Tamagoyaki with sardines

Total: 40 min. | Active: 40 min.
lactose-free
Nutritional value / person: 402 kcal
, Fat: 21 g
, Carbohydrate: 31 g
, Protein: 18 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Radish

½ dl water, boiling
1 tbsp sugar
100 g radishes, cut lengthwise into slices approx. 2 mm thick
½ dl white wine vinegar
¼ tsp salt

Bread

150 g rye bread, crumbled
2 tbsp butter, soft
2 tsp miso paste

Tamagoyaki

8 fresh eggs, beaten
4 tbsp mirin (rice wine)
1 tbsp soy sauce
¼ tsp salt
peanut oil for frying

To serve

1 tin sardine (MSC)
2 tbsp chives, finely chopped
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How it's done

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Radish

Place the water and sugar in a bowl, stir until the sugar has dissolved. Add the radish, vinegar and salt, mix, and leave to infuse for approx. 10 mins.

Bread

Toast the pieces of bread in a non-stick frying pan without any oil for approx. 5 mins. Combine the butter and miso, add, mix. Remove and set aside.

Tamagoyaki

Add the eggs, mirin and soya sauce to a measuring cup, season with salt, mix well without beating until frothy. Heat a dash of oil in the same frying pan. Pour 1/6 of the egg mixture into the pan to thinly cover the base. Once the egg is almost completely set, carefully fold in one side using two chopsticks and roll it up. Slide the roll to one side of the pan. Add a dash of oil to the pan. Pour 1/6 of the egg mixture into the pan. When the egg is almost completely set, roll it up again. Repeat this step once more. Remove the roll, set aside. Repeat this process with the remaining egg mixture. Then briefly roll up each finished Tamagoyaki in a bamboo mat, unroll, and cut into strips approx. 2 cm wide.

To serve

Drain the radish well, plate up with the sardines, Tamagoyaki and toasted bread, then scatter the chives on top.

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