Spicy Salmon Tamagoyaki

12 ingredients
2-4 servings
15 minutes mins

Take a trip to Japan by enjoying this delicious Tamagoyaki dish, packed full of spices and smoked salmon.

Mmmm!

Ingredients

3 Happy Eggs

1 tsp sugar

1 tsp soy plus extra for serving

1 tsp mirin

1 chilli finely chopped (more if you like your food extra spicy)

Pinch of salt

2 tbsp vegetable oil

4 smoked salmon slices

2 spring onions finely sliced

3 radishes finely sliced

1 tsp sesame seeds

Pickled ginger (optional for serving)

Method

  1. Firstly, beat 3 eggs together with a fork or chopsticks and mix through the sugar, soy, mirin, chilli and salt.
  2. Dip a folded paper towel in oil and apply evenly to a non-stick pan (ideally rectangular or square but round is fine) over a medium heat. Pour a little egg in to check the oil is sizzling and ready!
  3. Pour a very thin layer of the egg mixture into the pan and move about to ensure the bottom of your pan is both evenly and fully covered. As soon as the egg begins to set on the bottom but is still soft on top add a couple of slices of smoked salmon on top of the right hand half, fold and roll into a log shape from right to left. Oil the pan again using your folded paper towel and shimmy the folded egg to the right side so that the full pan surface is oiled.
  4. Add another thin layer of egg and move the pan about and lift the rolled egg to ensure the egg spreads under the folded roll and evenly covers the surface of the pan. Once the egg begins to set add another couple of slices of smoked salmon on top of the right hand half and roll again from right to left so that you have double layer of folded egg. Repeat the process for a third time.
  5. Turn off the heat, remove from the pan and use a spatula to press each side to create an even rectangular shape (or, use a bamboo mat in aid in achieving a rolled, rectangular shape).
  6. Slice, sprinkle with spring onions, sesame seeds and radish. Time to get your chopsticks, pickled ginger and soy dipping sauce at the ready for a happy twist on your traditional weekend omlette!