Spicy tuna tamagoyaki (ツナ玉子焼き)

Experiment：　Spicy tuna tamagoyaki　（ ツナ玉子焼き)

 

Introduction:

The Clover Leaf spicy Thai Chili tuna was on sale for $0.99 per can.  I couldn’t resist buying a few cans.  While I was thinking how to eat it besides the usual “eat it with cracker” way, tamagoyaki came to my mind.  Yep!  It’s egg again! Hahaha!

 

Materials:

1 can spicy Thai Chili tuna (85 g)
4-5 eggs

 

Procedure:

1) Beat the eggs in a bowl.  Open the can of tuna and put it in the egg mixture.  Mix well.  (I took the red pepper in the can out.  I don’t wanna bite into the red pepper!)

2) Heat up a small pan.  Turn the heat to medium.

3) Brush oil onto the pan.  Pour a thin layer of the egg mixture onto the pan.  When it’s half cooked, roll one side of the egg to the other side.

4) Brush oil onto the pan again.  Lift the tamagoyaki and brush oil under the tamagoyaki as well.

5) Pour a thin layer of the egg mixture onto the pan.  Lift the tamagoyaki and let the egg mixture go under the tamagoyaki as well.

6) When the new egg layer is half cooked, you can roll the tamagoyaki to the other end of the pan.

7) Repeat the process of brushing oil, pour in egg mixture, roll the tamagoyaki from one side to the other side until the egg mixture is finished.

8 ) Prepare a piece of saran wrap and place it on top of a sushi mat.  Put the tamagoyaki onto the saran wrap while it’s still hot.  Wrap it.

9) Roll the sushi mat and shape the tamagoyaki into the shape you want.

10) Let it sit and cool.  Cut and serve.

(You can click here for pictures on how to make tamagoyaki!)

 

Results:

 

Discussions:

1) You can add some spice into the eggs if you want it spicier.  I find that one can of the tuna is pretty good already for 4-5 eggs.

Omusoba (オムそば)

Experiment: Omusoba (オムそば)

Introduction:

I don’t know if I have mentioned it before, but I LOOOOVE eggs.  Anything tastes better with eggs don’t you think?  Anyway, I got some egg noodles from my Number 1 Fan’s mom (THANKS Number 1 Fan’s mom!!!), so I decided to make omusoba with the noodles.  In case you’re wondering what “omusoba” is, it’s “omelette soba,” which means soba wrapped in omelette.  Japanese call it “omu-soba.”  Another version would be “omurice.” I think omurice comes before omusoba… but who knows!

Anyways, I used egg noodles instead of soba for this dish.  Feel free to substitute it with soba.

Materials: (serve 2)

egg noodles (portion for 2)
1/2 onion, thinly sliced
2 stalks green onions, cut into 2-inch size
ham (as much as you like)
Oil

2 tbsp worcestershire sauce
2 tbsp okonomiyaki sauce
1 tsp chilli oil
white pepper

2 eggs

Okonomiyaki sauce
Mayonnaise
Nori
Bonito flakes

Procedure:

1) Boil a pot of water.  Cook the noodles until soft.  Drain.

2) Heat a frying pan, put some oil in, then put in the onion and green onions.  Stir fry until the fragrance comes out.  Put in the noodles and ham and cook..

3) Put the worcestershire sauce, okonomiyaki sauce, chilli oil and white pepper in.  Mix well with the noodles.

4) In a small bowl, beat the two eggs.

5) In another frying pan, pour in the 1/2 of the egg mixture.  When the egg is ready, put the noodles in the centre, then wrap the egg around the noodles.  Repeat for the remaining half of the egg mixture.

6) Put the mayonnaise, okonomiyaki sauce, nori and bonito flakes on top.  Serve.

Results:

Discussions:

1) You can use ketchup to substitute the mayonnaise and okonomiyaki sauce.

