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Tamagoyaki (Japanese Egg Rolls)

Tamagoyaki Recipe (Egg Batter)

Tamagoyaki (Egg Rolls Recipe)

Check out the Noob Cook video for the visual demonstration on how to roll the egg.

Ingredients:

  • 2 eggs lightly beaten
  • 1 tbsp chopped spring onions
  • 1 tbsp chopped shallots (or onions)
  • 1 tbsp finely chopped carrots (peel thin slices of carrot using a vegetable peeler before cutting)
  • cooking oil or spray (for greasing the pan)

(A) Egg Seasoning

  • 2 tbsp hot water
  • 1/2 tsp dashi powder
  • 1/2 tsp sugar
  • 1 tsp mirin

(B) Dipping Sauce

  • 2 tbsp ponzu sauce
  • 1 tbsp grated daikon (white radish)
  • 1 tbsp chopped spring onions

Tools

  • Tamagoyaki pan (18 by 13 cm/7.25 by 5.10 in)
  • chopsticks
  • spatula
  • pastry brush (for greasing the pan)

Directions:

  1. Add (A) to eggs and whisk to dissolve sugar thoroughly. Add spring onions, shallots and carrots to the egg mixture.
  2. Heat the pan, grease it with oil, and pour 1/3 of the egg to cover the pan. If there are any bubbles, burst them with a pair of chopsticks.
  3. When the egg is semi-set, start rolling it from one end to the other using chopsticks or a spatula. Push the first layer of rolled egg back to the starting point and repeat steps 2-3 for another two more times, until all the egg is used up.
  4. Gently press the completed egg roll with the spatula to give it a firm rectangular shape.
  5. Transfer egg roll to cutting board and when it is cooled, slice the roll to 6-8 equal pieces. Serve with a side dish of dipping sauce by combining (B) in a small saucer.
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22 comments on “Tamagoyaki (Japanese Egg Rolls)”

  1. The egg should be kept light in colour, not brown. I think you need to lower your heat to low.

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