Nori Tamagoyaki

Try this Nori Tamagoyaki recipe if you are looking for tamagoyaki variations that taste amazing and are easy to make. It’s light yet flavorful in every bite!

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.

Tamagoyaki is a really easy and simple dish kids will love eating! All you need are eggs, salt, and soy milk! But if you want to make it look more fun for the kids, then use the Nori sheet.

Nori is a seaweed, and it’s an ordinary ingredient in Japan. If you are unfamiliar with it, this recipe would be an excellent way to introduce the taste of Nori!

    This recipe is for you if:
  • You love Japanese tamagoyaki.
  • You want to know how to make tamagoyaki.
  • You are looking for tamagoyaki variations.
  • You are looking for nori tamagoyaki recipe.

I will show you how to make it with great details. If you want to check the recipe, jump to the recipe card from the link below. Let’s get started!

About This Recipe

  • Japanese rolled omelet
  • Use 3 eggs and nori
  • Season with salt
  • Vegetarian dish

📋 Ingredients

Here are the ingredients (amounts are in the recipe card below).

  • Eggs
  • Nori seaweed: I used small seasoned nori sheets in the recipe, but any nori sheets are ok. If you have a larger one, cut it into a smaller size before using it.
  • Salt: Any salt is ok. I use sea salt.
  • Soy milk: I use unsweetened soy milk. You can substitute it with cow milk or other plant-based milk. Adding it will make the tamagoyaki more fluffy.
  • Oil for cooking


Okay, let me walk you through how to make it step by step. You can watch this video as well.

  1. Beat eggs in a bowl, add salt and soy milk, and mix.
  2. Heat a Japanese omelet pan and add oil.
  3. Cook 1st layer and roll it.
  4. Cook 2nd layer and roll it.
  5. Cook 3rd layer and roll it.

If you don’t have a Japanese omelet pan, that’s ok. You can cook it with your small round pan. The finished shape won’t be square, but it will be round on the end. (See: How to make tamagoyaki)


Nori tamagoyaki is ready for you! Let’s let it cool down before cutting, as it will be fragile right out of the pan.

If it loses its shape at the end, no worry, place a paper towel over the top and reshape it.

You can store it in the fridge for 3 days.



This recipe uses only salt for seasoning, but it’s also a good idea to swap seasoning. You can try these:

  • Sugar
  • Soy sauce
  • Dashi (soup stock)

I like the simple taste of tamagoyaki with only salt, but some people like sweet tamagoyaki with sugar. If you add sugar, it will burn easily, so It’s better to cook quickly.

The dashi version is called Dashi maki. it’s more savory, and it’s really good.

You can add 1 teaspoon for each one.


Here are other tamagoyaki filling ideas:

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

Thanks for Stopping By!

Tamagoyaki is an easy but tasty egg dish. The Nori Seaweed adds such an authentic Japanese flavor! I hope your family enjoys these as much as mine does!

Thank you for taking the time to read my blog♡. If you’ve tried this recipe (or any other recipe on the blog), please give it a star rating below!

Also, feel free to leave comments if you have any questions. I love hearing from you!

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More Tamagoyaki Recipes You Might Like


Nori Tamagoyaki (Japanese Rolled Omelet)

5 from 2 votes
Print Pin Save
Prep: 2 minutes
Cook: 10 minutes
Total: 12 minutes
Servings: 6 to 7 slices
Author: Juri Austin
Try this Nori Tamagoyaki recipe if you are looking for tamagoyaki variations that taste amazing and are easy to make. It's light yet flavorful in every bite!


  • 3 Eggs
  • 2 Tbsp Soy Milk
  • 3 pinches of Salt
  • 9 small slices Nori seaweed
  • Oil for cooking


  • Make an egg mixture: Beat eggs in a bowl, add salt, soy milk, and mix.
  • Prepare a pan: Heat a Japanese omelet pan over medium heat, add oil and wipe off excess oil with a paper towel.
  • 1st layer: The egg mixture is added 3 times. Pour 1/3 of the egg mixture, and when the surface is still soft and the bottom is cooked, place nori seaweed, roll it from the back and move it to the back.
  • 2nd layer: Add some oil if necessary, pour half of the egg mixture, lift the tamagoyaki and pour the mixture under the bottom. Place nori sheet, roll it from the back when the surface is almost cooked, and move it to the back.
  • 3rd layer: Pour the rest of the egg mixture and repeat step 4.



  • Equipment: Japanese omelet pan (13 x 18cm/5.1 x 7.1 inch)
  • Storage: It will last for 3 days in the fridge.
  • Substitute: You can substitute soy milk with your favorite milk, such as oat milk and almond milk. 
  • Servings: This recipe will make 6 to 7 slices.
  • I used a small nori seaweed in the recipe, but if you have a larger nori seaweed, cut it into a smaller size before using it.
  • If it loses its shape, place a paper towel over the top and reshape.
  • Freshly made tamagoyaki is easy to crumble, so let it cool down before cutting it.


Serving: 1slice | Calories: 50kcal | Protein: 2.9g | Fat: 4.1g | Saturated Fat: 79.7g | Sodium: 89mg
Course: Egg
Cuisine: Japanese
Keyword: tamagoyaki Japanese rolled egg
Did You Make this recipe?Please Leave a star rating!

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5 from 2 votes (1 rating without comment)

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Recipe Rating


  1. 5 stars
    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 ❤️