Tamagoyaki is a famous Japanese rolled omelette usually served for breakfast but it is also lovely as ‘tsumami’, an accompaniment for a pre-dinner drinks as nibbles, or anytime lunch or dinner. It is soft and savoury, unlike the normal omelette, it is made into a block shape then cut into thick slices to serve. It is delicious warm or cold, one of the best bento box fillings.

In this class you will make Tamagoyaki with healthy vegetables. No doubt you will enjoy learning the techniques of how to make the block shape while keeping the inside moist and fluffy.

Shopping list

· 4 eggs

· 60ml dashi soup stock or milk (can be substituted with soy milk, oats milk, etc.)

· 10ml mirin

· 10ml soy sauce

· 10ml neutrally flavoured oil such as sunflower oil or vegetable oil

· 20g carrot

· 50g spring onions

· Pinch of salt

Tools

‘Tamagoyaki’ is traditionally made in a rectangular shaped frying pan, but you can make it with any small non-stick frying pan.

· 20cm Non-stick frying pan (slightly bigger is OK but if the frying pan is bigger the egg block will become smaller.)

· Kitchen turner

· Whisker

· Medium Bowl

· Oil brush (you may substitute this with a kitchen paper)

· Knife

· Chopping board

Instructor: Akemi Yokoyama