Start your morning on a flavorful note with my Japanese Breakfast Egg Roll Up! Inspired by the beloved tamago served at sushi spots, this dish is a delightful twist on your typical eggs. Packed with protein and bursting with savory goodness, it’s the perfect way to fuel your day without any hassle. Let’s roll into this egg breakfast together!
Table of Contents
Why I Love This Recipe
I love this recipe because it’s a quick and easy way to enjoy Japanese-inspired flavors for breakfast! It’s essentially a thin layer of savory egg mixture from my Japanese Scrambled Eggs recipe, where the egg mix is slowly cooked in a frying pan and rolled into an egg roll, a cooking technique inspired from my Japanese Omurice!
This unique creation is perfect for anyone seeking a light yet flavorful breakfast option, especially when paired with my favorite bowl of Tofu Miso Soup. So, if you’re craving something different for breakfast that’s ready in minutes and bursting with savory goodness, this recipe is definitely for you!
Ingredients
Ingredients
- Eggs – eggs of choice.
- Green Onions – freshly chopped green onion scallions.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Sweetener – use your preferred sweetener.
- Mayonnaise – use Japanese Kewpie Mayo. Can substitute with regular mayo but will alter flavor.
Essential Kitchen Equipment
Directions
☑ Before Getting Started
I recommend using a Large Skillet with a Flat Bottom to achieve a thin egg layer, ensuring even cooking throughout.
Step 1 Start by mixing eggs, soy sauce, and sweetener in a mixing bowl. Whisk them until well combined.
Step 2 In a frying pan, add cooking oil and pour the egg mixture in a thin layer. Sprinkle chopped green onions over the eggs. Cook on medium-low heat until the eggs are no longer runny, which usually takes about 2-3 minutes.
Step 3 Once the eggs have set, squeeze a drizzle of mayo over them. Using two spatulas, carefully fold up the eggs to form a roll. Finally, slice the roll into 2 pieces and serve on a plate.
Recipe Variation
If you prefer a sweetener egg wrap, use the egg mix from my Sweet Japanese Scrambled Eggs recipe instead!
Pairing Recommendations
For a complete Japanese-inspired breakfast experience, complement this recipe with my Japanese Steamed Eggs and a side of comforting Egg Drop Miso Soup. A light and protein packed breakfast option!
Frequently Asked Questions
Can I use a different type of skillet for this recipe?
Yes, you can use a different type of skillet for this recipe, but ensure that the skillet has a large enough flat bottom. The flat bottom is necessary to achieve a thin egg blanket.
Is there a specific temperature setting for cooking the egg mixture?
For cooking the egg mixture, I recommend setting the temperature between low and medium-low, depending on your range. This ensures gentle and even cooking, preventing the eggs from cooking too quickly or burning.
How do I know when the egg layer is ready to be rolled?
You'll know the egg layer is ready to be rolled when it's no longer runny. This indicates that the egg has cooked through and is firm enough to hold its shape when rolled.
Storage Tips
To store leftovers, place them in an airtight container and store in the refrigerator. Leftovers can be safely stored for 2-3 days in the fridge.
Other Recipes You Might Like
- Japanese Breakfast
- Fluffy Japanese Pancakes
- Japanese Scrambled Egg Rice Bowl
- Japanese Scrambled Eggs
Watch How To Make It
Japanese Breakfast Egg Roll Up
Ingredients
- 2 Eggs
- 1 Stalk Green Onions
- 1/2 tsp Soy Sauce
- 1/2 tsp Sweetener your preferred sweetener
- 1 tbsp Kewpie Mayo can sub with American mayo
Instructions
- Gather all the ingredients.
- Finely chop green onions and set aside.
- In a mixing bowl, crack eggs, soy sauce and sweetener. Combine well and set aside.
- Heat a medium-sized skillet on medium-low heat and spray cooking oil. Directly after (no need to preheat), slowly pour egg mix into medium-sized skillet and sprinkle in chopped green onions. Cook for 2-3 minutes until eggs are no longer runny.
- Add squeeze of Kewpie mayo to cover eggs. With a spatula or 2, carefully fold over one side to a form roll and continue rolling up the egg. Cut into 2 and transfer to serving plate.
Nutrition
