Japanese Spinach Tamagoyaki-Style Egg Rolls with Pickled Cucumber

Ingredients

• 8 large eggs
• 5 cups spinach
• 1.5 tbsp soy sauce
• 1 tbsp mirin(optional)
• 1 tsp sugar
• 2 tsp neutral oil
• 1 medium cucumber
• 2 tbsp rice vinegar
• 0.25 tsp salt
• 0.25 tsp black pepper

Instructions

1. 1

   Quick pickle cucumber: thinly slice cucumber. Toss with rice vinegar and a pinch of salt; set aside.

2. 2

   Wilt spinach in a skillet over medium heat until moisture is gone. Cool and squeeze out excess liquid; chop finely.

3. 3

   Whisk eggs with soy sauce, mirin (if using), sugar, and black pepper. Stir in chopped spinach.

4. 4

   Heat a nonstick pan over medium-low and lightly oil. Pour a thin layer of egg mixture.

5. 5

   As the layer sets, roll it up with a spatula. Push the roll to one side, add another thin layer, and repeat until all egg is used.

6. 6

   Cook gently to avoid browning; total time about 15–18 minutes.

7. 7

   Rest 5 minutes, then slice into bite-size rounds. Serve with pickled cucumber.