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Last night, we threw together a bunch of things for dinner but it seemed so carb-heavy. I tried to conjure up a way to add protein and veggies to our meal and somehow this idea came to mind. I loved it so much that I decided to make it again for lunch, tweaking the recipe just a bit to make the rolls a bit smaller, and therefore easier to eat.

Vegetable Tamago Rolls
~2 appetizer portions or 1 lunch portion

• 2 eggs
• 1/2 teaspoon mirin
• 1/4 teaspoon soy sauce
• 1/4 teaspoon sugar
• 2/3 cup julienned carrots, blanched and cooled
• 2/3 cup seeded and julienned cucumbers
• 6 tablespoons seaweed sesame stuff *see pics below

Let's talk about the ingredients first: The measurement for the julienned veggies (matchstick size) is a very rough estimate. It's hard to measure that shape.


I also want to apologize for having an ingredient called "seaweed stuff". We bought this mixture of seaweed, sesame oil, sugar, sesame, and salt at M2M and it doesn't have an English name. The packaging is covered in Korean. Can someone help us out?


Lastly, if you have the foresight, take your eggs out and leave them on the counter to come to room temperature. You'll get a more tender egg, but not a big deal, I didn't.

1. In a small bowl, whisk together eggs, soy sauce, sugar, and mirin. Split the mixture in half (roughly 1/4 cup each).
2. Heat a 8" non-stick omelet pan with non-stick spray, over medium heat and pour in half of egg mixture. Tilt the pan side to side, and around, until the mixture coats the pan. Keep tilting around while heating until liquid does not travel anymore. Using a temperature resistant spatula, test the egg mixture gently to see if it is firm enough to flip. Turn it over as gently as possible and remove from the pan after just a few seconds.
3. Repeat step 2 with the other half of the egg mixture and let both pieces cool on a flat surface.
4. Cut each egg into 3 strips as evenly as possible. Take 1 tablespoons of seaweed stuff and crumble over each egg strip.


5. Lay the carrots across and then the cucumber, leaving a little room at the end.

posted by Jessica@Foodmayhem at 1:23 PM 4 Comments add a comment