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Tamagoyaki, Japanese rolled omelette, sliced and served with shiso and carrot on a rectangular plate.

Tamagoyaki Japanese Rolled Omelette

Yoko Segawa
Tamagoyaki is a Japanese rolled omelette and one of the most beloved everyday home-style meals in Japan! The omelette is seasoned with soy sauce and sugar to make it sweet and savory, and is shaped into a soft and fluffy roll. It's made with simple ingredients and is great for a Japanese breakfast spread, lunch box, and easy dinner.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast
Cuisine Japanese
Servings 2 servings
Calories 190 kcal

Ingredients
  

  • 3 large eggs
  • 1 teaspoon soy sauce You can also use soy sauce koji instead.
  • 2 teaspoons maple syrup or sugar
  • 2 tablespoons water or dashi
  • 1 pinch sea salt
  • Extra virgin olive oil or any neutral oil, for cooking

Instructions
 

  • In a bowl, whisk together the eggs, soy sauce, maple syrup, water, and salt until well combined. You don’t want to whip too much air into the eggs, but whisk until smooth. (Optional) Strain the mixture through a fine-mesh strainer to make it extra smooth.
  • Heat a tamagoyaki pan or small nonstick frying pan over low to medium-low heat. Lightly coat the pan with oil. It’s convenient to use a paper towel folded into a small pad and dipped in oil to spread the oil evenly.
  • Pour ⅓ of the egg mixture into the pan and tilt the pan to spread it evenly. Pop any large bubbles with chopsticks.
  • When the egg is mostly set but still slightly soft on top, roll it from the far side to the near side. Use chopsticks or a spatula to support the egg and lightly tilt or toss the pan to help it roll. Then slide the log to the far side.
  • Oil the empty part of the pan well. Pour in another ⅓ of the egg mixture, lifting the rolled egg slightly and tilting the pan, so the new egg flows underneath.
  • When the new layer is mostly set, roll the egg back over the new layer. Oil the pan again and repeat with the remaining egg mixture.
  • Remove from the pan and let it rest for a few minutes. Slice into pieces and serve.
  • Optional: While the tamagoyaki is still hot, transfer it to a makisu, a bamboo sushi mat. Carefully roll it to shape. Let it cool to set before slicing.

Notes

For shio koji tamagoyaki
You can use 2 teaspoons of shio koji instead of soy sauce and salt for umami-rich tamagoyaki
Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed.

Nutrition

Serving: 1servingCalories: 190kcalCarbohydrates: 5gProtein: 10gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 279mgSodium: 295mgPotassium: 126mgFiber: 0.03gSugar: 5gVitamin A: 405IUCalcium: 51mgIron: 1mg
Keyword dairy-free, eggs
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