Egg And Nori Rolls Tomago Recipes

Steps:

• Mix eggs, mirin and salt well.
• Heat a Tamagoyaki pan at low heat. Brush a thin layer of oil on the pan. Wipe off excess with a paper towel.
• Pour ¼ of egg mixture into pan and quickly swirl to cover the entire pan.
• When the egg is set, put a sheet of nori and cheese on top. Roll the egg.
• Pour in ¼ of the egg mixture, lift up the cooked egg roll and let the mixture to flow under it. When the egg is set, roll the omelette toward you. Repeat this procedure one more time.
• Cut the omelette into bite sized pieces, garnish with mayonnaise and tobiko.
• Enjoy!

Steps:

• In a large bowl, beat egg yolks until thick and lemon-colored, about 3 minutes. Add 1/2 cup of sugar; beat 2 minutes. Add 1 teaspoon vanilla; mix well. , In another bowl, beat egg whites until foamy; gradually add remaining sugar, beating until soft peaks form. Fold into yolk mixture Combine cake flour, baking powder, salt and nutmeg. Fold into egg mixture until no flour streaks remaining. Spread batter evenly in a greased and floured 15x10x1-in. baking pan. Bake at 375° for 13-15 minutes or until a toothpick comes out clean., Turn out onto a linen towel dusted with 2 tablespoons confectioners' sugar. Roll cake up in towel, starting with a short end. Cool on wire rack. Meanwhile, for filling, combine cornstarch and a small amount of eggnog in a saucepan; mix until smooth. stir in remaining eggnog; bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat; stir in remaining vanilla. Cool., Unroll cake; spread with filling. Sprinkle with pineapple, cherries and coconut; roll up again. Whip cream with remaining confectioners' sugar; tint green. Spread over outside of cake roll. Chill 3-4 hours. Garnish with cherries if desired.

Steps:

• Brush the cut side of the tomatoes with a little of the oil then cook them on a low heat, cut-side down in a small, non-stick frying pan. While they cook, beat the eggs with seasoning and the chopped parsley in a small bowl. Turn the tomatoes over to briefly heat on the other side and then set aside.
• Wipe the pan, then add the remaining oil and cook the garlic on a medium heat for a few seconds, stirring all the time until softened. Pour in the egg mixture and cook, stirring occasionally over the heat. Once it's almost set flip over to cook the other side for a few seconds more.
• Halve the baps and squash on the tomatoes, quarter the omelette and serve, 2 pieces inside each bap.

Steps:

• Toast each sheet of nori until crisp by running it over a gas flame or electric element set on medium heat. Careful not to burn! Set aside.
• In a bowl, beat together eggs, salt and water.
• Heat a skillet on a medium heat; grease lightly. Set 1 teaspoon egg mixture aside.
• Use remaining eggs to make 4 thin omelets. Trim nori sheets to the same size as omelets.
• Place omelet, uncooked side up, on a bamboo mat. Top with 1 sheet of nori.
• Continue stacking omelets and nori until all are used.
• Roll up omelet-nori stack in mat to make a tight, compact cylinder; seal seam with reserved egg.
• Let stand until cold. Remove bamboo mat; cut roll in 12 chunks.

Steps:

• In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain well. Stir in coleslaw mix, water chestnuts, onions, soy sauce, garlic powder, ginger, salt and pepper. Cook and stir until cabbage is crisp-tender. , Position an egg roll wrapper with one point toward you. Place about 1/4 cup sausage mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve with sweet-and-sour sauce.

Steps:

• Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
• In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
• Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
• Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

Steps:

• Whisk the soy sauce, wasabi and 60ml (1/4 cup) of the water in a small bowl until well combined. Cover and set aside until serving.
• Crack the eggs into a large jug and add the remaining water. Add salt and use a fork to whisk until well combined.
• Heat 1 tsp of the butter in a 20cm non-stick frying pan over medium-high heat until foaming. Pour a quarter of egg mixture into pan and tilt pan until mixture covers base. As omelette begins to set, lift edge so uncooked egg runs underneath. Cook, uncovered, for 2 minutes or until omelette is set. Slide onto a large plate and cover loosely with foil to keep warm. Repeat in 3 more batches with remaining butter and egg mixture.
• Place the omelettes in a single layer on a clean surface. Top each with 1 nori sheet. Divide carrot, celery and snow pea sprouts among nori sheets, placing down the centre. Roll the omelette up tightly. Trim edges and cut the rolls in half.
• Arrange on a serving plate and serve with the wasabi mixture.