Tamagoyaki (Japanese Egg Rolls) Recipe

Tamagoyaki (Japanese Egg Rolls) Recipe


  • 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

  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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