Tamagoyaki

A rolled Japanese omelette seasoned with dashi, mirin, and soy, cooked layer by layer into a sweet, custardy log.

Ingredients

• 600g sushi-grade tuna
• 1 cup ramen noodles
• 2 tsp minced garlic
• 1 1/2 tsp cracked black pepper
• 2 tbsp toasted sesame oil
• 200g carrots
• a handful of fresh chives, chopped
• a drizzle of soy sauce

Instructions

1. 1

   Gather and prep the ramen noodles and firm tofu, measuring everything out so it is ready to go.

2. 2

   Heat neutral vegetable oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the grated fresh ginger and shiitake mushrooms, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the firm tofu, season with wasabi paste, and cook until just done, about 10 mins.

5. 5

   Warm the ramen noodles alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the ramen noodles and spoon the cooked mixture over the top.

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