Japanese Tamagoyaki-Inspired Egg Roll Slices with Spinach

Ingredients

• 10 large Eggs
• 2 cups Spinach
• 2 tbsp Soy sauce (low-sodium)
• 1 tbsp Mirin (or rice vinegar + a pinch of sweetener)(optional)
• 1 tsp Sugar substitute (or small amount of sugar)(optional)
• 2 tsp Neutral oil(optional)
• 1 tsp Rice vinegar(optional)
• 1/8 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)

Instructions

1. 1

   Blanch spinach in boiling water for 30–45 seconds, then squeeze very dry and chop finely.

2. 2

   Whisk eggs with soy sauce, mirin (or substitute), sugar substitute (optional), rice vinegar (optional), salt, and pepper until fully combined.

3. 3

   Heat a tamagoyaki pan (or nonstick skillet) over medium-low and lightly oil.

4. 4

   Pour a thin layer of egg mixture; as it sets, roll it tightly. Push the roll to one side.

5. 5

   Add another thin layer, roll again, repeating until all egg is used (about 6–8 layers).

6. 6

   Fold in chopped spinach during one of the middle layers by spreading a thin line of spinach before rolling.

7. 7

   Cool slightly, then slice into bite-size rounds. Serve warm or at room temperature.