omelette.
1 egg, lightly beaten
1 tsp light soy sauce
1/2 tsp sugar
1 tbsp cold water
oil for cooking
Beat the egg lightly adding the other ingredients. Heat the oil in the frying pan until very hot. Add a third of the mixture and when it is firm enough roll it and a second third of the mixture. When it is firm place the first roll on the top and roll it. Repeat with the final third of the egg mixture. Roll the existing already cooked egg with the latest layer. Press down and turn to ensure the outside is golden and serve.
I really enjoy this form of omelette as it is a change and is lighter than the ordinary style. There is no butter, no milk and the egg is cooked in olive oil.
I usually double up and use 2 eggs.