Egg Rolls | Tamagoyaki

INGREDIENTS

4 eggs
2 tablespoons Basic Dashi or water
1 tablespoon sake
1 tablespoon granulated sugar*
1/2 teaspoon soy sauce
kosher salt if needed

*Omit the sugar to make filler for Kimbap

Add one tablespoon of the following to add different flavors:
Finely chopped green onions
Finely chopped parsley or thyme
Finely chopped roasted red peppers

 
 

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Break the eggs in a pouring measuring cup. Add the seasonings.

 
 

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Beat the eggs until well combined.

 
 

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Heat a square pan on medium heat. If square pan is not available, round pan works fine too.

 
 

When the pan is heated, pour enough oil to lightly coat the pan. When the oil is hot, using a paper towel, lightly wipe off excess oil as you coat the pan evenly.

 
 

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Pour a about a 1/4 cup of the egg mixture. Lift the pan by the handle and swirl the pan to spread the egg evenly.

 
 

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As soon as the egg starts to set, using a spatula, fold about 2 inch section over toward the opposite side of the pan. You must start rolling the egg as soon as it starts to set so the surface will stick as you roll.

 
 

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Continue to roll until you get to the other side of the pan.

Cook’s Note

Heat control is very important, the pan needs to be just hot enough to set the egg but cool enough so that there is ample time to roll and have the new layer stick. Lift the pan off the stove to control the heat when necessary.

 
 

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With a brush or paper towel, lightly oil the exposed area of the pan.

 
 

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Pour another thin layer of the egg mixture, making sure the egg mixture is overlapping beneath the edge of the existing roll.

 
 

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Fold and Roll in the opposite direction as the previous until you get to the edge of the pan.

 
 

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Repeat the steps until all the egg mixture is used up.

 
 

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Transfer to a cutting board lined with parchment paper. Let it cool.

 
 

Cut the two ends so that you have a clean edge. To use as a filler for Kimbap, cut into 9 inch strips. Cut into 1/2 inch thick pieces for Tamagoyaki.

 
 

Related Recipes

 
 

Egg Rolls | Tamagoyaki
 
Ingredients
  • 4 eggs
  • 2 tablespoons Basic Dashi or water
  • 1 tablespoon sake
  • 1 tablespoon granulated sugar, omit to make filler for Kimbap
  • ½ teaspoon soy sauce
  • kosher salt if needed
Add one tablespoon of the following to add different flavors:
  • Finely chopped green onions
  • Finely chopped parsley or thyme
  • Finely chopped roasted red peppers
Instructions
  1. Break the eggs in a pouring measuring cup. Add the seasonings.
  2. Beat the eggs until well combined.
  3. Heat a square pan on medium heat. If square pan is not available, round pan works fine too.
  4. When the pan is heated, pour enough oil to lightly coat the pan. When the oil is hot, using a paper towel, lightly wipe off excess oil as you coat the pan evenly.
  5. Pour a about a ¼ cup of the egg mixture. Lift the pan by the handle and swirl the pan to spread the egg evenly.
  6. As soon as the egg starts to set, using a spatula, fold about 2 inch section over toward the opposite side of the pan. You must start rolling the egg as soon as it starts to set so the surface will stick as you roll.
  7. Heat control is very important, the pan needs to be just hot enough to set the egg but cool enough so that there is ample time to roll and have the new layer stick. Lift the pan off the stove to control the heat when necessary.
  8. Continue to roll until you get to the other side of the pan.
  9. With a brush or paper towel, lightly oil the exposed area of the pan.
  10. Pour another thin layer of the egg mixture, making sure the egg mixture is overlapping beneath the edge of the existing roll.
  11. Fold and Roll in the opposite direction as the previous until you get to the edge of the pan.
  12. Repeat the steps until all the egg mixture is used up.
  13. Transfer to a cutting board lined with parchment paper. Let it cool.
  14. Cut the two ends so that you have a clean edge. To use as a filler for Kimbap, cut into 9 inch strips. Cut into ½ inch thick pieces for Tamagoyaki.