Kanikama Tamagoyaki is a deliciously unique dish that adds a delightful twist to your usual omelets, making a perfect dinner option tonight.

1

In a bowl, crack the 4 eggs and beat them well using a whisk.

2

Add in the mirin, soy sauce, sugar, and a pinch of salt to the beaten eggs. Mix well until everything is combined.

3

Chop the kanikama into small pieces and add it to the egg mixture. Also, finely chop the green onion and add it in as well. Stir to incorporate.

4

Heat a non-stick frying pan over medium heat and add 1 teaspoon of oil, swirling it to coat the pan evenly.

5

Once heated, pour in a small portion of the egg mixture (about 1/4 of the total) into the pan, tilting the pan to spread it evenly.

6

As the edges start to cook, gently lift them with a spatula to allow uncooked egg to flow underneath.

7

Once the top is almost set but slightly runny, use the spatula to carefully roll the omelet towards the edge of the pan.

8

Push the rolled omelet to the side of the pan and add another teaspoon of oil.

9

Pour another portion of the egg mixture into the pan, lifting the rolled part slightly so it gets coated with the new mixture.

10

Repeat the cooking and rolling process until all the egg mixture is used up. This should take around 15 minutes.

11

Once cooked, slide the rolled omelet onto a cutting board and let it rest for a few minutes.

12

Slice the rolled omelet into bite-sized pieces and serve it warm or at room temperature.

2

• Add a touch of wasabi to the egg mixture for an extra kick.
• Include some cooked shrimp or vegetables like bell peppers for added texture and flavor.
• Serve with a dipping sauce made of soy sauce and a little vinegar for a delightful twist.

• Use a non-stick pan to prevent the omelet from sticking, ensuring easy rolling.
• Adjust the seasoning according to your taste preference; you can add more soy sauce for an extra flavor kick.
• Let the rolled omelet rest for a bit before slicing to help maintain its shape and allow the flavors to meld.

• fats: 24 grams
• protein: 24 grams
• calories: 350
• carbohydrates: 6 grams

Kanikama Tamagoyaki is high in protein due to the eggs and kanikama, making it a fulfilling dish that supports muscle health while being relatively low in carbohydrates, perfect for a balanced meal.

• Crab Omelette Recipe (Japanese Kanitama かに玉)
• California & Tamago Sushi Rolls (Maki) - For the Love of
• Kanikama and Shiso Tamagoyaki 蟹肉棒 ... - Food Makes Me Happy