Tamagoyaki Breakfast Bowls with Pickled Cucumber
A sweet-savoury rolled omelette sliced over warm rice, with quick vinegar cucumbers and strips of nori.
Ingredients
- Eggs6 pc
- Mirin1 tbsp
- Light soy sauce2 tsp
- Sugar1 tsp
- Short grain rice1 cup
- Spring onions2 pc
- Cucumber1/2 pc
- Rice vinegar1 tbsp
- Nori sheets1 pc
- Vegetable oil1 tbsp
Method
- 01
Rinse the rice, add 1 1/4 cups water and bring to the boil, then cover and simmer on low for 15 minutes and rest off the heat for 10 minutes.
- 02
Meanwhile thinly slice the cucumber, toss it with the vinegar and a pinch of salt, and leave for 10 minutes.
- 03
Beat the eggs gently with the mirin, soy sauce, sugar and finely sliced spring onions, trying not to make them foamy.
- 04
Heat a small frying pan over medium-low heat and wipe it with oiled kitchen paper. Pour in a thin layer of egg, cook for about 1 minute until just set, then roll it towards you. Push the roll to the far side, oil the pan again, add another layer, lift the roll so egg runs underneath, and roll back. Repeat until the egg is used up, about 8 minutes in all.
- 05
Rest the omelette for 2 minutes, slice it thickly and serve on the rice with the drained cucumber and strips of nori.
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