Name: Quick and Easy Tamagoyaki
Prep time: 1 min
Cook time: 2 min
Total time: 3 min
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))

Learn to make my Quick and Easy Tamagoyaki recipe in just 3 minutes! By using a round frying pan and simple ingredients, anyone can make it at home. This delicious Japanese rolled omelette is perfect to pack in your bento lunchbox or serve as a side dish for dinner.

Tamagoyaki (Japanese Rolled Omelette) & Dashimaki Tamago | Easy Japanese Recipes at JustOneCookbook.com

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
How to Make Quick and Easy Tamagoyaki
How to Serve Tamagoyaki

Tamagoyaki | Easy Japanese Recipes at JustOneCookbook.com

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.

Quick & Easy Tamagoyaki | Easy Japanese Recipes at JustOneCookbook.com

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

4.89 from 17 votes

Learn to make my Quick and Easy Tamagoyaki recipe in just 3 minutes! By using a regular frying pan and simple ingredients, anyone can make it at home. This delicious Japanese rolled omelette is perfect to pack in your bento lunchbox or serve as a side dish for dinner.

Print Pin

Prep Time: 1

Cook Time: 2

Total Time: 3

Servings: 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)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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

Calories: 86 kcal · Carbohydrates: 2 g · Protein: 3 g · Fat: 7 g · Saturated Fat: 2 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 93 mg · Sodium: 36 mg · Potassium: 36 mg · Sugar: 2 g · Vitamin A: 151 IU · Vitamin C: 1 mg · Calcium: 14 mg · Iron: 1 mg

Author: Namiko Hirasawa Chen

Course: Side Dish

Cuisine: Japanese

Keyword: egg, seaweed

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