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Before you jump to Tamagoyaki - young sardine omelet recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Save Money In The Kitchen.
Until fairly recently any person who portrayed concern about the destruction of the environment raised skeptical eyebrows. That’s a thing of the past now, with everybody being aware of the problems besetting the planet and also the shared responsibility we have for turning things around. Unless everyone begins to start living more eco-friendly we won’t be able to resolve the problems of the environment. These changes need to start happening, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, primarily by making your cooking area more green.
A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. If you can get a new one, they use about 60% less than the old models that are more than ten years old. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. You can reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.
As you can see, there are many little things that you can do to save energy, as well as save money, in the kitchen alone. Green living is not that hard. Largely, all it will take is a little common sense.
We hope you got benefit from reading it, now let’s go back to tamagoyaki - young sardine omelet recipe. You can cook tamagoyaki - young sardine omelet using 6 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to prepare Tamagoyaki - young sardine omelet:
- Use 4 eggs
- Get 1 tbs dried young sardine
- You need 1 half cup of chopped green onion
- Prepare 1 tbsp water
- Provide 1 tsp mentsuyu soup base
- Use 2 tbs canola oil
Instructions to make Tamagoyaki - young sardine omelet:
- Beat eggs in a medium bowl. Add water and mentsuyu, and sardine and green onion. Mix well.
- Add 1 tbsp of canola oil in a pan (medium heat) and add the half of the mixed egg when heated. Cook until half cooked.
- Roll up to one end. Add another tbsp of canola oil. Spread oil under the rolled egg as well.
- Add the other half of mixed egg into the pan. Spread under the rolled egg. Cook until half cooked and roll up to the same end.
- Cook on low heat until firmly cooked. Flip over a couple of times if necessary.
- Slice as desired and serve on a plate.
- Tip (1) Mentsuyu soup base available at Japanese supermarkets.
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