Round Flying Pan: The Art of Asian Egg Rolls

There is something incredibly irresistible about the bento box.  Given that it is designed for beauty as well as functionality, this elegantly portable dining container has long been a favorite throughout Japan.  Even kids tote miniature versions off to school, lovingly filled with treats prepared and arranged by doting mothers.

One such delectable frequently featured in the bento box is tamagoyaki, a Japanese-style rolled omelette artfully sliced into spiral bites for easy eating.  Since tamagoyaki is also a breakfast favorite, clever square pans are also on the market to assist in achieving egg roll perfection.

Here’s a charming riff from Eugenie Kitchen on how to create your own Korean-style tamagoyaki egg rolls.  With a quick flick of the wrist and near Julia Child humor, Eugenie deftly demonstrates the art of egg roll mastery using a round frying pan—instead of a square one.

Upon reading her video intro I was immediately won over:

 “Got no rectangular pan? You can make perfect egg rolls (tamagoyaki: Japanese Omelette) with a round flying pan easily. A delicious and beautiful 5-ingredient side dish recipe.”

She is so right.  Thank you, Eugenie!

Perfect Egg Rolls – Korean Tamagoyaki 卵焼き

In Eugenie’s own words:  “It’s quick and easy. Everyone can make it, and everyone likes it. It’s beautiful.  Bon appetit.”   For the perfect egg roll and more check out Eugenie Kitchen.

Ingredients

  • 3 eggs
  • 1 tablespoon milk
  • 1 tablespoon carrot, chopped
  • 1 tablespoon onion, chopped
  • 1 green onion, chopped
  • Salt and freshly ground pepper

Directions

  1. Crack the eggs into a mixing bowl; add milk and ½ tsp salt and whisk to combine.  Eugenie suggests straining the mixture through a fine sieve to improve the texture.  Add the carrot, onion, spring onion, and pepper and stir until combined.
  2. For a small egg roll, lightly grease a 10-inch frying pan with vegetable oil.  Over low heat, pour in half of the  egg mixture and cook it until set and half done.
  3. Roll the omelet half way up to the middle of the pan.  If there is not enough oil, lightly grease the pan each time you roll up.  Add in ¼ of the remaining egg mixture to the side of unrolled omelet, and cook until half done. Roll again half way up and move the egg roll to the center of the pan. Add the remaining egg mixture and cook until half done, then roll all the way up.
  4. Transfer to a cutting board. Let the egg roll for better cutting.  Slice into bite-size pieces and serve.  Serves 2.

Note:  for an optional dipping sauce, consider a mixture of grated daikon (Japanese radish) and soy sauce.

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One thought on “Round Flying Pan: The Art of Asian Egg Rolls

  1. Pingback: Denver-Asian Strip Salad | Culinary Distractions

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