Japanese Egg Roll

A savory Japanese-style rolled omelet made with eggs and a touch of soy sauce. Mild, slightly sweet, and perfect for lunch boxes.

2-3y3-5y5-8y

13 min · 2 servings

EggSoy

Ingredients

Whisk together the eggs and soy sauce until well combined.
Heat a small non-stick pan or tamagoyaki pan over medium-low heat and brush lightly with oil.
Pour about one-third of the egg mixture into the pan, tilting to coat the base. Cook until the surface is just barely set but still slightly glossy on top.
Using a spatula or chopsticks, gently roll the egg layer from one end of the pan to the other.
Slide the rolled egg to the far end. Add a little more oil if needed, then pour in another third of the egg mixture, lifting the roll so the liquid runs underneath.
When this layer sets, roll the new layer around the existing roll. Repeat with the remaining egg.
Remove from the pan and allow to cool for 2 minutes. Slice into 1/2-inch rounds to serve.

2-3y

Serve as whole rounds or halves. Excellent finger food.

Choking safety: Cut rounds into small pieces. Egg should be fully cooked with no soft or wet centre.

3-5y

Child can watch the rolling process and begin to understand folding techniques.

5-8y

Child can assist with whisking and learn the rolling technique.

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