Tired of eating eggs the same way over and over again? Try out my tamago-style egg pancake recipe. The flavors resemble tamago- a Japanese omelet (see a picture of tamago here). Tamago takes lots of practice and patience to cook, while my egg pancake version only takes a few minutes. Making tamago involves cooking small portions of an egg mixture and rolling it up, building layers upon layers of egg until a perfectly rolled up omelet is achieved. It’s difficult to shape and often I mess up a couple layers, resulting in an oddly separated, unraveling omelet.
I enjoy attempting to make tamago, however it is difficult and time consuming; definitely not ideal for my average morning (because I’m usually running late). I love the flavors of tamago which is why I’ve come up with the solution- a quick breakfast with tamago inspired flavors. It only takes a few minutes to whip up this light, fluffy egg pancake. I enjoy eating it with a bowl of rice and shredded nori (seaweed). This fills me up and leaves me ready for the day. Leftover egg pancake can be reheated and used again in the morning or added to another recipe such as crispy fried rice. Happy eating!
What is your favorite way to eat eggs? I love tamago, but also really enjoy poached eggs. Let me know what you think in the comments. If you like what you see, please subscribe to my blog. Happy eating!
Print
Tamago-Style Egg Pancake
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: breakfast
Description
A quick breakfast with tamago inspired flavors. It only takes a few minutes to whip up this light and fluffy tamago-style egg pancake.
Ingredients
- ½ teaspoon sake
- ¼ teaspoon sugar
- ¼ teaspoon reduced-sodium soy sauce
- ¼ teaspoon salt
- 4 eggs
- 2 tbsp canola oil
- shredded nori (for garnish)
Instructions
- Heat oil over high heat in a nonstick skillet.
- Whisk together sake, sugar, soy sauce, salt and eggs
- When oil is hot, reduce heat to medium and poor egg mixture into the hot pan. The eggs should begin to bubble.
- Cook for 2 minutes.
- Carefully flip the egg pancake and cook for 1-2 more minutes.
- Transfer egg pancake to a plate covered with paper towels to absorb excess oil.
- Let it cool for a few minutes before ripping into bite sized pieces.
- Serve with rice & shredded nori.
Cathy Brackett says
Can’t wait to try it!
Emily Brackett says
Let me know how it goes 🙂