I’ve been wanting to try my hand at making tamagoyaki for a while. Based on the recipes I’d seen online, it seemed pretty easy. I followed the method in this video, but substituting Bragg’s in place of soy sauce (out of necessity) and brown rice syrup in place of sugar (thought it would be better).
Structurally, it came out great. The omelet folded nicely and slid off the pan without a problem. In terms of flavor, I think soy sauce would have worked better than the Bragg’s. I also wish I had used a bit more rice syrup to get the sweetness that makes tamagoyaki so good. This tasted a bit more like your regular scrambled eggs. In any case, I decided to have it as a sandwich with lettuce, nayo, and horseradish. Recommended.
Not that this was any big accomplishment in the recipe department, but a sandwich sure can be a thing of beauty. This rustic vegetarian dagwood (well, maybe just a triple-decker) consists of grilled cheddar on light pumpernickel with avocado, fresh-picked apples, alfalfa sprouts, nayonaise, and homemade tomato ginger jam. Accompanied by a tall glass of cold apple cider.
Last night we had “turkey” burgers for dinner. I just kind of threw things together and hoped for the best and damn! they were awesome. The problem with a lot of veggie burgers (with mock meat or otherwise) is that they tend to fall apart. Precooking them in the oven helps out with this issue, but you need to be careful not to dry them out completely.
Out of the oven and into the frying pan!
Faux “Turkey” Burgers
1 package of Yves Meatless Ground Turkey (or other veggie crumble-type product)
1/2 cup bread crumbs (preferably homemade)
1 tablespoon garlic powder
2 tsp. red pepper flakes
fresh ground pepper
2 tsp. salt (less or more to your liking)
squirt of ketchup
Preheat oven to 325F. Mix together all ingredients with your hands in a bowl. If the mixture is too dry, add more beer or ketchup (usually, I would use an egg to bind everything, but with the 30 a Week Project going, I only have 3 eggs to last me the week). Form into 4 patties.
Place patties on parchment paper or silpat and then on a cookie sheet. Bake in the oven for about 10 minutes to firm them up. Spray a cast iron skillet with olive oil spray (or just a few teaspoons of olive oil) and heat until a drop of water sizzles on the skillet (alternatively, use any frying pan you’ve got). Put patties on the skillet and lower heat to medium. Cook on each side for about 7 minutes or so.
Top with cheese, caramelized onions, lettuce, whatever you want!