Tasty Tamagoyaki with Mulberry Leaves Recipe

Bac to School Recipes also Fall Delicious, fresh and tasty Recipes.

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Tamagoyaki with Mulberry Leaves. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Tamagoyaki with Mulberry Leaves as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy yummy snack you should try this Tamagoyaki with Mulberry Leaves recipe. This Tamagoyaki with Mulberry Leaves make for a yummy summer dinner that you can make it easy. The Tamagoyaki with Mulberry Leaves recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Tamagoyaki with Mulberry Leaves recipe.

Tamagoyaki with Mulberry Leaves.

Tamagoyaki with Mulberry Leaves Before preparing the dish, we have done some research on how to cook Tamagoyaki with Mulberry Leaves easily with yummy taste. You can cook Tamagoyaki with Mulberry Leaves using 6 ingredients and 8 steps. Here is how you cook it.

Tasty Tamagoyaki with Mulberry Leaves Recipe Ingredients

  1. It's 12 of mulberry leaves.
  2. Prepare 10 of eggs.
  3. It's 1 tsp of salt.
  4. Prepare 2 tsp of sugar.
  5. It's 50 ml of water.
  6. Prepare of Oil for frying.

How to make Tamagoyaki with Mulberry Leaves step by step

  1. Wash mulberry leaves and pat dry..
  2. Mix eggs with salt, sugar, and water..
  3. Heat oil in the pan. Pour mixture a bit and swirl until all bottom pan is coated..
  4. Wait a bit. When the mixture is cooked, carefully roll the egg into one side of the pan..
  5. Pour mixture until the pan is coated. Repeat the process one more time, then add a mulberry leaf on the pan..
  6. Repeat three times and add mulberry leaves..
  7. Cool for a while (about an hour) before putting them in the fridge. Wrap with cling film first. It should last for 3-4 days, practical for bento. Or you can slice and eat it right away..
  8. I sliced the tamagoyaki for my kids' lunchboxes..