Noritama Recipe - my standard fallback

I make it a point to always have eggs in the refrigerator, because it takes only a few minutes to make tamagoyaki when I'm out of protein stash. Noritama is a variation that has small bits of nori (seaweed laver) in it.

Recipe for Noritama (using a 6" X 4" tamagoyaki pan)

Ingredients:

3 eggs (55-60g each)

2 tbsps mirin

1 pinch salt

Nori, torn into small bits about 2-3cm wide (here's a great chance to use up those leftover nori cutouts)

Method:

Beat all ingredients, except nori, well in a small mixing bowl.

Put the tamagoyaki pan on medium-low heat and lightly oil it.

Spread the oil all over, either with a paper towel or a turner.

Turn the fire down to low and drip one drop of egg mixture into the pan. The egg should start sizzling immediately, if it doesn't, turn the heat up a little, but not too high because the layers should not be burnt or even brown.

Pour enough egg mixture into the pan to form only a very thin layer, tilting to spread out.

Quickly drop a few pieces of the nori in a single layer over the egg, making sure to leave lots of egg exposed.

When the top of the egg sheet is almost set (but not yet!) quickly use the turner to flip and roll the further end towards you to form a tight log. Push the log back to the further end.

Repeat pouring, adding nori and rolling till all the egg mixture is used up, adding a few drops of oil into the pan after every 2 layers. With 3 eggs I got about 4-5 sheets, all stuck and rolled up into a log.

After the final layer is done, turn off the heat and let the log sit on the pan for 30 secs on each side before removing and slicing into the desired thickness. 

Here's the noritama in today's bentos. Roast Meat has his with some little cakes, cucumber strips, fruits and a chocolate.

Takoyaki has hers with a kaya pocket sandwich (what RM had yesterday), fruits, cucumber and also the chocolate.