Smoked Salmon & Herb Tamagoyaki
This Smoked Salmon & Herb Tamagoyaki makes a killer brekkie or lunch!
Tamagoyaki is a Japanese rectangular rolled omelette which is a popular breakfast meal but can also be served for lunch in bento boxes or used as a filling in sushi. The rolled omelette is made by rolling thin layers of egg in a special Tamagoyaki squared frying pan. However, I used a round pan – which also works – since I don’t own a Tamagoyaki pan.
The smoked salmon works perfect in the Tamagoyaki but you can easily play with the ingredients and create your own version.
Though, there are many different flavours out there but for my version, I chose to use what was left in my fridge: smoked salmon and a lots of fresh herbs. But you can also play with the ingredients and add peppers, ham or even cheddar cheese for a more cheesy Tamagoyaki. Whichever ingredient you choose, make sure to add some love as well!
>>Into more eggcelent breakfast or lunch tips? Then try out this Garam Masala French Style Toast or this Spice Breakfast/Lunch Taco.
Add ¼ of the egg and herb mixture to a pan and layer it with smoked salmon.
When the egg mixture is cooking slightly roll it up towards the bottom side.
Here I’ve rolled it and moved it to the top of the pan. Then I added another ¼ of the egg and herb mixture.
Layer some smoked salmon pieces and continue to roll the egg.
When the egg mixture is almost finished don't add any smoked salmon pieces. This way the egg will stick better to the roll and you'll have a smoother Tamagoyaki.
You can shape the Tamagoyaki with two spoons or even use a bamboo (sushi) mat.
Smoked Salmon & Herb Tamagoyaki
- Prep: 5 min
- Total: 15 min
Fish
Ingredients
NOTE: this recipe serves 2 or 1 hungry person
For the Tamagoyaki:
- 4 eggs (organic from corn fed chicken)
- a few slices of smoked salmon
- ½ tsp of dill (finely chopped)
- 1 tsp of chives (finely chopped)
- 1 tsp of parsley (finely chopped)
- 1 tsp of garlic powder
- salt & pepper to taste
- peanut/sunflower oil
For garnish:
- black sesame seeds or caviar
- extra dill
- extra smoked salmon
Instructions
- Prepare the egg mixture for the Tamagoyaki by adding the chopped herbs, garlic powder, salt & pepper. Chop the smoked salmon into cubes and set this aside
- In a non-stick pan (I’ve used a round pan) heat up ½ tsp of oil. Add ¼ of the egg and herb mixture and spread it out. Then add a few pieces of smoked salmon. When the egg is nearly done, roll the egg towards the bottom side and move the rolled egg to the top side. Repeat this process until the Tamagoyaki becomes thicker and egg and herb mixture is finished.
NOTE: when you drop the last bit of egg and herb mixture don’t add slices of salmon. This way the egg will stick better to the cooked egg roll. - Shape your Tamagoyaki with two flat spoons (you can do this in the pan) or place it in a bamboo (sushi) mat. Let it sit for a few minutes until you cut it into 1-inch pieces.Tamagoyaki is normally served with soy sauce but the smoked salmon is quite salty so I served mine with some Sriracha mayo (2 tbsp of mayo + 1 tsp of Sriracha and a squeeze of lemon juice). But a dollop of sour cream would also work or even a ketchup would suffice.
If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!