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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