Japanese Tamagoyaki-Style Spinach Egg Rolls (Snack Slices)

Ingredients

• 8 large Eggs
• 5 oz Spinach
• 2 tbsp Soy sauce
• 1 tbsp Mirin (or sweet cooking rice wine)(optional)
• 1 tsp Sugar substitute (or omit)(optional)
• 2 tsp Neutral oil
• 0.25 tsp Salt(optional)
• 0.25 tsp Black pepper

Instructions

1. 1

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

2. 2

   Whisk eggs with soy sauce, mirin (optional), black pepper, and salt (optional). Fold in chopped spinach.

3. 3

   Use a rectangular nonstick pan (tamagoyaki pan if available). Heat over medium-low.

4. 4

   Lightly oil the pan. Pour a thin layer of egg mixture and cook until just set, 1–2 minutes.

5. 5

   Roll the layer tightly. Push to one side and add another thin layer of egg mixture, cooking until set.

6. 6

   Repeat until all egg mixture is used, keeping layers thin and rolling carefully.

7. 7

   When finished, roll the final log and let it rest 5 minutes, seam-side down.

8. 8

   Slice into 1-inch pieces and serve.