Tamagoyaki Nori Cheese Roll

Found this easy Winter Ci\omfort food recipe in my notes which for a simple combination of Japanese and American/European (?) tastes!

It is tentatively called Tamagoyaki Nori Cheese Roll/卵焼き海苔チーズ巻!

INGREDIENTS:

-Eggs: quantity depending on the number of servings. Better think big!
-Nori/dry seaweed: a few sheets
-Cheese: slice pizza cheese is fine. Of course you can upgrade!

RECIPE:

-Make thin sheets of tamagoyaki in this way or that way first.

-Spread one sheet of tamagoyaki on workig table.

-Spread nori/dry seaweed all over it.

-Place cheese slices along one end. Think of how wide you want to make the roll when you choose the size of the cheese slices. Cut the cheese to size if necessary.
Season the cheese with black pepper if you wish for more taste.
You could vary by adding some thin ham slices, too.

-Roll the maki from the cheese end.
If the tamagoyaki was still hot, it could be eaten right away.
Better so is to place them aside until your start your meal.
Wrap them in foil paper and heat them.
before serving cut them across and serve them with the cheese flowing out!

-You may of course serve them with a sauce of your making and some greens!

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor, Wheeling Gourmet, Chef de Plunge, Sushi Nomads, Island Vittles, The French Market Maven

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10 thoughts on “Tamagoyaki Nori Cheese Roll”

  1. That looks delish!!! Problem is, though, that there are no Tamagoyaki pans to be had where I’m at. And I don’t think they understand the term “square” in relation to a cooking utensil anyway!!

    Like

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