Unique Cube Tamagoyaki (Rolled Omelet)
♥ [Newlywed’s Table] An Exotic Cube Tamagoyaki Recipe
Tired of the same old tamagoyaki? This recipe introduces a special cube-shaped rolled omelet using soft tofu and savory Spam. Its checkerboard-like appearance makes it a popular choice not just for newlyweds’ tables, but also as a delightful lunchbox side dish for kids. Enjoy a richer, softer texture with the delightful combination of tofu and Spam.
Ingredients- 3 eggs
- 1/2 can Spam
- 1/4 block firm tofu
Cooking Instructions
Step 1
Here’s a pro-tip for easily removing Spam from the can! After opening, submerge the Spam in hot water for about 30 seconds, then gently tap it. The hardened fat will melt, allowing the Spam to slide out smoothly.
Step 2
Now, let’s cut the Spam into bite-sized pieces. Slice the Spam vertically into three equal parts, and then horizontally into three equal parts, creating a total of 9 cube-like pieces.
Step 3
It’s important to thoroughly remove moisture from the tofu. Using paper towels, press down on the tofu to absorb excess water. Then, cut the tofu into pieces the same length as your Spam cubes.
Step 4
Crack 3 to 4 eggs into a clean bowl. Whisk them gently with a fork until the yolks and whites are well combined. Avoid whisking too vigorously; aim for a smooth blend of the eggs.
Step 5
Heat a lightly oiled pan over medium heat. Add the prepared tofu and pan-fry until golden brown on both sides. A slightly crispy exterior and a soft interior make it delicious.
Step 6
In the same pan used for the tofu, add the Spam and fry until it’s golden brown and slightly crispy. Cooking it gently over medium heat will bring out its savory aroma.
Step 7
Now it’s time to make the tamagoyaki. Reduce the heat to low. Pour about two-thirds of the whisked egg mixture thinly into the pan. Once the egg begins to set slightly, carefully arrange the fried tofu and Spam pieces on top.
Step 8
First, place the tofu on top of the Spam. Then, arrange the Spam pieces crosswise (like a checkerboard or X shape) on top of the tofu. Ensure the ingredients are neatly placed so they don’t shift.
Step 9
As the egg starts to cook, gently pull the ingredients towards the edge of the pan and roll the omelet tightly, similar to making a sushi roll. Rolling it firmly is key to achieving a neat shape.
Step 10
Slide the rolled omelet to the edge of the pan. Pour the remaining egg mixture into the empty space in the pan. Before the new egg layer fully sets, ensure it flows under the already rolled omelet to create clean, stacked layers.
Step 11
Once the newly poured egg layer is slightly set, roll the omelet tightly again. Rolling in two stages will result in a thick, satisfying tamagoyaki with a full filling.
Step 12
Let the finished tamagoyaki cool slightly. Then, slice it into bite-sized pieces, about 1.5 to 2 cm thick. Slice cleanly to maintain the cube shape, and serve on a plate for a beautiful presentation.
