Ingredients and Weight:
- Japanese eggs (large): 8
- Sugar: 1/2 cup
- Soy sauce: 2 tbsp
- Mirin (sweet rice wine): 2 tbsp
- Salt: 1/2 tsp
- Oil: 1 tbsp, for greasing the pan
- Tortillas (medium size): 8
- Smoked salmon: 12 slices
- Avocado: 2, ripe
- Cucumber: 1, peeled and cut into thin strips
- Cream cheese: 1/2 cup, softened
- Wasabi paste: 1 tbsp (optional)
Preparation Time:
20 minutes
Cooking Time:
10 minutes
Difficulty Level:
2 (Easy-Medium)
Preparation Method Steps:
- Beat the eggs in a large bowl until light and fluffy.
- Gradually add the sugar, soy sauce, mirin, and salt while whisking.
- Heat a non-stick pan over medium heat. Grease the pan with oil.
- Pour 1/4 cup of the egg mixture into the pan and tilt the pan to spread the egg evenly.
- Cook for 2-3 minutes or until the bottom is set and the top is still slightly wet.
- Roll up the tamago egg tightly starting from one end.
- Repeat to make 8 tamago egg rolls.
- Let the rolls cool slightly before slicing into 1-inch thick pieces.
- Spread cream cheese on the tortillas.
- Top with sliced tamago egg, smoked salmon, avocado, and cucumber.
- Drizzle with wasabi paste if desired.
- Roll up the tortillas tightly and cut in half.
Nutritional Information:
Per wrap (approx.):
- Calories: 250
- Protein: 15g
- Fat: 12g
- Carbohydrates: 25g
Dish Characteristics:
- Bite-sized and easy to eat
- Colorful and visually appealing
- Savory and sweet flavors
- Perfect for parties, appetizers, or as a light lunch
User Comments:
- "These wraps are a great way to enjoy Japanese flavors in a convenient and fun way."
- "The tamago egg is fluffy and tender, and the combination with the fillings is just perfect."
- "I loved how easy these were to make, and my guests raved about them."
Special Precautions and Tips:
- To make sure the tamago eggs are cooked evenly, roll them up immediately after cooking.
- If you don't have smoked salmon, you can use deli ham or turkey instead.
- For a vegan version, replace the cream cheese with hummus and the smoked salmon with tofu.
