Tamagoyaki recipe | Japanese Omelet | Low carb

Tamagoyaki recipe | Japanese Omelet | Low carb

August 17, 2019 2 By William Morgan


hey lovelies I’m back in the kitchen
after a while I know I haven’t been
uploading much lately I’ve been working
on some really cool projects like a short
film and I’ve been busy with the kids
and stuff so I apologize but now I am
back in the kitchen and I’m going to
make some food with this cute little
skillet here this one is for making
tamagoyaki which is exactly what I’m
going to attempt to make today
tamagoyaki is a Japanese omelette which
is sweet and it’s rolled up and cut
in slices and used in bento boxes or
on top of sushi. I’m going to make my own fusion version with some mozzarella
cheese so stay tuned these are my
ingredients let’s check them out I have
organic eggs here these are really small
so I’m going to use about 4 or 5 of them
I will use brown rice milk which is not
official but I think it will work some
tamari and also salt this is my homemade
herbal salt and I’m going to add some
kelp powder this is fresh mozzarella
cheese and I’m also going to use some
nori sheets in the official recipe you
would be using dashi broth which is made
with fish flakes and I think kelp I’m
not really sure but it has this umami
fishy flavor. I don’t have that so what
I’m going to do is I’m going to use some
of this kelp powder which I usually use
in smoothies or in my herbal salt so
that’s going to give that seaweed flavor
and also in place
that’s not English that’s Dutch.. instead of
the sugar I’m going to use brown rice
milk which has natural sweetness to it
so I don’t have to add any sugar in a
bowl I’m going to crack four eggs these
are tiny ones if you have medium eggs I
think three will be will be enough I
might even add one more 1/3 of a cup of
rice milk 1/4 of teaspoon of salt
a quarter of a teaspoon of kelp powder
half a teaspoon of soy sauce
officially I should do this with
chopsticks but I’m going to use a whisk
not too fluffy
set this aside I’m going to cut up my
mozzarella in really thin slices
like that one sheet of nori in half. Heat
medium low
some olive oil make sure to coat the
entire skillet scoop in one thin layer
of egg
like that
now I’m putting on a sheet of nori
and now is the exciting part I’m going
to try and roll up my first layer
now push it to the back and add another
thin layer of egg but first some more oil
to this layer I’m going to add my
mozzarella
layer number three
add my nori
gently roll it up
and this is going to be my final layer
and I will leave it like this without
the filling there we go
now push it to the back and now I’m just
going to press it gently and shape it
you can buy a tamango skillet in any
Asian store or a cookware store just
make sure you get one without the toxic
layer to avoid the Teflon layer if you
can you have many varieties these days
so plenty of choice let me know what you
think of the recipe in the comments
below thumbs up if you want more
Japanese recipes. That’s it guys I
hope you enjoyed the video I hope you
will subscribe to my channel and I
really really really hope to see you in
my next video bye