Japanese Egg Roll- Tamagoyaki
A classic Japanese bento dish with traditional flavors.
Gently whisk the eggs together in a bowl.
Add all of the seasonings into a bowl and whisk together.
2 t soy sauce, 2 t sugar, 4 T dashi stock
Cook w/ Tamagoyaki pan
Heat your tamagoyaki rectangular pan and spray or brush on a light layer of oil.
oil for pan
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.
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