Ingredients for Tamago Maki Also Tamagoyaki Japanese Egg Roll
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How to Make Tamago Maki Also Tamagoyaki Japanese Egg Roll
- In a bowl, whisk together the eggs, dashi stock, mirin, sugar, and soy sauce until light and frothy. Strain the mixture through a fine-mesh sieve to remove any lumps.
- Lightly grease a non-stick frying pan (8-10 inch) with cooking spray or oil. Heat over medium-high heat.
- Pour about 1/3 of the egg mixture into the hot pan, tilting to spread it evenly into a thin layer.
- Cook until the edges begin to set and the top is no longer glossy (about 1-2 minutes).
- Sprinkle a small portion of the chopped green onions over the cooked egg.
- Using chopsticks or a spatula, gently lift the edge of the omelet farthest from you and begin rolling it towards you, creating a tight roll.
- Tilt the pan slightly, add another 1/3 of the egg mixture to the pan beside the rolled omelet.
- Gently spread the new egg layer to meet the edge of the first layer and cook as in step 4.
- Once set, gently roll the omelet, incorporating the new layer into the roll.
- Repeat step 7 and 8 with the remaining egg mixture.
- Once the entire omelet is rolled, continue to cook for another minute or two to ensure it is fully cooked through.
- Remove from heat and let the Tamagoyaki cool slightly. Wrap in a clean paper towel to absorb excess moisture. Gently press to create a neater, more rectangular shape.
- Once cool, carefully slice into 1/2-inch thick pieces and garnish with the remaining green onions.
- Serve and enjoy your homemade Tamago Maki!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
82g
Fat
23g
Carbs
7g
