Nutritious and Tender Mentaiko Tamagoyaki (Rolled Omelet)
How to Make Mentaiko Tamagoyaki: Perfect for Side Dishes and Lunchboxes!
This special rolled omelet uses mentaiko (spicy pollock roe), packed with beneficial nutrients for energy recovery, anti-aging, and immune system enhancement. Enjoy the rich, savory flavor and delightful popping texture of mentaiko in this beautifully rolled tamagoyaki. You can create a stunning dish with simple ingredients.
Ingredients- 4 large eggs
- 70g mentaiko (spicy pollock roe)
- 45g carrot (small size)
- A pinch of black pepper
- 1 swirl of cooking oil (for coating the pan)
Cooking Instructions
Step 1
First, prepare the carrot. Wash and peel the 45g carrot, then finely mince it. Using a mandoline slicer or food processor can help achieve a finer chop.
Step 2
In a large bowl, crack the 4 eggs. Add the minced carrot to the eggs. Use a fork or whisk to gently beat the eggs until the yolks and whites are well combined. Ensure the carrot is evenly distributed without clumping.
Step 3
Now, let’s prepare the mentaiko. Using the back of a knife, gently scrape the roe out of the mentaiko sac. Carefully separate only the roe without including the membrane.
Step 4
Add the extracted mentaiko roe to the egg mixture. Sprinkle in a pinch of black pepper. Whisk thoroughly with chopsticks or a fork to ensure the mentaiko is evenly distributed and doesn’t clump. Mixing it well allows the savory flavor of the mentaiko to infuse the eggs.
Step 5
Heat a non-stick pan over medium-low heat and lightly coat it with cooking oil using a paper towel. Pour a thin layer of the egg mixture into the pan, tilting it to ensure it spreads evenly. When the egg is about two-thirds cooked, begin rolling it from the edge. Avoid using high heat, as it can burn the egg; maintain medium-low heat throughout.
Step 6
Once the first roll is partially formed, push it to one side of the pan. Pour more egg mixture into the empty space, creating a thin layer that connects to the previous roll. Once it’s cooked, roll it up again. Repeat this process, adding thin layers of egg mixture and rolling, until you achieve your desired thickness for the tamagoyaki. Roll gently to maintain a neat shape.
Step 7
After using all the egg mixture to create a thick roll, it’s time for the final touches. Gently cook all sides of the rolled omelet over medium-low heat for another moment, turning it to ensure even browning. This helps to firm up the shape and give it an appealing golden color.
Step 8
Transfer the finished mentaiko tamagoyaki from the pan to a plate and let it cool slightly. If you cut it while too hot, it might fall apart. Once it’s warm but not hot, slice it into uniform pieces. Slices about 1.5cm to 2cm thick are typically ideal.
Step 9
Your Mentaiko Tamagoyaki is ready! It’s visually appealing and offers a delightful combination of savory mentaiko and soft, fluffy egg. It’s perfect as a side dish for rice, a lunchbox addition, or even as a tasty snack.
