Japanese Tamagoyaki-Style Spinach Omelet Rolls

Ingredients

• 10 Eggs
• 1 bag Spinach
• 1 tsp Dashi powder (or chicken broth powder)
• 1 tbsp Soy sauce
• 1 tbsp Mirin (or sweet cooking wine)(optional)
• 1 tsp Sugar(optional)
• 2 tsp Neutral oil (avocado/canola/olive)
• 1 pinch Salt(optional)

Instructions

1. 1

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

2. 2

   Whisk eggs with dashi powder, soy sauce, mirin (if using), and sugar (if using). Strain for a smoother roll if desired.

3. 3

   Heat a tamagoyaki pan or nonstick skillet over medium heat. Lightly oil.

4. 4

   Pour a thin layer of egg mixture and swirl to coat. When the surface is just set, roll it up using a spatula.

5. 5

   Push the roll to one side. Add a little oil, pour another thin layer, and roll again over the previous layer.

6. 6

   Repeat until all egg mixture is used, keeping layers thin and cooking gently to avoid browning.

7. 7

   When finished, let the roll rest 5 minutes, then slice into thick pieces. Serve warm.