Discover the secrets to making the perfect classic Japanese omelet - Tamagoyaki! The step-by-step instructions and helpful tips will have you mastering this delicious egg dish in no time.
Tamagoyaki is a soft and fluffy rolled omelet, a beloved Japanese home-cooking dish, perfect for breakfast and lunch.
Making tamagoyaki is easy and requires only a few simple ingredients. By layering and rolling thin egg layers, you can quickly become a master of this delicious Japanese dish.
- This recipe is for you if:
- You love Japanese food and Japanese egg dishs
- You want to know how to make tamagoyaki
- You are looking for easy tamagoyaki recipe
- You want to make fluffy tamagoyaki
Do you want to learn how? If you want to check the recipe, jump to the recipe. Let's get started!
Jump to:
About this recipe
- Japanese egg dish
- Use three eggs
- Season with salt only
- Tips for extra fluffy and moist
What is Tamagoyaki?
Tamagoyaki is a Japanese rolled egg (or egg roll), in which "Tamago" means egg, and "yaki" means fry.
It is a popular dish in Japanese cuisine and is often served as a side dish, a topping for sushi, or as a component of bento boxes.
To make tamagoyaki, beaten eggs are seasoned and cooked in a rectangular tamagoyaki pan with several thin layers. Each layer is cooked until slightly set before rolling up the omelet to create a cylindrical shape.
What does Tamagoyaki taste like?
The seasoning used in tamagoyaki is a matter of personal preference, and it can vary depending on the region, the occasion, or the individual's taste. Some people prefer the simple and savory flavor of tamagoyaki seasoned with salt or soy sauce, while others enjoy the sweetness of tamagoyaki made with sugar or mirin.
In general, in the Kanto region (west of Japan), tamagoyaki is commonly made with a sweet seasoning, while in the Kansai region (east of Japan), a savory seasoning is preferred.
I like simple tamagoyaki, so I only use salt in this recipe.
Special Tamagoyaki Pan
A special rectangular pan called a tamagoyaki pan is traditionally used to make tamagoyaki. There are three types of tamagoyaki pans to choose from:
- Nonstick tamagoyaki pan - is an excellent option for beginners as it makes cooking and flipping the tamagoyaki easier and less likely to stick to the pan. Additionally, the nonstick coating makes cleanup quick and easy.
- Iron tamagoyaki pan - is made of cast iron and is durable and long-lasting. I use this iron pan, which is the perfect size for tamagoyaki with three eggs. The finished height is about the same as the pan, and it cooks faster than the nonstick pan.
- Copper tamagoyaki pan - is known for its excellent heat conductivity. Professional chefs at high-end sushi restaurants use a copper pan for extra fluffy results.
If you live in the US, this tamagoyaki pan is nonstick and would be the perfect size for making this recipe.
How to make tamagoyaki in a round pan
While tamagoyaki is traditionally made in a rectangular tamagoyaki pan, it is still possible to make it in a round pan.
When cooking tamagoyaki in a round pan, the edges of the egg will typically be round. However, to create a more rectangular shape, you can fold the left and right ends of the egg slightly before rolling it.
📋 Ingredients
Here are the ingredients (amounts are in the recipe card below).
- Eggs
- Salt: I use sea salt.
- Soy milk: I use unsweetened soy milk. You can substitute it with other milk or water. Adding soy milk will make tamagoyaki softer.
🔪Instructions
Ok, let me walk you through how to make it step by step. Click here to watch how to make it.
- All ingredients in a bowl: Put eggs, soy milk, and a pinch of salt in a medium bowl.
- Make egg mixture: Mix well by cutting chunks of egg white.
- Strain through a sieve: Strain the mixture through a sieve 2 to 3 times to make the mixture smooth.
- Tamagoyaki pan: Heat a tamagoyaki pan over medium heat, add a little oil, and wipe off excess oil with a paper towel.
- First layer: Egg mixture is added three times. Pour ⅓ of the egg mixture into an entire pan. If you see bubbles, poke with a chopstick to break them.
- First roll: When the surface is still soft, and the bottom is cooked well, roll it 3 to 4 times from the front to the end of the pan and move to the front. It's ok if the first roll is messy, as you can recover later.
- Second layer: Add some oil if necessary, pour half of the egg mixture, lift the tamagoyaki, and pour the mixture under the bottom. When the surface is almost cooked, roll it 3 to 4 times from the front and move it to the front.
- Third layer: Repeat step 7.
Transfer tamagoyaki to a plate and tweak the shape with a paper towel (or sushi mat if you have one).
The fluffy and thick tamagoyaki is ready! Let it cool down before cutting, as it is still fragile right from the pan.
No rolling technique is required for tamagoyaki! I use chopsticks to roll it, but I recommend using a rubber spatula or soft spatula if you make it for the first time.
Helpful tips for making the best tamagoyaki
Here are some tips you can follow for a successful tamagoyaki.
- Strain egg through a sieve: Strain with a strainer 2 to 3 times. Even if this is an extra step, the finished tamagoyaki will be more bouncy and soft.
- Preheat the pan and spread the oil: Preheat the pan well and spread the oil with a paper towel to prevent the egg from sticking.
- Do not lower the heat from start to finish: Preheat on medium heat and cook on medium heat. The tamagoyaki will be thin with low heat because the egg will not rise. If you think the heat is a little strong, move your pan from the heat to cool it down.
- Do not cook too much: It will get dry if you overcook it. Roll it before completely cooked.
Storage
If you have leftovers, put them in an airtight container and keep them in the fridge. They will be good for 3 days.
Tamagoyaki Variations
Tamagoyaki can be easily customized to create a variety of delicious variations by adding different fillings to the egg mixture. Here are some examples you might want to try!
- Basic tamagoyaki
- Nori tamagoyaki
- Tuna and scallion tamagoyaki
- Tofu and hijiki tamagoyaki
- Cheese tamagoyaki
- Edamame tamagoyaki
- Vegetable tamagoyaki
Dashimaki tamago
Dashimaki tamago is a type of tamagoyaki made with dashi, a Japanese stock made from fish and seaweed. This gives the dish a unique umami flavor and a slightly softer texture (because of its higher liquid content) than regular tamagoyaki.
It's a popular menu item at Japanese-style bar restaurants known as izakayas, as well as at sushi restaurants and other Japanese eateries.
Thanks for Stopping By
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!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
More Tamagoyaki Recipes You Might Like
📖 Recipe
The Best Tamagoyaki (Japanese Rolled Omelet)
Print Pin SAVEIngredients
- 3 Eggs, 150g
- 2 tablespoon Soy Milk, 30g
- 3 pinch of Salt, 1g
- Oil for cooking
Instructions
- Make egg mixture: Put eggs, soy milk, and salt in a bowl and mix well by cutting chunks of egg white.
- Strain through a sieve: Strain the mixture through a sieve 2 to 3 times.
- Prepare a pan: Heat a Japanese omelette pan over medium heat, add oil and wipe off excess oil with a paper towel.
- First layer: The egg mixture is added in 3 times. Pour ⅓ of the egg mixture in an entire pan, and when the surface is still soft and the bottom is cooked well, roll it 3 to 4 times from the back and move to the back.
- Second layer: Add some oil if necessary, pour half of the egg mixture, lift the tamagoyaki and pour the mixture under the bottom. When the surface is almost cooked, roll it 3 to 4 times from the back and move to the back.
- Third layer: Repeat step 5.
Video
Notes
- Equipment: Japanese tamaoyaki 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.
Leave a Reply