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
Scale
- 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.