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tamagoyaki filled with smoked salmon and spinach
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Japanese Eggs - Tamagoyaki with Fillings

This is an easy recipe for tamagoyaki with fillings. You can try my favorite fillings or experiment with your own. Tamagoyaki look like they are hard to make. Once you get to hang of rolling the egg, it's easy!

Course Breakfast, Side Dish
Cuisine Japanese
Keyword Asian, bento, breakfast, eggs, filling, gluten-free, healthy, keto, low sugar, low-carb
Prep Time 6 minutes
Cook Time 10 minutes
Servings 1 person

Ingredients

  • 3 eggs
  • 3 pinches salt
  • 2 tsp liquid dashi
  • 1/4 cup sliced smoked salmon about 70 grams
  • 1 cup chopped spinach
  • 3-4 slices blue cheese
  • 1-2 tsp butter (or cooking oil)

Instructions

Prep- Fillings

  1. Chop the spinach.

  2. Sauté spinach in a fry pan on low heat. (no oil)

  3. Stir spinach with a spatula. Gently cook until soft.

  4. Set spinach aside. Cover spinach with paper towel. Squeeze out water with hands. Repeat until most of the moisture is removed.

  5. Use paper towel to remove excess moisture from smoked salmon.

Prep- Eggs

  1. Crack eggs into a mixing bowl.

    japanese eggs
  2. Mix well with a fork or chopsticks.

  3. Add salt and dashi. Then, stir together.

    add salt to Japanese eggs
  4. Set mixing bowl aside next to your stove top.

Cooking

  1. Turn on stove burner to low heat.

  2. Coat tamagoyaki pan with butter. Holding the pan's handle, turn the fry pan back and forth and side to side to ensure all the corners get covered.

    coat tamagoyaki pan
  3. With a fork or chopsticks, put a small amount of egg on the surface of the pan. If the egg sizzles, the pan is hot enough.

    test tamagoayki pan with egg
  4. Pour enough egg in pan to make a thin layer. Slightly tilt the pan and forth and side to side so the egg coats the entire bottom of the pan.

  5. Once the first layer of egg is half cooked, add fillings on top of one another one-third of the layer of egg (in this order: smoked salmon, cheese, spinach). See photo below.

  6. With a spatula, roll up the tamagoyaki towards you to carefully wrap fillings inside. Keep rolling until you reach the end of the pan closest to you.

    roll tamagoyaki in pan with spatula
  7. Once completely rolled up, nudge the roll to the far side of the pan, away from you.

  8. Repeat the process from step 2- recoat the pan with butter, add egg mixture, and roll. Continue this process until you run out of egg. Tip- When adding the second and third layers of egg, gently list the tamagoyaki roll with a spatula so the raw egg can slide underneath the roll and coat the entire pan.

Plating

  1. Turn off stove. Use the spatula to gently put the tamagoyaki roll on a cutting board.

    tamagoyaki on cutting board
  2. Use paper towel to remove some of the moisture from the outside surface of the roll.

  3. Let cool for a minute or two.

  4. Use a sharp knife to carefully slice the tamagoyaki roll into 4-5 pieces. Using a sawing motion to cut a line. Then press firmly down with knife.

    cut tamagoyaki into pieces