Rolled Japanese omelette with chard
Local name : 玉子焼き
Tamagoyaki, the lightly sweet soy-seasoned rolled omelette, here enriched with finely shredded chard. It goes into a bento box.
Photo : 極地狐 · CC BY 2.0
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 2
- Difficulty
- Medium
Method
- Beat the eggs with the soy sauce and honey. Stir in the shredded chard.
- Heat a rectangular tamagoyaki pan or a small non-stick pan over medium heat and oil it lightly.
- Pour in a third of the mixture and let it set for 1 minute. Roll the omelette towards you with a spatula, then push it to the far end of the pan.
- Oil again and pour in another third, lifting the roll so the egg runs underneath. Let it set, then roll it around the first roll.
- Repeat with the rest. Brown the roll on all sides for 1 minute.
- Let it cool slightly, cut into thick slices and scatter with sesame. Serve with hot sauce or horseradish if you like.
The Japanese rectangular pan makes rolling easier, but a round pan works too. Use tamari instead of soy sauce for a gluten-free version.
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