Tamagodon - Japanese Omelette Rice Bowl

Ingredients

• 4 large eggs 4 large eggs
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 cups (400g) cooked Japanese short-grain rice 2 cups (400g) cooked Japanese short-grain rice
• 1 carrot, julienned 1 carrot, julienned
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Soy sauce, for drizzling Soy sauce, for drizzling
• Nori seaweed, for garnish (optional) Nori seaweed, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 30g, 3g
• Protein: 10g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, whisk together the eggs, soy sauce, and mirin until well combined.
2. 2.
   Heat a rectangular frying pan or tamagoyaki pan over medium heat and add half of the vegetable oil.
3. 3.
   Pour a thin layer of the egg mixture into the pan and tilt it to spread the mixture evenly.
4. 4.
   Once the bottom layer is cooked but still slightly runny on top, roll it up tightly from one end to the other using a spatula or chopsticks.
5. 5.
   Push the rolled omelette to one side of the pan and add the remaining oil to the empty side.
6. 6.
   Pour another thin layer of the egg mixture into the empty side of the pan and tilt it to spread the mixture evenly.
7. 7.
   Once the bottom layer is cooked but still slightly runny on top, roll it up tightly from one end to the other, incorporating it with the previously rolled omelette.
8. 8.
   Repeat steps 5-7 with the remaining egg mixture.
9. 9.
   Remove the rolled omelette from the pan and let it cool slightly. Slice it into thin strips.
10. 10.
    In a serving bowl, place the cooked rice and arrange the sliced tamagoyaki on top.
11. 11.
    Garnish with julienned carrots, sliced bell peppers, and green onions.
12. 12.
    Drizzle with soy sauce and garnish with nori seaweed, if desired.
13. 13.
    Serve hot 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 omelette.
• Soy sauce — Use a good quality soy sauce for the best flavor. Adjust the amount according to your taste preferences.
• Mirin — If you don't have mirin, you can substitute it with a combination of rice vinegar and sugar.

Tips & Tricks

• To achieve a perfectly rolled omelette, make sure to roll it tightly while it's still slightly runny on top.
• You can customize the tamagodon by adding other vegetables such as mushrooms or spinach.
• For a heartier version, you can add cooked chicken, shrimp, or tofu to the rice bowl.
• If you prefer a sweeter tamagodon, you can increase the amount of mirin in the egg mixture.
• Leftover tamagodon can be stored in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop before serving.

Serving advice

Tamagodon is best served hot, straight from the pan. The combination of the warm rice and the fluffy omelette creates a comforting and satisfying meal. Serve it as a main course for lunch or dinner, accompanied by a side salad or miso soup.

Presentation advice

To enhance the presentation of the tamagodon, arrange the sliced tamagoyaki in a neat pattern on top of the rice. Garnish with colorful vegetables and a sprinkle of nori seaweed for an added touch of elegance. Serve it in a traditional Japanese bowl or on a decorative plate to showcase the beauty of the dish.