Tamagoyaki: Ciboulette & Cherry Shrimps

For once, the Missus accepted I took pictures while she made a batch of tamagoyaki/Japanese omelette since yesterday was a national holiday and we had decided to take it as easy as possible for the whole day!

Unforunately I can’t say that the pictures are very good, as I had little time to take them in the dark kitchen with a mobile phone. A real camera would have taken too much time, and eggs cook quickly!

The Missus used 3 eggs for the whole tamagoyai. She beat them with some water (3 tablespoons), a little milk (1 teaspoon), salt ( a pinch) and sugar (1 teaspoon).

Instead of making them plain with the above ingredients, she added plenty of chopped ciboulette/chives that the Japanese have come to grow recently.
She included the sakura ebi/cherry shrimps I had bought at the local supermarket while she was having a rest (she spent the day clearing things at home, her notion of taking it easy for the day!) after having added some sake to them.

She served them with a little momjioroshi/grated daikon with chili pepper.
Next time she makes them it will be easier to convince her to write a posting on them as I’m planning to help her with her own (Japanese) blog!

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Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento. Island Vittles, Skewer It!

Please check the new postings at:
sake, shochu and sushi

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日本語のブログ
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3 thoughts on “Tamagoyaki: Ciboulette & Cherry Shrimps”

    1. Dear Susan!
      You haven’t witnessed how many times the Misus went into a temper after missing a tamagoyaki!LOL
      I’m sure you will amster it!
      Cheers,
      Robert-Gilles

      Like

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