AJI-NO-MOTO® UMAMI SEASONING
3 pcs (141 grams) Eggs, beaten
1/2 teaspoon (2.5 ml) Soy sauce
1 Tablespoon (15 grams) Sugar, white
1/2 teaspoon (2 grams) Salt, rock
1.4 teaspoon (0.5 grams) Pepper, powder
1 Tablespoon (15 ml) Palm oil
1 piece (2 grams) Nori Seaweed
1/2 pack (5.5 grams) AJI-NO-MOTO® Umami Seasoning
|Calories per serving (kcal)||70.6|
|Dietary Fiber (g)||0.2|
Good to Know Nutrition Facts!
Eggs are essentially good sources of protein. It adds nutritional value to any food it is paired with.
Preparation time: 30 minutes
Cooking time: 30 minutes
- PREPARE Tamagoyaki by mixing eggs with soy sauce, sugar and AJI-NO-MOTO®. Fry egg mixture, tilting the pan occasionally in order to make a big omellete. Gently roll the egg to form a log, add some egg mixture, and repeat the process until you achieve the desired size of the rolled omellete. Transfer to a plate, cool and slice.
- CUT the other parts out of nori seaweed with scissors.
- ASSEMBLE tamagoyaki and cut out nori sheets to form a minion.
- SERVE. Assemble on a platter and serve.
Makes 6 servings
Serving size: 1 roll (30 grams)
Total recipe cost: Php 55.43
In cooking Tamagoyaki, it is essential to maintain a low fire to ensure that you can roll the eggs smoothly without breaking and for an even egg color.