[Japanese Recipes] Pea Shoots Tamagoyaki

This pea shoots tamagoyaki (Japanese egg roll) 豆苗卵焼き is perfect as a side dish in a bento or any meal, and can be made ahead a day or two as part of meal prep. The fun part of this recipe is that it is made with home grown and freshly harvested pea shoots – cooking fresh is certainly very satisfying for a change!

Two weeks ago, I bought a bag of pea shoots (toumyou/豆苗) from Don Don Donki and made a simple stir-fry pea shoots with meat and mushroom recipe with it.

The bag of pea shoots was regrowable for a second harvest. After 7 days, my pea shoots are ready!

This is the amount of pea shoots I got from my harvest. Unfortunately, it’s only about 30g of pea shoots so it is too little to make another stir-fry. But it’s great for garnishes or recipes using pea shoots in smaller portions. I decided to make this Japanese tamagoyaki – the amount of shoots enabled me to make two tamagoyaki egg rolls with generous heaps of pea shoots in each roll.

STEP-BY-STEP (EGG MIXTURE)

The ingredients shown are for one egg roll.

First finely chop the pea shoots.

Whisk 2 eggs, dashi powder, chicken stock and mirin in a large bowl or measuring cup thoroughly.

Add the chopped pea shoots and the egg mixture is ready!

STEP-BY-STEP (TAMAGOYAKI STOVETOP)

Pour 1/3 of the egg mixture into a greased non-stick tamagoyaki pan.

Tilt the pan so that the egg mixture is spread out evenly across the pan. When the egg is semi-set, start rolling it from one end to the other of the pan using chopsticks or spatula.

Push the first layer of rolled egg back to the starting point. Regrease the exposed surface of the pan …

Repeat the above sequence of steps for another two more times, until all the egg is used up.

This is the completed egg roll. Gently press down the egg all-around with a spatula to give it a firm rectangular shape.

Transfer tamagoyaki to cutting board and wait for it to cool down before slicing.

Slice each roll to 6-8 equal pieces. Serve with a side dish of ponzu sauce & grated daikon in a small saucer.

By the way, tamagoyaki can be kept in the fridge and reheated in the microwave the next day. Perfect for meal prep!

Pea Shoots Tamagoyaki Recipe

I’m using home-grown Japanese pea shoots in this recipe and it’s really fun! Read my story of growing these pea shoots as well as the the step by-step photos for folding the egg roll in the pan.

Serves: 1 egg roll
Prep Time: 7 mins
Cook Time: 8 mins

INGREDIENTS:

15g pea shoots (豆苗/dou miao/toumyou sprouts) finely chopped
oil for greasing the pan
1 pea shoot per egg roll for garnishing
(A) Egg Mixture (whisk)
2 eggs
2 tbsp chicken stock
1/4 tsp dashi powder
1 tsp mirin
(B) Dipping Sauce
1 tbsp ponzu sauce
1/2 tbsp grated daikon (white radish)
1/2 tbsp chopped spring onions
You Also Need:
non-stick tamagoyaki pan (18 by 13 cm/7.25 by 5.10 in)
pastry brush for greasing the pan

DIRECTIONS:

Whisk egg mixture ingredients thoroughly in a large bowl. Add finely chopped pea shoots, stir to mix well.
Make the tamagoyaki (egg roll). Grease tamagoyaki pan with oil. Stir the egg mixture one more time, then pour 1/3 of the mixture to cover the pan evenly. When the egg is semi-set, start rolling it from one end to the other using chopsticks or a spatula. Push the first layer of rolled egg back to the starting point and re-grease the exposed part of the pan. Repeat this step for another two more times, until all the egg is used up.
Gently press the completed tamagoyaki all-around with a spatula to give it a firm rectangular shape.
To serve, transfer tamagoyaki to cutting board and wait for it to cool before slicing the roll to 6-8 equal pieces. Garnish egg roll with a pea shoot. Serve with a side dish of dipping sauce by combining (B) in a small saucer.

This recipe and image sources are referred in website: Noobcook.com. Thanks so much!