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Tuna Kabayaki-style Rolled Omelette

Costo $5, ahorrar $10

Fuente: Recommended by CookPal

  • 15 Min
  • 2 Porciones
  • $5

INGREDIENTES

  • Eggs

    • 🥚 3 eggs
    • 🧂 A pinch of salt
    • 🍬 A pinch of sugar
    • 1 tbsp salad oil

  • Tuna

    • 🐟 1 can of tuna

  • Seasoning

    • 1/2 tbsp sake
    • 🍬 1/2 tbsp sugar
    • 1/2 tbsp soy sauce
    • 1/2 tbsp mirin

PASOS

1

Drain the oil from the canned tuna thoroughly. In a microwave-safe container, mix the seasoning ingredients (sake, sugar, soy sauce, mirin) and heat for about 30 seconds until the sugar dissolves. Add the tuna and mix well.

2

In a bowl, beat the eggs and mix in a pinch of salt and sugar.

3

Heat a frying pan over medium heat with salad oil. Pour in the egg mixture and stir gently for about 1 minute until it becomes semi-cooked.

4

Place the cooked eggs onto the center of a piece of plastic wrap while still hot. Add the seasoned tuna on top, wrap tightly, and shape into a kamaboko (fish cake) form. Let it sit for about 2 minutes. Slice into bite-sized pieces and serve.

NUTRIENTES

Por 1 porción

🔥

250

Calorías

  • 20g
    Proteína
  • 5g
    Carbohidratos
  • 15g
    Grasas

💡 Consejos

Use fresh eggs for better texture and flavor.Serve with rice or enjoy as a standalone dish.Adjust the seasoning to suit your taste preferences.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.