Japanese Tamagoyaki-Style Rolled Omelet with Spinach & Scallion

Ingredients

• 10 large Eggs
• 2 cups Spinach
• 6 stalks Scallions
• 3 tbsp Soy sauce (or tamari)
• 2 tbsp Mirin (or rice vinegar + a bit of sweetener)
• 1 tsp Sugar (or low-carb sweetener)
• 1/4 cup Dashi (or chicken broth)
• 2 tsp Neutral oil
• 1/4 tsp Salt(optional)

Instructions

1. 1

   Blanch spinach for 30–60 seconds, drain well, and squeeze dry. Finely chop.

2. 2

   Slice scallions thin. Whisk eggs with soy sauce, mirin, sugar, dashi, and (optional) salt until fully combined.

3. 3

   Heat a nonstick rectangular pan or skillet over medium-low. Lightly oil.

4. 4

   Pour a thin layer of egg mixture; when it sets but is still slightly soft, add a small amount of spinach and scallions, then roll tightly.

5. 5

   Push the roll to one side, add another thin layer of egg, and repeat rolling until all egg is used (about 6–8 layers).

6. 6

   Let the finished roll rest 5 minutes, then slice into thick pieces and serve.