Do you like Tamagoyaki, Japanese Rolled Omelette?
Tamagoyaki is a Japanese dish made of many thin layers of egg crepes and it’s not only pretty to look at but also delicious! In the past, I’ve shared how to make tamagoyaki the traditional method by using a tamagoyaki frying pan. However, it can be time consuming to make from scratch.
But don’t worry! This Quick & Easy Tamagoyaki recipe is really handy especially if you make bento everyday. You can make delicious tamagoyaki in just 3 minutes!
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- 1 large egg
- 1 tsp granulated sugar (See Notes)
- 1 Tbsp neutral flavor oil (vegetable, canola, etc)
- ¼ nori (seaweed) (See Notes)
Gather all the ingredients.
- In a small bowl, whisk egg and sugar together.
- Heat a non-stick frying pan, dip folded paper towel in oil and apply oil to frying pan.
- When the pan is hot, reduce the heat to medium. Pour the egg mixture into the pan and quickly swirl around the pan until the bottom of the pan is evenly covered. If the heat is too strong and the egg is getting cooked too fast, remove the pan away from the heat and lower the heat.
- When the egg is 50% cooked, place nori in the middle.*
- When the egg is set but still not fully cooked, fold both side of egg crepe toward the center of nori.
- Roll from one side to the other side while gently pressing down to create nice Tamagoyaki shape.
- Remove from the frying pan and set aside to cool for a few minutes. Cut Tamagoyaki into 2-3 pieces.
Sugar: Traditionally, tamagoyaki is sweetened a little bit. You can omit sugar if you like.
Nori: Instead of nori, you can put chopped green onion, other veggies, cheese, ham, etc.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.