Do you like the Japanese rolled omelette called Tamagoyaki? This popular Japanese omelette with thin layers of egg crepe is both pretty to look at and delicious! In Japan, we enjoy this dish as a savory snack or a side dish in a bento box or meal set.
Today, I’ll share my convenient method for making a quick and easy tamagoyaki. You only need a regular frying pan and basic ingredients for this handy recipe. It’s a lot simpler than the traditional method that requires a special rectangular tamagoyaki pan and additional seasonings. Let me show you how it’s done!
Ingredients You’ll Need For Tamagoyaki
This convenient recipe does not require mirin, dashi, and salt. It’s so easy to whip up!
- large egg – 50 g each w/o shell
- sugar – we traditionally sweeten tamagoyaki, but you can reduce or omit the sugar if you’d like
- nori (dried laver seaweed) – optional; add chopped green onion, veggies, cheese, or ham as you like
- neutral oil
How to Make Quick and Easy Tamagoyaki
You can make this recipe in a total time of just 3 minutes! Here’s a quick overview; see the recipe card below for the full instructions.
- Whisk the egg and sugar in a small bowl.
- Heat a nonstick frying pan. Reduce to medium heat and grease with neutral oil.
- Pour the egg mixture into the pan. Swirl to coat the surface of the pan.
- Place the nori seaweed across the middle.
- Fold both sides of egg crepe over the nori with a spatula when the egg is set on the bottom.
- Roll it up from one side to the other to create a rolled omelette. Cool and slice to eat with chopsticks.
How to Serve Tamagoyaki
You can eat this Japanese rolled omelet plain or serve it with the following condiments to add umami flavor to this delicious source of protein:
- katsuobushi (dried bonito flakes)
- soy sauce
- grated daikon radish
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Quick and Easy Tamagoyaki
Ingredients
- 1 large egg (50 g each w/o shell)
- 1 tsp sugar (traditionally, tamagoyaki is sweetened a little bit. You can omit sugar if you like)
- 1 Tbsp neutral oil
- ¼ sheet nori (dried laver seaweed) (you can also add chopped green onion, veggies, cheese, ham, etc)
Instructions
- Gather all the ingredients.
- For one tamagoyaki, whisk 1 large egg (50 g each w/o shell) and 1 tsp sugar together in a small bowl.
- Heat a nonstick frying pan, dip a folded paper towel in 1 Tbsp neutral oil and apply the oil to the 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 ¼ sheet nori (dried laver seaweed) 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.
Nutrition
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