Tamagoyaki with brown rice, edamame and cucumber

Ingredients

For 1 serving

• Eggs3
• Soy sauce1 teaspoon
• Mirin1 teaspoon
• Sunflower oil1 teaspoon
• Brown rice60 g
• Edamame60 g
• Cucumber100 g
• Rice vinegar1 teaspoon
• Sesame seeds5 g
• Saltto taste

Contains: gluten, eggs, soy, sesame

Method

1. Bring plenty of water to the boil, salt it and cook the brown rice for 30 minutes, until tender; add the edamame for the last 5 minutes. Drain everything.
2. Meanwhile wash the cucumber, slice it very thinly and dress it with the rice vinegar and a pinch of salt.
3. Beat the eggs with the soy sauce and mirin, without making them foam.
4. Grease a small non-stick pan with a film of sunflower oil and heat it over medium-low heat; pour in a thin layer of egg, let it set for 1 minute, until the surface is just moist, and roll it towards you with a spatula. Push the roll to the far end, grease, pour in another thin layer lifting the roll so the egg runs underneath, and roll again; repeat until the egg is used up.
5. Let the tamagoyaki rest for a minute, cut it into thick slices and serve with the rice, edamame, cucumber and sesame seeds.