Bermudian Mentai Tamagoyaki

Ingredients

In this Bermudian adaptation of the Japanese tamagoyaki, the traditional Mentai sauce is added to infuse the dish with a spicy and umami flavor. This addition gives the dish a unique Bermudian twist, combining the best of both cuisines. We alse have the original recipe for Mentai tamagoyaki, so you can check it out.

• 6 large eggs 6 large eggs
• 2 tablespoons Mentai sauce 2 tablespoons Mentai sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt, to taste Salt, to taste
• Fresh chives, for garnish Fresh chives, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 3.5g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 16g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   In a bowl, whisk the eggs until well beaten. Add salt to taste.
2. 2.
   Heat a non-stick frying pan over medium heat and add the vegetable oil.
3. 3.
   Pour a thin layer of the beaten eggs into the pan and tilt it to spread the eggs evenly.
4. 4.
   Cook until the bottom is set but the top is still slightly runny.
5. 5.
   Drizzle a tablespoon of Mentai sauce over the cooked side of the omelette.
6. 6.
   Roll the omelette from one end to the other, using a spatula to help roll it tightly.
7. 7.
   Push the rolled omelette to one side of the pan and add another thin layer of beaten eggs.
8. 8.
   Lift the rolled omelette and tilt the pan to allow the uncooked eggs to flow underneath.
9. 9.
   Cook until the bottom is set but the top is still slightly runny.
10. 10.
    Drizzle another tablespoon of Mentai sauce over the cooked side of the omelette.
11. 11.
    Roll the omelette again, starting from the side where the rolled omelette is.
12. 12.
    Repeat steps 7-11 until all the beaten eggs and Mentai sauce are used.
13. 13.
    Once the omelette is fully rolled, remove it from the pan and let it cool slightly.
14. 14.
    Slice the rolled omelette into bite-sized pieces and garnish with fresh chives.
15. 15.
    Serve warm and enjoy!

Treat your ingredients with care...

• Eggs — Make sure to whisk the eggs well to incorporate air and create a fluffy texture in the tamagoyaki.
• Mentai sauce — Adjust the amount of Mentai sauce according to your preference for spiciness. You can also try different brands or make your own homemade Mentai sauce for a personalized touch.

Tips & Tricks

• To achieve a smooth and even texture in the tamagoyaki, use a rectangular tamagoyaki pan or a small rectangular frying pan.
• If you don't have Mentai sauce, you can substitute it with a combination of spicy mayo and fish roe for a similar flavor profile.
• Experiment with different fillings such as sautéed vegetables or cooked shrimp to add variety to your Bermudian Mentai Tamagoyaki.
• Serve the tamagoyaki with a side of pickled ginger or a fresh salad to complement the flavors.
• Leftover tamagoyaki can be stored in the refrigerator and enjoyed cold or reheated for a quick and delicious snack.

Serving advice

Serve the Bermudian Mentai Tamagoyaki as a main dish for breakfast, lunch, or dinner. It can be enjoyed on its own or paired with a side of steamed rice and miso soup for a complete meal.

Presentation advice

Arrange the sliced tamagoyaki pieces on a plate in an attractive pattern, garnished with fresh chives. The vibrant colors of the Mentai sauce and the green chives will make the dish visually appealing.