2) If you don’t wanna wrap the noodles, you can serve it like the picture below: 🙂

Tamago-yaki (玉子焼き）

Experiment: Tamagoyaki (玉子焼き)

Introduction:
I have loooooved eggs since I was young.  When I saw tamagoyaki the very first time in a restaurant, I wanted to order it.  Then my mom said, “It’s only egg!  I’ll make it at home for you.  It’s expensive to eat here (in a restaurant).” It’s true… it’s not cheap to eat tamagoyaki when you think of the main ingredient being only eggs.  OH well…my mom never made it for me.  So when I grew up, I learned to make it… so that I can eat it whenever I want… and it’s cheap!  Coz you only need eggs, sugar and sake.

I always thought that you need a rectanglular pan to make tamagoyaki.  No.  Acutally, you don’t need one.  You can use a round pan to make it.  I think it doesn’t matter if your pan is rectangular, round or square; the key is that the pan needs to be small.  Otherwise, you’ll need LOOOOTS of eggs to make the tamagoyaki thick. 

Materials:
6 eggs
2 tbs sugar
1 tbs Sake
Oil

Procedure:
1) Beat the eggs.  Add the sugar and sake into the egg mixture and mix well.

2) Heat up a small pan.  Turn the heat to medium.

3) Brush oil onto the pan.  Pour a thin layer of the egg mixture onto the pan.  When it’s half cooked, roll one side of the egg to the other side.  (Let’s say, this time is from left to right)

4) Brush oil onto the pan again.  Lift the tamagoyaki and brush oil under the tamagoyaki as well!

5) Pour a thin layer of the egg mixture onto the pan.  Lift the tamagoyaki and let the egg mixture go under the tamagoyaki as well!  So that when you roll the tamagoyaki, it’ll be attached to the new egg layer.

6) When the new egg layer is half cooked, you can roll the tamagoyaki to the other end of the pan.  (This time would be right to left)

7) Repeat the process of brushing oil, pour in egg mixture, roll the tamagoyaki from one side to the other side.  The tamagoyaki will “grow” in thickness… hehe!

  

8 ) Prepare a piece of saran wrap and place it on top of a sushi mat.  When your egg mixture is finished and you have finished rolling the tamagoyaki, put the tamagoyaki onto the saran wrap while it’s still hot.  Wrap it.

9) Roll the sushi mat and shape the tamagoyaki into the shape you want.

10) Let it sit and cool. 

11) Cut the tamagoyaki into small pieces and eat! 🙂

Results:

Discussions:
1) I have tried skipping the brushing oil part.  It didn’t work that well.  You may not be able to roll the egg.  So rememeber to brush oil in between! Oh and I think usuing a non-stick pan helps!

 2) I actually don’t like my tamagoyaki that sweet, so I may actually use less sugar and add more sake than the recipe suggested. 

 

Reference:

Steamed egg with lobster

 

We had leftover lobster from a banquet.  Since I didn’t wanna use my hands to get the meat out during dinner time (becaues I have to concentrate on watching drama. :P), so I thought, “Oh, maybe I should get the meat out before meal.”  The meat didn’t look that appealing after I took it out… I then thought, “Let’s use something to cover it!”  So here it is!  My steamed egg with lobster. 

The egg doesn’t look that smooth.  I guess I turned the heat up too high.  Oh well!  Next time I’ll turn it to a lower heat and steam it for longer. 

Dace fish paste Omelette

Experiment: Dace fish paste Omelette

Introduction:
Dace fish paste was on sale at T&T this week, so I bought a tub home.  I was thinking of making soup with it… but in the end I decided to make this super easy omelette since it’ll take less time.  🙂

Materials:
4 Eggs
Dace fish paste
A bunch of coriander
White pepper

Procedure:
1) Panfry the dace fish paste. 

2) Take the cooked dace fash paste out from the pan, and then cut the fish paste into small(er) pieces.

3) Wash the coriander, and then chopped it into small pieces.

4) Beat the eggs, and then put the coriander and white pepper in.

5) Put the cut dace fish paste into a frying pan again.

6) Pour the egg mixture on top of the dace fish paste.  Use a lid to cover the pan, and turn to low heat.  Cook until both sides are cooked.

Result:

Discussions:
1) If you don’t like coriander, you can try using green onions to substitute it.  I think that’s how my mom usually make it.