Japanese Rolled Omelets: Master the Art of Tamagoyaki

If you have never had a Japanese Rolled Omelets before, it may seem like an intimidating process. But, don’t be discouraged. It’s surprisingly simple to make. This recipe is a cross between a traditional omelette and sushi. The rolled omellet is an easy and delicious way to start your day. It’s also versatile, and you can even make them into sushi maki or nigiri, which is a rice ball. You can also put a slice of fish, or another vegetable on top. If you are feeling adventurous, you can also add some chopped up nori sheets to your rolled omellet.

Japanese Rolled Omelets Recipes

Tamagoyaki - Rolled Omelets

The Japanese Rolled Omelet is a traditional dish and is served in many Japanese restaurants. The Japanese rolled omelet has a sweet and savory flavor. It's easy to prepare and a delicious Japanese rolled omellet is worth the effort. Then, you can eat the tamagoyaki if you'd like. If you love Japanese rolled omeletts, you should definitely try this recipe.

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Course: Appetizer, Breakfast

Cuisine: Japanese

Diet: Low Calorie

Keyword: omelets, tamagoyaki

CookingStyle: Stir-frying

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings: 1 serving

Calories: 140kcal

Author: James Anderson

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Equipment

shallow saucepan

Mixing bowl

chopstick

wooden sushi mat

large dish

Ingredients

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• 1 paper towel oil-soaked
• 1 teaspoon soy sauce
• 1 teaspoon mirin
• 1 ½ tablespoons dashi homemade
• 2 large eggs

Instructions

• Use spoons, beat the eggs in a shallow saucepan until well mixed and no clear egg whites remain.
• In a mixing bowl, combine the cooled dashi, mirin, and soy sauce.
• Heat a tamagoyaki pan to moderate.
• Fill the plate with one-quarter of the beaten egg.
• Start rolling when the egg has completely set on the bottom but is still partially damp on top.
• Raise the rolled section with your chopsticks and allow the raw egg to run beneath it.
• Cook for another 5 minutes, popping any big bubble that develops.
• Place the tamagoyaki on a wooden sushi mat and grind it up firmly yet gently; set aside for 3 minutes.
• Move the tamagoyaki to a large dish and, if necessary, cut crosswise.

Video

Notes

Once you've completed the omelet, place it in the pan. Ensure that the bottom of the omelet is well-browned. To create a perfectly-rolled omellet, use a silicone brush to roll the omelette. A non-stick tamper-proof pan is ideal for Japanese Rolled omelelets. You should grease the pan with oil before placing the omellet in it.

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Nutrition

Serving: 1serving | Calories: 140kcal | Carbohydrates: 3g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 569mg | Potassium: 153mg | Fiber: 1g | Sugar: 2g | Vitamin A: 476IU | Calcium: 57mg | Iron: 2mg

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Alternative Method: Making Japanese Rolled Omelets in the Oven

Ingredients:

• 4 large eggs
• 2 tablespoons sugar
• 2 tablespoons soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon mirin (Japanese sweet rice wine)
• Cooking spray or a small amount of oil for greasing the baking dish

Instructions:

