Spinach Tamagoyaki
Eggs provide complete protein, while spinach adds a mild green filling. The Japanese layering technique creates a tender omelet roll with a golden surface. Serve tamagoyaki warm or pack it chilled.
Spinach
Trim the thick stems from the fresh spinach (20 g). Thaw frozen spinach and squeeze out excess moisture. Over moderate heat, fry the spinach in the ghee (5 g), seasoning it with table salt (1 g), until wilted. Transfer it to a plate.
Rolled omelet
Mix the eggs (100 g) with the chicken broth (30 g) and soy sauce (3 g).
Use the remaining ghee (10 g) in the same pan. Pour in about one-third of the egg mixture in a thin layer. Add the spinach along the near edge, then lift the egg with two small spatulas and roll it around the filling.
Move the roll to the opposite side of the pan. Pour in another third of the mixture and spread it in a thin layer. Once the egg begins to set, roll it around the omelet. Repeat with the final third of the mixture.
Transfer the roll to a board and cut it into slices about 2 cm thick. Drizzle with sesame oil (5 g) and sprinkle with toasted sesame seeds (1 g).
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