Egg Roll (Tamago Yaki)
Breakfasts • Japanese
Description
For this dish, it's best to use a fish and seaweed broth called dashi. It will give the roll a lovely ocean aroma. Rice vinegar can be substituted with balsamic vinegar.
Ingredients
- Soy Sauce 2 spoons
- Chicken Egg 4 pieces
- Honey 1 tablespoon
- Chicken Broth 4 spoons
- Rice Vinegar for Sushi 1 tablespoon
- Corn Starch 1 tablespoon
- Brown Sugar to taste
- Vegetable Oil 0 fl oz
Step-by-Step Guide
Step 1
In a small saucepan, combine half of the soy sauce, honey, half of the broth, and rice vinegar — this will be the sauce for the roll.
Step 2
Heat over low heat until the honey is completely dissolved.
Step 3
Thicken the sauce with cornstarch mixed in two tablespoons of water. Simmer for a bit. Remove from heat.
Step 4
Meanwhile, use a fork or whisk to mix the eggs, the remaining soy sauce, and the broth. Optionally, you can add a little sugar.
Step 5
Grease the frying pan with vegetable oil using a special brush, half a raw potato, or a paper towel. Heat it up. Pour a small amount of the egg mixture into the pan, as if making a thin pancake.
Step 6
When the pancake sets, roll it up using wooden chopsticks. Leave the rolled pancake in the skillet against the edge.
Step 7
Grease the skillet again with oil. Pour the second portion of the egg mixture so that it flows underneath the roll.
Step 8
When the mixture firms up, fold it over onto the already prepared roll. Continue until the mixture is finished.
Step 9
Transfer the finished roll to a cutting board and slice it crosswise with a sharp knife into pieces about 3 cm thick (just like with regular rolls). Drizzle with sauce.
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