Looking for delicious ways to incorporate more veggies into your meals? Make this Vegetarian Bibimbap! At its most basic, bibimbap means “mixed rice”. But there’s nothing basic about this beloved Korean dish of warm rice topped with seasonal vegetables, a tongue tingling gochujang sauce, and read more
Tamagoyaki is a favorite Japanese lunch box item, often found in purchased bento boxes or made by a home cook for school lunches. Dashi flavored thin, delicate layers of cooked egg are rolled together to make a large fluffy omelet. It’s deeply savory from the dashi and all kinds of yummy things can be added just like in the omelets you may be more familiar with. Because it can be served warm, cold, or room temperature, tamagoyaki is a versatile side dish that can be served at any meal or just enjoyed as a quick snack.
And while I love its umami rich goodness, it can be a little labor intensive for my regular meal rotation. Although the prepping of ingredients is quick and simple, the cooking technique is not. A square pan, which I’m sure you all have, is heated and oiled, and then a small amount of the egg mixture is poured into the pan. The thin egg crepe is rolled and then the process is repeated over and over again until you’ve created a thick egg omelette about the size of a brick. It’s delicious and impressive, but it’s completely hands on and requires a lot of delicate work. And thus my Tamagoyaki Frittata was born. All the flavor I love with a straightforward process that lets me enjoy it far more often. Brunch, supper, leftovers for lunch…this does it all, so let’s get into it.
Making Tamagoyaki Frittata
If you’ve made any type of frittata before, the process will be very familiar. What may be new is the addition of super savory ingredients like dashi stock, mirin, and soy sauce that give it a decidedly Japanese twist. You can make my homemade dashi and use it for this, or you can use dashi powder. I like to add crabsticks and scallions too.
Have you ever had a frittata and it’s a thin and rubbery dissapointment? The trick is to use the correct number of eggs for the pan and not to overcook it. I also use a moderately hot oven, which protects the eggs a bit; eggs cook better at lower temperatures. So a good rule of thumb is to use the same number of eggs as the size of the pan. Today, I’m using an 8 inch skillet so I will be using 8 eggs. Once you pour the mixture into the pan, you might be a little scared that it will overflow, but fear not. This is the correct amount, and you will get a nice fluffy, thick Tamagoyaki Frittata that’s insta-worthy.
Another tip, take care not to overbeat the eggs; too much air whipped into the eggs will result in a dry and spongy texture instead of the fluffy delight we’re going for.
Bake in the center of the oven until it’s puffed up and the center is set, 15-20 minutes.
Use a spatula to loosen the edges and turn it out onto a cutting board or serving plate.
The beauty of this Tamagoyaki Frittata is that it’s insanely delicious right out of the oven, or at room temperature, or cold right out of the fridge! It’s perfect for a family dinner or hosting a brunch. Serve it alongside Korean Cucumber Salad for an easy meal everyone will love.
- 8 large eggs
- 8 Tablespoons (½ cup) dashi (I used katsuobushi and kombu combo but you can use another kind)
- 6 crabsticks
- 2 scallions, trimmed and minced
- ½ teaspoon sea salt
- 2 teaspoons soy sauce
- 1 Tablespoon mirin
- 1 Tablespoon sugar
- 2 Tablespoons neutral oil
- Preheat the oven to 375 and move the shelf to the middle rack of the oven.
- Crack the eggs into a large bowl. Add the dashi, salt, soy sauce, mirin, and sugar to the bowl and stir well to combine. (If you are using a whip, try not to incorporate too much air into your eggs. You want to mix it, not beat it.)
- Cut the crab sticks in half and then pull them apart into shreds with your hands. Set it aside.
- Heat an 8” non stick or seasoned cast iron skillet over medium high heat for several minutes. Add the neutral oil and swirl it around the pan to coat the surface.
- Sprinkle the crab and scallion evenly over the skillet and then pour the eggs into the skillet.
- Put the skillet into the oven and bake for 15-20 minutes until the center is just set (it’s fine if it’s still slightly jiggly but you do not want it to be liquidy) and the egg has puffed up kind of like a souffle.
- Run a thin spatula around the edges of the frittata to free any sticky bits and then turn it out onto a cutting board.
- Cut the frittata into 8 wedges and serve immediately.
*Tamagoyaki frittata is good warm, room temperature, or cold
* You can also use 1 teaspoon of dashi powder mixed with ½ cup of water or use a dashi packet and simmer it with 1 ½ cups of water (using only ½ cup for the recipe)
Keywords: brunch, eggs, tamagoyaki, japanese
The funk of salted eggs, long a beloved Asian flavor, is finally catching on here in the states, and I am here for it! If you are not familiar with this trendy ingredient, my Salted Egg Salad is a perfect place to start. This is a popular Filipino dish, usually eaten more like a relish or side dish alongside grilled meats. Since this doesn’t require any cooking, it’s a perfect summer dish.
Salted eggs, usually duck eggs, are cured in a salt brine. This gives loads of complex flavor, especially to the yolk, which become really dense and creamy. Buttery and rich, they are used to flavor everything from chips to coffee drinks to stir fries. Recently I saw salted egg cookies at Costco! In China, they are frequently served with Congee, or used to make their iconic moon cakes. This Salted Egg Salad is a typical use for them in the Philippines. While you can make your own salted eggs at home, they are readily available at Asian grocers. They are sold in their shells, and have a long shelf life.
Making Salted Egg Salad
This is a very fast recipe. First I start by prepping the veggies.
Now that all the veggies are prepped, it’s time to break into the salted eggs. Make sure you are cutting on a stable surface and I placed a wet paper towel to keep the egg from rocking. You can also use a kitchen towel as well. It’s important that the knife is sharp as you will be using some force to break through the shell and cut through the egg. Use the point of your knife and start at the center of the egg. Push into the egg and come down in one firm move. Then rotate your egg and do the same thing.
Salted eggs cannot be peeled as the shell pretty much adheres itself to the egg. So use a spoon and scoop carefully, avoiding any bits of shell.
Now the only thing left to do is to season with a little lemon juice, salt, and pepper.
This richly flavored Salted Egg Salad is the perfect accompaniment to simply prepared meat or fish.
I can’t wait for you to try this dish and find out what all the salted egg fuss is about! Please take a second to rate and comment on the recipe below, and tag us in your pics @funkyasiankitchen, we love hearing from you!
- 3 salted duck eggs
- 3 small persian cucumbers or ⅓ large European cucumber
- 3 tomatoes- any kind is fine
- ¼ red onion
- Handful of cilantro
- 1 scallion, minced
- 1 lemon
- Salt and ground black pepper to taste
- Wash the cucumber. Next, cut it in half lengthwise and then slice across it into chunky bite-size pieces.
- Put the cucumber into a bowl. Wash and then dice the tomatoes into large pieces and add it to the bowl of cucumbers.
- Dice the red onion into a small pieces. Rinse the onion in a colander under cold running water and then drain the water completely. Add it to the bowl of veggies.
- Chop the cilantro and add it with the scallion to the veggies.
- Peel and dice the eggs. Add them to the bowl.
- Cut and squeeze the lemon over the veggies and season with ground black pepper to taste.
- Gently mix the ingredients and taste. Adjust the seasoning with a little salt or pepper if needed. Serve Salted Egg Salad immediately.
Keywords: filipino, pinoy, condiments, sides, vegetarian, eggs