Pea Shoots Tamagoyaki
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Pea Shoots Tamagoyaki Recipe
I’m using home-grown Japanese pea shoots in this recipe and it’s really fun! Read my story of growing these pea shoots as well as the the step by-step photos for folding the egg roll in the pan.
If you need a video reference, check out my previous tamagoyaki video.
- 15g pea shoots (豆苗/dou miao/toumyou sprouts) finely chopped
- oil for greasing the pan
- 1 pea shoot per egg roll for garnishing
(A) Egg Mixture (whisk)
- 2 eggs
- 2 tbsp chicken stock
- 1/4 tsp dashi powder
- 1 tsp mirin
(B) Dipping Sauce
- 1 tbsp ponzu sauce
- 1/2 tbsp grated daikon (white radish)
- 1/2 tbsp chopped spring onions
You Also Need:
- non-stick tamagoyaki pan (18 by 13 cm/7.25 by 5.10 in)
- pastry brush for greasing the pan
- Whisk egg mixture ingredients thoroughly in a large bowl. Add finely chopped pea shoots, stir to mix well.
- Make the tamagoyaki (egg roll). Grease tamagoyaki pan with oil. Stir the egg mixture one more time, then pour 1/3 of the mixture to cover the pan evenly. 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 re-grease the exposed part of the pan. Repeat this step for another two more times, until all the egg is used up. Click here for the step-by-step photos.
- Gently press the completed tamagoyaki all-around with a spatula to give it a firm rectangular shape.
- To serve, transfer tamagoyaki to cutting board and wait for it to cool before slicing the roll to 6-8 equal pieces. Garnish egg roll with a pea shoot. Serve with a side dish of dipping sauce by combining (B) in a small saucer.
- I’m using Japanese pea sprouts (toumyou/豆苗) in this recipe. However, feel free to use any local variety of pea shoots as they will be similar in taste.
- If the pea shoots taste is too strong for you, reduce the amount used to 10g of pea shoots per egg roll. The ponzu dipping sauce also complements the strong taste of the pea shoots well.