Quick and Easy Tamagoyaki
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.
Servings: 1 tamagoyaki
Calories: 86kcal
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
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