Pea Shoots Tamagoyaki

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This pea shoots tamagoyaki (Japanese egg roll) 豆苗卵焼き is perfect as a side dish in a bento or any meal, and can be made ahead a day or two as part of meal prep. The fun part of this recipe is that it is made with home grown and freshly harvested pea shoots – cooking fresh is certainly very satisfying for a change!

Related Recipe:

• Stir-fry Pea Shoots, Pork & Mushroom Recipe

See Also:

• Stir-fry Pea Shoots & Shiitake Mushrooms Recipe
• Tamagoyaki (Japanese Egg Rolls) Video Recipe
• Ham & Cheese Egg Roll Recipe

HOME-GROWN JAPANESE PEA SHOOTS FROM DONKI

Two weeks ago, I bought a bag of pea shoots (toumyou/豆苗) from Don Don Donki and made a simple stir-fry pea shoots with meat and mushroom recipe with it.

The bag of pea shoots was regrowable for a second harvest. After 7 days, my pea shoots are ready!

This is the amount of pea shoots I got from my harvest. Unfortunately, it’s only about 30g of pea shoots so it is too little to make another stir-fry. But it’s great for garnishes or recipes using pea shoots in smaller portions. I decided to make this Japanese tamagoyaki – the amount of shoots enabled me to make two tamagoyaki egg rolls with generous heaps of pea shoots in each roll.

STEP-BY-STEP (EGG MIXTURE)

The ingredients shown are for one egg roll. 

First finely chop the pea shoots.

Whisk 2 eggs, dashi powder, chicken stock and mirin in a large bowl or measuring cup thoroughly.

Add the chopped pea shoots and the egg mixture is ready!

STEP-BY-STEP (TAMAGOYAKI STOVETOP)

Pour 1/3 of the egg mixture into a greased non-stick tamagoyaki pan.

Tilt the pan so that the egg mixture is spread out evenly across the pan. When the egg is semi-set, start rolling it from one end to the other of the pan using chopsticks or spatula.

Push the first layer of rolled egg back to the starting point. Regrease the exposed surface of the pan …

Repeat the above sequence of steps for another two more times, until all the egg is used up.

This is the completed egg roll. Gently press down the egg all-around with a spatula to give it a firm rectangular shape.

Transfer tamagoyaki to cutting board and wait for it to cool down before slicing.

Slice each roll to 6-8 equal pieces. Serve with a side dish of ponzu sauce & grated daikon in a small saucer.

By the way,  tamagoyaki can be kept in the fridge and reheated in the microwave the next day. Perfect for meal prep!