I often overhear people tell my husband that he is so lucky to have a chef to cook him meals on the weekends. When I am in earshot of this, it makes me blush because in fact, I dont really cook fancy things at home. I usually just make something really simple that takes no more than 30 minutes at a push to prepare. I like to always have a healthy variety of food on our table and its weird to say this but I feel unhappy if there are not a lot of colors on the plate. Somehow I got a notion in my head that the more natural, vivid colors you eat, the healthier you are. And I dont know if its a coincidence but while all of Kampala (including most of my customers at work) have a super nasty flu/cough/icky cold situation going on, we remain flu free (insert my mothers tfu tfu tfu against evil eye here.) Anyway, this is what we call our sushi breakfast and we usually eat it at least once on a weekend. It does not contain any sushi but the combination of dry seaweed, pickles ginger, tamago - Japanese folded omelette, avocado, soy and wasabi tastes like a great sushi roll. You will also notice Im serving it it with a leftover salmon cake I made this week but often we will eat it with leftover shrimp or fish or nothing at all. If you were so inclined, as we sometimes do, you could add some steamed sushi rice to this and make little rolls out of it. Its so delicious and satisfying as a breakfast/brunch and it keeps you feeling full for hours. I somehow lost my rectangular tamago pan (devastating) so I make my tamago in a nonstick round pan - tastes just as good but not a traditional shape. My recipe for tamago is as follows but make substitutions if you dont have some of the ingredients: 4 eggs 1 tbsp sugar 1/2 tsp salt spash of tamari (soy sauce or leave out) 1 tbsp mirin (sub - cooking wine) 1/4 cup dashi (sub - chicken stock) some cooking oil as needed This time I added a sprinkling of green onions to the eggs when I whisked them. It didnt really hurt it but I dont think Ill do it again. Bad tamago juju. We have a great weakness for eating with our hands so I serve the tamago with seaweed, avo, wasabi, ginger, tamari for dipping and we make our own. With a brightly colored salad and some black sesame seeds on top, this meal makes your tummy and eyes real happy. The best tutorial I have ever seen on making tamago is here but I think my recipe above is much tastier than his (humble I am not.) https://youtube/watch?v=kEhKeh6m0zY PS. My homemade fermented Sriracha was a killer addition to this breakfast AND it was bright red so I added a color. ; )
Posted on: Sat, 24 Jan 2015 11:19:20 +0000
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