The cutest Japanese omelet ever! Turn everyone’s favorite tamagoyaki into adorable little flowers!
These perfect little blossoms are a super simple way to make your next bento lunch look absolutely precious!
Flower-shaped Tamagoyaki
Prep time: 15 minutes | Servings: 3
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INGREDIENTS (Serves 3)
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3 eggs
2 tbsp. dashi (Japanese soup stock)
1 tsp. light soy sauce
2 Imitation crab sticks (Kanikama)
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INSTRUCTIONS
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1. Whisk the eggs in a bowl, then add the dashi and light soy sauce and whisk until combined.
2. Lightly oil a tamagoyaki pan. Pour in half of the egg mixture so that it evenly covers the pan in a thin layer. Lay 2 crab sticks end to end at one end of the pan; these will be the center of the flower. Roll the egg around the crab sticks toward one end of the pan, then repeat the remaining egg mixture.
3. While the omelet is still hot, wrap it tightly in plastic wrap. Place 5 bamboo skewers evenly around the roll and secure both ends with rubber bands to create the petal indentations.
4. Let it cool completely to set the shape. Remove the skewers and wrap, then slice into beautiful flowers!
Note:
Make sure to shape the tamagoyaki while it is hot.
by TokyoRecipes_byNadia