5 from 2 votes

Servings to 7 slices

Learn how to make Tamagoyaki with Nori – a simple and flavorful Japanese rolled omelet. Perfect for breakfast or bento!

Looking for more tamagoyaki recipes? Try my Dashimaki Tamago or Basic Tamagoyaki!

Tamagoyaki (Japanese Rolled Egg) recipe using Nori sheet. Tamagoyaki is easy and tasty Japanese everyday dish. Just roll Nori sheet together with egg, it will make a special looking tamagoyaki.

Featured Comment

From Marsha: “It would be my first time cooking tamagoyaki and I’ve always wanted to try it out. Your blog is so simple and helpful i love it ❤️”

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe

This tamagoyaki with nori is easy to prepare, made with just 5 simple ingredients.
This tasty egg dish is perfect for breakfast, bento boxes, or side dishes!
With helpful tips, you’ll achieve the best results every time.

Tamagoyaki

Tamagoyaki is a classic Japanese dish known as a rolled egg or egg roll. The word “Tamago” translates to egg, while “yaki” means fry. It is often served as a side dish, a topping for sushi, or as a component of bento boxes. To make tamagoyaki, beat eggs with seasonings, cook in a special rectangular pan, forming thin layers, and gently roll up to create delicious egg rolls.

Recipe Ingredients

You’ll need the following ingredients to make this Tamagoyaki with Nori:

Eggs: This recipe uses 3 eggs to create 3 layers of tamagoyaki.
Salt: Any type of salt works well, but this recipe uses sea salt. Adjust the amount to suit your taste.
Soy Milk: Unsweetened soy milk is my go-to choice, but you can substitute it with any milk or even water. Adding soy milk creates a softer, fluffier texture in your tamagoyaki.
Nori Seaweed: For the filling, I used small, seasoned nori sheets, but you can use any type of nori. If you have larger sheets, simply cut them into smaller pieces before adding them to the tamagoyaki.

Tamagoyaki Pan

A rectangular or square pan is traditionally used to make tamagoyaki. This recipe uses a 13 x 18cm (5.1 x 7.1 inch) square pan. If you don’t have one, no problem! A small round pan works as well. The shape won’t be square, but the ends will have a rounded finish.

How To Make Tamagoyaki with Nori: STEP BY STEP

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1

Beat the eggs in a bowl, add salt and soy milk, and mix well.

Step 2

Heat a Japanese omelet pan, add oil, and pour in a thin layer of the egg mixture to cook the 1st layer.

Step 3

Once set, pour more egg mixture, cook the 2nd layer, and roll it.

Step 4

Repeat with the remaining egg mixture to cook the 3rd layer and roll it up.

Slice it up, plate it, and enjoy your freshly made nori tamagoyaki!

Recipe Tips

Don’t worry if your first roll looks messy—you can fix it as you go.
If the tamagoyaki loses its shape, cover it with a paper towel and gently reshape it.
Freshly made tamagoyaki is fragile, so let it cool slightly before slicing to avoid crumbling.
Avoid overcooking, as it will dry out. Roll the omelet while the surface is still a little soft.
I use chopsticks to roll, but if you’re new to making tamagoyaki, a rubber or silicone spatula can make it easier.

What To Serve With

To complement this tamagoyaki with nori, I recommend serving it with Salmon Onigiri, Nukazuke (Japanese pickles), and Tofu and Okra Miso Soup!

Filling Variations

Here are other tamagoyaki filling ideas:

Brocolli
Gren beans
Bell pepper
Potatoes
Tomatoes
Onions
Carrot
Salmon flakes
Dried baby shrimps

Want more Japanese Plant-Based Ideas?

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Vegetarian recipes

More Japanese Egg Dishes You Will Love

Leave a Rating!

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Tamagoyaki with Nori

5 from 2 votes

Prep: 2

Cook: 10

Total: 12

Servings: to 7 slices

Author: Juri Austin

Learn how to make Tamagoyaki with Nori – a simple and flavorful Japanese rolled omelet. Perfect for breakfast or bento!

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Equipment

Tamagoyaki pan (13 x 18cm/5.1 x 7.1 inch), : If you don’t have one, you can use a small round pan. The shape won’t be square, but the ends will have a nice rounded finish.

Ingredients

▢ 3 Eggs
▢ 2 Tbsp Soy Milk
▢ Salt, to taste
▢ 9 slices Nori, Use small nori pieces; cut large sheets into smaller sizes if needed.
▢ Vegetable Oil, as needed for cooking

Instructions

Make the Egg Mixture: In a bowl, beat the eggs. Add salt and soy milk, then mix until well combined.
Prepare the Pan: Heat a tamagoyaki pan over medium heat. Add a little vegetable oil and use a paper towel to wipe off any excess, leaving a thin coating.
Cook the 1st Layer: Pour one-third of the egg mixture into the pan. When the surface is still slightly soft, but the bottom is cooked, place 3 slices of nori on top. Roll the omelet from the far edge toward you, then push it back to the far edge of the pan.
Cook the 2nd Layer: Add a little oil if needed. Pour half of the remaining egg mixture into the pan, lifting the rolled omelet slightly to let the mixture flow underneath. Place 3 slices of nori on top. Once the surface is almost set, roll the omelet again and move it to the back of the pan.
Cook the 3rd Layer: Pour the rest of the egg mixture into the pan, repeating the same process as the second layer. Add the remaining 3 slices of nori, roll the omelet.
Finish and Serve: Remove the tamagoyaki from the pan and let it cool slightly. Slice into even pieces and serve.

Notes

Storage: Store in the refrigerator for up to 3 days.
Substitute: You can replace soy milk with any of your choice, such as oat or almond milk.
Don’t worry if your first roll looks messy—you can fix it as you go.
If the tamagoyaki loses its shape, cover it with a paper towel and gently reshape it.
Avoid overcooking, as it will dry out. Roll the omelet while the surface is still a little soft.
I use chopsticks to roll, but a rubber or silicone spatula can make it easier if you’re new to making tamagoyaki.
Freshly made tamagoyaki is fragile, so let it cool slightly before slicing to avoid crumbling.

Video

Nutrition

Serving: 1sliceCalories: 50kcalProtein: 2.9g

This nutritional information is estimated and provided for general reference only.

Course: Side

Cuisine: Japanese

Keyword: tamagoyaki

Did You Make This Recipe?

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Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

Learn More About Juri

5 from 2 votes (1 rating without comment)

2 Comments

Marsha says:

Jun 23, 2022 at 12:57 PM

It would be my first time cooking tamagoyaki and I’ve always wanted to try it out. Your blog is so simple and helpful i love it ❤️

1. JURI says:
  
  Jun 23, 2022 at 4:33 PM
  
  Thank you, Marsha! I’m so happy to hear that!!