Salmon Cheese Tamagoyaki & Rice

This past Saturday I had what seemed like a houseful of people over for dinner. Okay, there were seven people in comparison to our normal four, not exactly a party, but still more than usual. I didn’t have anything taken out of the freezer, I decided to make everyone tamagoyaki on rice. Ever since I got my Japanese omelet pan for Christmas, they’ve become a go-to meal when I want something relatively simple and healthy.

This time I had smoked salmon in the fridge, so I added ingredients between each layer of egg: nori, cheese, and smoked salmon. The kind of salmon that I had automatically comes sliced in very thin, flexible sheets, so it’s perfect for this kind of thing. I really liked this addition and I think I will do it again in the future! I served the omelets with slices of naruto fish cake and cucumbers on the side, and a squirt of Japanese mayonnaise on top (if the diners wanted these additions).

Should I do this again, though, I’ll have to plan at least a little bit better. I didn’t make enough rice the first time so I had to make a second batch, and I realized that I was short of eggs about halfway through and had to send my brother-in-law out to get some. And if I’m planning on making this many tamagoyaki in a row again, I’m definitely going to have to pick up a second pan!

Eggs

I thought that yesterday would be a good time to start trying out Christmas presents, and I used up almost a dozen eggs doing so.

First I had to try out my tamagoyaki pan. I used the fillings from Tasty’s Nori Cheese Tamagoyaki recipe (video here), but I wanted to see how it would taste without the mayonnaise and tobiko toppings. I only ended up using one sheet each of nori and dairy-free havarti cheese because I was having a hard enough time rolling it as it was. I think I made each layer too thick, so I’ll try it with less egg per layer next time. Despite the loose, messy look of the omelet, my husband and children thought it was delicious! I rather liked it as well. As you can see in the picture, the cheese inside was nice and gooey, which I think was a big selling point. I think I’ll have to make it as a proper meal in the near future. I’ll need to practice with a basic, filling-free tamagoyaki for sushi as well.

Next I broke out the Instant Pot, first to read the instruction manual, and then to give it an initial test run as per the instructions. I was a little nervous to use it at first, since it is indeed a pressure cooker, and as I’ve stated before I find them a bit intimidating. It’s that evil sound of steam hissing out of them at velocity, I think, and photos like this one of what happens when a pressure cooker doesn’t vent properly. I found that the Instant Pot is much quieter and less scary than my traditional pressure cooker, which is enormous and I generally only use for canning things anyway.

I did take a tip from BuzzFeed and popped a half dozen eggs into the pot while I was doing the initial test run. With a two minute cook time (plus preheat) and a quick pressure release once the timer was done, the eggs turned out perfectly cooked! So this tip is definitely confirmed. Now, my usual method is directly from the Joy of Cooking: put large eggs in a pot, cover with cold water, bring to a boil, then remove the pot from the heat and let it sit covered for 17 minutes. While this has unfailingly yielded perfect hard-boiled eggs, the Instant Pot is definitely faster, even with preheating time. I am pretty darned impressed.

I guess I need to make a proper meal using my Instant Pot soon then, don’t I?