Being limited on kitchen space in Japan, I have to be pretty deliberate about the tools I keep in the kitchen. That's why I generally avoid things that only have a single-use. I also go through the kitchen once a year to cull the tools that haven't seen much use.
This is where I always have a hard time justifying the tamagoyaki pan. It takes up the space of a full-size frying pan, yet I only really use it to make tamagoyaki. So this year, I've decided to try and find more ways to use it, and I'm starting with this delicious herb tamagoyaki, which has layers of ham and cheese.
To be honest, it's more like a frittata or quiche than a traditional Japanese tamagoyaki, but it's a lot easier to make than either of its Western counterparts, and it's pretty darn delicious. It makes for a tasty breakfast with some buttered toast, and leftovers can be packed into a bento box lunch or stuffed into a sandwich.
I have a lot of other ideas for this pan, so stay tuned!😉
- 40 grams ham chopped
- 30 grams comté cheese grated
- 4 large eggs
- 2 tablespoons cream
- 15 grams herbs (I used parsley & thyme)
- 1/16 teaspoon salt
- 1 teaspoon vegetable oil
- Put the chopped ham and shredded cheese in a bowl and mix to distribute evenly.
- Beat the eggs, cream, herbs, and salt until evenly combined.
- Heat a tamagoyaki pan over medium-low heat until hot. Add the vegetable oil to the pan and use a paper towel spread it across all the surfaces of the pan. Pay particular attention to the corners.
- Pour a fifth of the egg mixture into the pan and swirl it around to spread it in an even layer. Next, sprinkle with a layer of ham and cheese.
- Use a spatula to roll the egg from one side of the pan to the other.
- Pour some more egg into the pan and repeat the last two steps until you've used all of the egg.
- When the tamagoyaki is done, remove it from the pan and let it cool enough to handle. Then, slice it up and serve it with toast.