Spinach Tamagoyaki Recipe

I saw this recipe last week on Just Bento and love it because it covers veg and protein all-in-one so I don't have to bother about other meats if I don't want to. It's featured in Roast Meat's bento today. The bread looks rather mangled though; it was tough packing it in.

Recipe for Spinach Tamagoyaki in a Tamagoyaki pan (serves 2)

Ingredients:

1 packet fresh spinach

1/2 a medium onion

2 cloves garlic

salt and pepper to taste

3 medium eggs

1 tbsp mirin
1 tsp light soy sauce

Method:

Wash and trim the spinach. Bring a pot of water to boil and blanch the spinach for about 30 secs, in batches if your saucepan is small, like mine. Rinse and cool the spinach immediately under tap water. Squeeze all the water out with your hands and cut into small pieces with a pair of scissors, draining again after that.

Mince the onion and garlic.

Heat the tamagoyaki pan on medium-low heat and add a tsp of oil. Saute the onion and garlic for about a min, then add it to the spinach in a bowl and add salt and pepper to taste. Mix as well as you can.

Add another tsp of oil to the pan.

Beat the eggs, mirin and soy sauce in another bowl and pour about half the mixture into the pan. Immediately turn the heat to LOW and spread the spinach mixture evenly over the egg. If your pan has a curved further edge, like mine, flip the edge of the egg on the curved side over onto the spinach to form a lip. Pour the rest of the egg mixture gently over the spinach, gently poking the spinach to let the egg mix in. Cook about 2-3min. 

Flip the whole thing and cook another 2-3min over medium-low heat till the egg is completely set.
Remove from heat and cook before cutting into bite-size squares.