Japanese Egg Roll- Tamagoyaki
A classic Japanese bento dish with traditional flavors.
Servings 4
Calories 75kcal
Equipment
- Tamagoyaki Omelette Pan
- Measuring Cups and Spoons Set
- Glass Mixing Bowls W/ Lids
- No Scratch Wire Whisk Set
- Japanese Knife Set
- Teak Wood Cutting Board Set
Ingredients
- 4 eggs
- 2 t soy sauce
- 2 t sugar
- 4 T dashi stock
- oil for pan
Instructions
- 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.
- 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).
- 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.
- Remove from pan and slice into individual pieces and serve.
Notes
Need a Tamagoyaki Pan ? (affiliate link)
Nutrition
Calories: 75kcal | Carbohydrates: 3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 277mg | Potassium: 80mg | Fiber: 1g | Sugar: 2g | Vitamin A: 238IU | Calcium: 30mg | Iron: 1mg