卵 焼き – Tamagoyaki – Japanese omelet

I had a really busy morning yesterday with no time to make lunch. So I just used what was available in the fridge and made this delicious Japanese omelet with a side order of sweet corn, and a salad of French lettuce with apple cubes topped with a little bit of olive oil and balsamic vinegar.

卵 焼き – Tamagoyaki is a simple and delicious omelet. Kids and grown-ups love it and the fact that it is ready in just a few minutes makes it ideal for a quick meal.

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For two servings

1- Mix four eggs with one tablespoon of Soya sauce (you can also use Sashi soup stock) and one tablespoon of brown sugar.
2- It is important to mix with a fork or chopsticks so that no froth is created (it would ruin the omelet).
3- In a pan with a little bit of oil, pour half of the mixture. When it hardens a bit, fold to one side. Add the remaining half of the mix on the open part of the pan, and fold again carefully. Turn the whole omelet over and let it cook a minute or two.

Tip: It is generally prepared with a Makiyakinabe, a Japanese square pan, but a regular non-stick pan will do just fine.

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