Friday, August 5, 2011

Dukan Tamagoyaki (Japanese Fried Egg Roll)

HE SAID: Good (he ate a bunch)
SHE SAID: Mmm, always been one of my favorites.

Tamagoyaki (Japanese fried egg)
Here in Hawaii we have Okazu-ya, which are restaurants that sell food you can buy by the piece or cup, side dishes.  There are still a handful of these left.  Most times you will find musubi (rice balls) of all sorts, konbu maki, shoyu (soy sauce) chicken, fried chicken, teri beef, all kinds of tempura, corned beef hash patties and much more.  You will also find all different versions of our favorites, tamagoyaki.   Everyone has their own way of cooking it, different flavors, they add different things in it, but we prefer it simple.

We had traditional tamagoyaki in Japan and it's simple, tasty, moist and not too sweet.  Often times we find it on the buffet line at Japanese hotels served with some grated daikon (radish).  This is also a popular picnic food in Hawaii, we've made it several times to take to the beach.

We don't know why we didn't think about this, but the last batch we made was made with xylitol and it's pretty much a Dukan'd recipe!

Makes 2 egg rolls or 1 larger egg roll, cut them into as small or large as you want them.  We usually cut them about 1 1/2 to 2" wide.
Prep Time: 5 minutes
Cook Time: 10 minutes

4 eggs
3 T. dashi (we use bonito packets, a fish stock, this isn't the one we use, but it's similar, we use the low sodium one)
1 1/2 - 2 T. natural sweetener

Beat eggs.  Add dashi and sweetener and mix well (we whisk, but it's really up to you).  Once you make one batch, you'll find which taste you like best.  Some like it sweeter, some like a stronger dashi taste.  You can probably use chicken broth too if you don't care for fish.  Heat a frying pan (medium heat) or if you have a square tamagoyaki pan, heat that.  Use a non-stick pan and a little bit of olive oil non-stick spray.  Scoop in some of the egg mixture, we like to make it a thin coat.  Cook until half done, then start rolling your egg carefully with a hashi or chopstick (ok to use a spatula if you prefer).  Once your egg roll is complete, move the egg roll to one side of the frying pan, spray a little more olive oil non-stick spray in the pan (under your cooked egg roll too) and add another scoop of egg mixture and repeat process.  Spread your egg mixture and make sure the raw egg mixture gets under the cooked egg roll.  If you prefer a smaller roll, half your mixture and make two rolls.

If you are using a regular pan and want the square look for your egg roll, use a sushi mat to shape it.  Cut into pieces (your choice on size).  We usually cut ours 1 1/2" to 2" wide.  Most times we've been served tamagoyaki cold or room temperature.  This makes a great snack.


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