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Japanese Egg Roll- Tamagoyaki

Japanese Egg Roll- Tamagoyaki

A classic Japanese bento dish with traditional flavors.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4

Ingredients

  • 4 eggs
  • 2 t soy sauce
  • 2 t sugar
  • 4 T dashi stock
  • oil for pan

Instructions

  1. Gently whisk the eggs together in a bowl. Add all of the seasonings into a bowl and whisk together. Heat your tamagoyaki rectangular pan and spray or brush on a light layer of oil.

  2. When heated, add a thin layer of egg to the pan and tilt the pan to cover the bottom evenly. Once the egg has set, roll it up from one end to the other (short end to short end).

  3. Brush on more oil, if necessary, and repeat with another thin layer of egg. Roll the first roll back the other way. Repeat with the rest of the egg until you have a large roll. At the end, you can leave the roll a little longer to add some browning, if desired.

  4. Remove from pan and slice into individual pieces and serve.

Recipe Notes

Need a Tamagoyaki Pan ? (affiliate link)