Homemade recipe for easy tamagoyaki. Enjoy this delicious Japanese rolled omelette in bento or as an appetizer.
Do you like Tamagoyaki, Japanese Rolled Omelette?
Tamagoyaki is a Japanese dish made of many thin layers of egg crepes. It’s not only pretty to look at but also delicious! The rolled omelette can be enjoyed as a savory snack or as an addition in your bento box. 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.
The good news is there is another easy way to make this Japanese rolled omelette.
Quick & Easy Tamagoyaki in 3 Minutes
This Quick & Easy Tamagoyaki recipe is really handy especially if you make bento everyday. I normally make this easy tamagoyaki in the morning when I prepare my kids’ bento school lunch. It doesn’t require the seasonings used in the traditional recipe. All you really need is eggs and nori seaweed. I added a pinch of sugar to add light sweetness to the omelette, but it is totally optional. If you have a bit more time, you can also toss in some chopped green onions, finely diced ham, cheese or vegetables. Here you have it – delicious tamagoyaki done in just 3 minutes!
Quick and Easy Tamagoyaki
- 1 large egg (50 g w/o shell)
- 1 tsp sugar (traditionally, tamagoyaki is sweetened a little bit. You can omit sugar if you like)
- 1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
- ¼ nori (dried laver seaweed) (you can also add chopped green onion, veggies, cheese, ham, etc)
- 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.