Just Keep Rolling and Rolling That Mentaiko Tamagoyaki

Last time I made tamagoyaki with oozing cheese inside, this time let's spice it up a bit by using mentaiko (spicy cod roe).

Mentaiko tamagoyaki -

Ingredients  (makes about two full squares/6 rectangular servings)?

• 4 eggs
• 2 tablespoons mirin
• 1 to 2 small sacs mentaiko
• Some olive oil
• Some dried seaweed threads 

How?

Remove the roe from the filmy sac. This recipe calls for about 1 tablespoon of spicy fish roe. Also one full square of tamagoyaki uses 2 eggs and 1 tablespoon of mirin. Beat these ingredients together and brush some olive oil to the tamagoyaki pan.

The steps are just about the same as making tamagoyaki with oozing cheese, but swap out the cheese with mentaiko. Use about 1/2 tablespoon of mentaiko for each big tamagoyaki serving.

Once the tamagoyaki is ready, slice each big omelet square to 3 smaller rectangular pieces and serve with dried seaweed threads on top or on the side. 

The salty and spicy cod roe goes very well with rice. In fact, some Japanese restaurants serve a small chunk of mentaiko with white rice, kind of like a mini side dish. With just one extra step by wrapping the mentaiko with egg making it a great addition to bento box. Since it's pretty high in salt content, one little piece goes a long way. 

Now I've tried cheese and mentaiko for tamagoyaki, what's next?


Other tamagoyaki recipe:

• Tamagoyaki with oozing cheese filling, not bad for a first timer