• Preheat the Oven: Start by preheating your oven to 350°F (175°C). Ensure the oven rack is in the middle position.
• Prepare the Egg Mixture: In a bowl, whisk together the eggs, sugar, soy sauce, salt, and mirin until well combined. This mixture will be the base for your Tamagoyaki.
• Choose the Baking Dish: Use a rectangular or square oven-safe baking dish, preferably one with dimensions around 8×8 inches, and lightly grease it with cooking spray or a touch of oil. This will prevent the omelet from sticking to the dish.
• Bake the Tamagoyaki: Pour a thin layer of the egg mixture into the greased baking dish, just enough to cover the bottom. Place the dish in the preheated oven and bake for 5-7 minutes. Keep an eye on it; you want the edges to set but not fully cook.
• Layering: Once the first layer is slightly set, remove the dish from the oven. Pour another thin layer of the egg mixture over the set layer. Tilt the dish to ensure the new mixture spreads evenly.
• Roll the Omelet: Carefully roll the omelet from one end of the dish to the other, starting with the side closest to you. Use a spatula to help with the rolling process. Then, push the rolled omelet to the opposite end of the dish.
• Repeat and Bake: Repeat the process by adding another layer of the egg mixture, letting it set, and rolling it again. Continue this process until you’ve used up all the egg mixture.
• Final Bake: Once you’ve achieved the desired number of layers (usually 3-4), place the dish back in the oven for an additional 5-7 minutes, or until the Tamagoyaki is fully cooked and has a slight golden hue on the outside.
• Slice and Serve: Remove the baked Tamagoyaki from the oven and let it cool slightly. Slice it into bite-sized pieces, and your delicious oven-baked Japanese Rolled Omelet is ready to be enjoyed.

Tips for making Japanese Rolled Omelets

Cooking Tips

• Use the Right Pan: Invest in a Tamagoyaki pan (rectangular or square) if you can. These pans make rolling the omelet easier due to their size and shape. However, if you don’t have one, a regular non-stick pan can work too.
• Perfect the Consistency: Achieving a uniform, tender texture is the key. To do this, pour a thin layer of the egg mixture into the pan and let it set before rolling. Repeat the process to create layers.
• Season Thoughtfully: The sweetness from sugar, saltiness from soy sauce, and the umami depth of mirin create the flavor balance in Tamagoyaki. Adjust the seasonings to your preference, but don’t overdo it; subtlety is key.
• Low and Slow: Cook your Tamagoyaki over low to medium-low heat. This ensures a silky-smooth texture and prevents it from browning too quickly.
• Maintain the Shape: When rolling, use a spatula or chopsticks to keep the omelet’s shape. Rolling too tightly or too loosely can affect the final presentation.
• Practice Patience: Be patient when perfecting this art. Your first few attempts might not look picture-perfect, but each effort gets you closer to mastering the craft.

Serving Suggestions

• Traditional Tamagoyaki: Serve it as a standalone dish with some pickled ginger and a sprinkle of sesame seeds for a classic experience.
• Sushi and Bento Boxes: Tamagoyaki is a staple in sushi and bento boxes. Cut it into bite-sized pieces to accompany other sushi or bento items.
• Sandwich it Up: Place a slice of Tamagoyaki between two pieces of white bread, add a bit of mayonnaise and soy sauce, and you’ve got yourself a Tamagoyaki sandwich—a favorite Japanese snack.
• Roll with Nori: Wrap Tamagoyaki in a sheet of nori (seaweed) to create Tamago Sushi. It’s a simple yet elegant dish for sushi lovers.
• Tamagoyaki on the Side: Pair it with a bowl of miso soup and steamed rice for a comforting and balanced Japanese meal.
• Sweet Side Dish: Drizzle honey or maple syrup over your Tamagoyaki for a sweet twist.

FAQs about Japanese Rolled Omelets

• Can I make Tamagoyaki in advance for a bento box?Absolutely! Tamagoyaki is a great make-ahead dish. Prepare it, let it cool, and slice it to fit in your bento box.
• Why does my Tamagoyaki sometimes turn out brown? Browning occurs when the heat is too high. Lower the heat to achieve that signature pale yellow color.
• Is it necessary to use mirin in the recipe? Mirin adds a subtle sweetness, but if you don’t have it, you can omit it or use a pinch of sugar.
• Can I freeze Tamagoyaki? Yes, you can freeze it. Allow the cooked Tamagoyaki to cool, wrap it tightly in plastic or foil, and place it in an airtight container. Thaw and enjoy later.
• How do I store leftovers? Store leftover Tamagoyaki in an airtight container in the refrigerator. It’s best enjoyed within 2-3 days.

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James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.