Tamagoyaki (Japanese Egg Rolls) Recipe

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)

INSTRUCTIONS:

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.

Source: Noob Cook

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