Sakura Tamagoyaki

Overview

How to cook Sakura Tamagoyaki at home

Tags

• creative dishes
• egg
• rubber band
• white sugar
• bamboo stick
• milk
• salt

Ingredients

Steps

1. 1 Prepare ingredients

   

2. 2 Add three tablespoons of milk, one teaspoon of salt and one teaspoon of sugar to the eggs and stir evenly.

   

3. 3 Stir evenly and sift through it to make the egg liquid more delicate

   

4. 4 Grease a tamagoyaki pan with thin oil and heat over low heat

   

5. 5 Pour a spoonful of egg liquid and shake the pot to distribute the egg liquid evenly.

   

6. 6 When the egg liquid is not completely solidified, roll it from right to left. If you are left-handed, roll it from left to right 😉

   

7. 7 Move the rolled first layer of egg liquid to the right side of the pot, and then pour the second layer of egg liquid. Roll a total of three layers using the same method. Brush a thin layer of oil with oil before pouring each layer of egg liquid.

   

8. 8 The rolled egg rolls are rounded in the pan

   

9. 9 Place a piece of plastic wrap on the chopping board, place the tamagoyaki on the right, and place five bamboo skewers on the left. The distance between the bamboo skewers should be the same.

   

10. 10 Wrap the Tamagoyaki in plastic wrap and roll it up

    

11. 11 Rolled bamboo stick

    

12. 12 This is what it looks like after rolling it up and wrapping it in plastic wrap.

    

13. 13 Look at the distance between the bamboo sticks from the side. If it is uneven, you can adjust it.

    

14. 14 Tie it tightly with a rubber band and it will take shape in about half an hour. I made it the night before and kept it in the refrigerator. I cut it up and eat it in the morning. Tamagoyaki can be eaten cold. If you don't like it cold, just heat it in the microwave.

    

15. 15 Isn’t it beautiful when cut and plated? I made Sakura Tamagoyaki to match it better with Sakura sushi😅