Anyone who knows me a little or has read the 'About me' page now knows that I love cooking. Mainly Japanese, because we find it both tasty and healthy and, not unimportantly, the children also eat it well.

So what do you do on a rainy Friday at the start of the summer holidays? Then you go into the kitchen for a delicious poke bowl, enough for dinner and lunch the next day. And by "getting into the kitchen" I really mean spending a few hours.

My poke bowl consists of: sushi rice, cucumber, carrot, avocado, edamame beans, and depending on the day, salmon, shrimp, tempeh or tofu. But one ingredient that is always included is tamagoyaki. Tamago what? Tamagoyaki, which is Japanese rolled omelette.

I use this recipe from Sushitotaal for this:

Ingredients for making tamago:

• 6 beaten eggs
• 125 ml dashi
• 2 tbsp sugar
• 1 tsp salt
• 1 tbsp sake
• 1 tbsp mirin
• sesame oil

Kitchen supplies:

• A tamago pan
• A bowl
• A fork or a whisk
• A spatula
• Paper towel
• A knife

Preparation method:

1. Place the eggs and all ingredients except the oil in a bowl and stir all ingredients together well. Use a fork or a whisk for this.
2. Heat the oil in the tamago pan. Remove excess oil with paper towels.
3. Add a little of the egg mixture to the pan to test the temperature. If it sizzles, the pan is hot enough. Add some of the mixture so that the bottom is thinly covered.
4. Cook over medium heat until the top begins to set and the edges brown lightly.
5. Fold the omelet towards you. Use a flat spatula for this.
6. Slide the folded omelet to the far side of the pan (away from you).
7. Add some oil to the uncovered bottom of the pan. Add enough egg mixture to the pan to cover the bottom. Lift the folded omelette slightly so that the egg mixture runs under the folded omelette.
8. When the egg mixture sets, fold it towards you. Fold the first roll.
9. Form the omelet roll by pressing it gently against the raised edge of the pan. Repeat until all the egg mixture has been used.
10. Remove the pan from the heat and let it cool before cutting.

Well, here you have the answer why it will be an afternoon in the kitchen. I also fry the edamame beans in sesame oil, marinate the salmon in soy sauce and sesame oil, and I still have to cut or grate the avocado, cucumber and carrot. I have now made it a little easier for myself by getting carrot julienne in a bag.

But hey, it's definitely worth the time, because everyone largely likes it, it's healthy and it's filling. A nice start to the summer holidays I would say, now I just have to get the weather to cooperate.