Tamagoyaki with Mulberry Leaves
Tamagoyaki with Mulberry Leaves

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, tamagoyaki with mulberry leaves. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Tamagoyaki with Mulberry Leaves is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Tamagoyaki with Mulberry Leaves is something which I’ve loved my entire life. They are fine and they look fantastic.

Wash mulberry leaves and pat dry. Mix eggs with salt, sugar, and water. Pour mixture a bit and swirl until all bottom pan is coated.

To get started with this recipe, we have to prepare a few ingredients. You can cook tamagoyaki with mulberry leaves using 6 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Tamagoyaki with Mulberry Leaves:
  1. Take 12 mulberry leaves
  2. Prepare 10 eggs
  3. Make ready 1 tsp salt
  4. Get 2 tsp sugar
  5. Prepare 50 ml water
  6. Take Oil for frying

I'd eaten it countless times, at sushi restaurants and in bento boxes, including on its home turf in Japan. Tamagoyaki is such a Japanese dish. When you just want eggs for breakfast or to add to a bento box for lunch, Japanese people have to make it into a more complicated dish by folding the Tamagoyaki is thin layers of eggs cooked and rolled into a log using a special rectangular Tamagoyaki pan. Mulberry (Morus) belongs to the Moraceae plant family and includes several species, such as the black mulberry (M. nigra) Mulberry leaves have a variety of culinary, medicinal, and industrial applications.

Steps to make Tamagoyaki with Mulberry Leaves:
  1. Wash mulberry leaves and pat dry.
  2. Mix eggs with salt, sugar, and water.
  3. Heat oil in the pan. Pour mixture a bit and swirl until all bottom pan is coated.
  4. Wait a bit. When the mixture is cooked, carefully roll the egg into one side of the pan.
  5. Pour mixture until the pan is coated. Repeat the process one more time, then add a mulberry leaf on the pan.
  6. Repeat three times and add mulberry leaves.
  7. Cool for a while (about an hour) before putting them in the fridge. Wrap with cling film first. It should last for 3-4 days, practical for bento. Or you can slice and eat it right away.
  8. I sliced the tamagoyaki for my kids' lunchboxes.

The leaves and other parts of the tree contain a milky white sap. Those little bricks of bright yellow rolled omelette on rice, wrapped with a nori belt? Good tamagoyaki should be solid, yet still layered, with no burnt parts. Mike likes to judge sushi restaurants by their saba/mackerel sushi, but I use tamago as my benchmark. Tortang itlog with Malunggay , Japanese Omelette with Moringa Leaf. good for Obento or Breakfast idea , healthy and fun cooking.

So that is going to wrap it up for this exceptional food tamagoyaki with mulberry leaves recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!