Tofu and Hijiki Tamagoyaki
If you are looking for tamagoyaki variations that are easy and healthy, then feel free to give this tofu and hijiki tamagoyaki recipe a shot. It has all the flavors of Japan in one bite!
Servings: 6 to 7 slices
Prepare fillings: Soak dry hijiki in the water for 10 minutes and drain. Drain tofu.
Make an egg mixture: Beat eggs in a bowl, add tofu, and whisk until tofu is in small chunks. Add salt, soy milk, and mix.
Prepare a pan: Heat a Japanese omelet pan over medium heat, add oil and wipe off excess oil with a paper towel.
1st layer: The egg mixture is added 3 times. Pour ⅓ of the egg mixture, and when the surface is still soft, and the bottom is cooked, roll it 3 to 4 times from the back and move to the back.
2nd layer: Add some oil if necessary, pour half of the egg mixture, lift the tamagoyaki and pour the mixture under the bottom. Roll it 3 to 4 times from the back when the surface is almost cooked and move to the back.
3rd layer: Repeat step 5.
- Equipment: Japanese omelet pan (13 x 18cm/5.1 x 7.1 inch)
- Storage: It will last for 3 days in the fridge.
- Substitute: You can substitute soy milk with your favorite milk, such as oat milk and almond milk.
- Servings: This recipe will make 6 to 7 slices.
- It's easier to crumble than rolling a plain tamagoyaki as there are fillings. The first and second layers are fine if they collapse, but it's better to make sure that the third layer is cooked well on the bottom before rolling it.
- If it loses its shape, place a paper towel over the top and reshape.
- Freshly made tamagoyaki is easy to crumble, so let it cool down before cutting it.
Serving: 1piece | Calories: 60kcal | Carbohydrates: 0.7g | Protein: 3.9g | Fat: 4.6g | Cholesterol: 79.7mg | Sodium: 91.7mg