Japanese Breakfast Egg Roll Up is a delightful breakfast dish inspired by tamago, often served at sushi restaurants. It features eggs mixed with soy sauce, sweetener, and mayo, cooked in a roll shape. This easy-to-make and healthy breakfast choice is both filling and packed with protein, offering more flavor than your standard eggs seasoned with just salt.
Additionally, it can be adapted to be gluten-free and low-carb with ingredient swaps, making it a versatile morning option with no prep time required.
Table of Contents
How to make Japanese Breakfast Egg Roll Up?
- Start by mixing eggs, soy sauce, and sweetener in a mixing bowl. Whisk them until well combined.
- In a frying pan, add cooking oil and pour the egg mixture in a thin layer. Sprinkle chopped green onions over the eggs. Cook on medium-low heat until the eggs are no longer runny, which usually takes about 2-3 minutes.
- Once the eggs have set, squeeze a drizzle of mayo over them.
- Using two spatulas, carefully fold up the eggs to form a roll. Finally, slice the roll into 2 pieces and serve on a plate.
What ingredients do I need to make Japanese egg breakfast roll?
How to store leftovers?
Simply place it in an airtight container in the refrigerator. It will stay delicious for 3-5 days, and when you’re ready to savor it again, a quick microwave reheating will do the trick.
Looking for other healthy breakfast recipes?
- Cream Cheese Breakfast Egg Bites
- Japanese Steamed Eggs
- Matcha Chia Pudding.
- Japanese Scrambled Eggs
- Japanese Omurice
Watch How To Make It
Japanese Breakfast Egg Roll Up
- Gather all the ingredients.
- Finely chop green onions and set aside.
- In a mixing bowl, crack eggs, soy sauce and sweetener. Combine well and set aside.
- Heat a medium-sized skillet on medium-low heat and spray cooking oil. Directly after (no need to preheat), slowly pour egg mix into medium-sized skillet and sprinkle in chopped green onions. Cook for 2-3 minutes until eggs are no longer runny.
- Add squeeze of Kewpie mayo to cover eggs. With a spatula or 2, carefully fold over one side to a form roll and continue rolling up the egg. Cut into 2 and transfer to serving plate.