tamagoyaki fillings

If you love tamagoyaki and are looking for a filing idea? Please try this tuna and scallion tamagoyaki. It's a flavorful and easy-to-make Japanese egg dish.

Tuna and Scallion Tamagoyaki (Japanese Rolled Omelet)

Eggs (150 grams)

Tbsp Soy Milk (30 grams)

Canned Tuna (70 grams)

Scallion (2 grams)

Prepare fillings: Chop scallion, and drain the oil (or water) in a canned tuna. 

Make an egg mixture: Beat eggs in a bowl, add fillings, salt, and soy milk, and mix.

Prepare a pan: Heat a Japanese omelet pan over medium heat, add oil and wipe off excess oil with a paper towel.

1st layer: The egg mixture is added in 3 times. Pour 1/3 of the egg mixture, and when the surface is still soft and the bottom is cooked, roll it 3 to 4 times from the back and move to the back.

2nd layer: Add some oil if necessary, pour half of the egg mixture, lift the tamagoyaki and pour the mixture under the bottom. When the surface is almost cooked, roll it 3 to 4 times from the back and move to the back.

3rd layer: Repeat step 5.

https://www.youtube.com/watch?v=nS7BBZR9ZXc

Tamagoyaki (Japanese omelette) recipe mixing with tuna and scallion. Tamagoyaki is easy and tasty Japanese everyday dish. It's thick and fluffy and make you satisfy for sure.
Full recipe: https://chefjacooks.com/en/tuna-and-green-onion-tamagoyaki-japanese-rolled-egg/

ツナ缶とネギを使った卵焼きのアレンジレシピを紹介します 。具材を合わせることで、ボリューム満点おかずに。シンプルな卵焼きに飽きたらぜひお試しを！
レシピ：https://chefjacooks.com/tuna-negi-tamagoyaki-recipe/

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Japanese Tamagoyaki(Tuna and Scallion) |『ツナとネギ』入りアレンジ卵焼き

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