TAMAGOYAKI (Japanese Egg Roll)

Ingredients

• 3 pcs Eggs (large)
• pinch pinch Salt (regular table salt)
• 1 tsp Soy Sauce (light soy sauce)
• 0.5 tbsp Sugar (granulated)
• 1 tbsp Cooking Oil (neutral oil such as canola or vegetable)
• 1 sheet Nori Seaweed Sheet (cut to size for filling)
• 1 slice Cheese Slice (mild cheddar or mozzarella)
• 0.5 cup Spinach (blanched and squeezed)
• 100 g Ground Pork (seasoned with soy sauce, sugar, pepper (soboro))
• 1 stalk Green Onion (chopped)
• 2 pcs Crab Stick (shredded)
• 1 tbsp Tarako (Salted Cod Roe) (cooked and crumbled)
• 30 g Whitebait (frozen, thawed)
• 1 stalk Spring Onion (chopped for garnish)

Instructions

1. Prepare Egg Mixture

   In a mixing bowl, whisk together the 3 eggs, a pinch of salt, 1 tsp soy sauce, and 0.5 tbsp sugar until fully combined and slightly frothy.

   Time: PT3M

2. Heat the Pan

   Brush the non-stick square pan with a thin layer of cooking oil. Place over medium heat; when the oil shimmers, reduce the heat to low.

   Time: PT2M

3. First Layer

   Pour roughly one‑third of the egg mixture into the pan, tilting to cover the surface. Let bubbles form; when the bottom is set but the top is still slightly runny, use a spatula to roll the egg from one edge toward the opposite edge.

   Time: PT2M

4. Second Layer

   Lift the rolled egg gently, allowing the uncooked egg to flow underneath. Brush a thin line of oil along the pan, then pour another third of the egg mixture. When set, roll the first roll back onto itself, incorporating the new layer.

   Time: PT2M

5. Third Layer & Fillings

   Repeat the process with the remaining egg mixture. At this stage, add any desired fillings (e.g., a sheet of nori, a slice of cheese, a handful of blanched spinach, cooked soboro, shredded crab stick, tarako, or whitebait) before completing the final roll.

   Time: PT3M

6. Finish Rolling and Shape

   Ensure the sides are sealed and the roll is evenly shaped. Cook for an additional 30‑45 seconds to firm the outer layer, then slide the roll onto a cutting board.

   Time: PT2M

7. Serve

   Slice the tamagoyaki into 1‑inch thick pieces and serve warm with miso soup, rice, or a side salad. Garnish with chopped spring onion if desired.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

10g

Fat

15g

Fiber

1g