Tofu and Hijiki Tamagoyaki (Japanese Rolled Omelet)

If you are looking for tamagoyaki variations that are easy and healthy, then feel free to give this tofu and hijiki tamagoyaki recipe a shot. It has all the flavors of Japan in one bite!

Tamagoyaki is one of the most popular Japanese egg dishes that everyone adores. It’s easy to make, delicious, and with a variety of flavors, depending on what you put in it!

One of my favorite variations includes tofu and hijiki seaweed. They provide a friendly, gentle flavor that is also healthy for you!

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 tamagoyaki filling ideas.

I will show you how to make it step by step in this recipe. Are you ready? Let’s get started!

About This Recipe

• Japanese rolled omelet
• Use 3 eggs
• Season with salt
• Fillings: tofu and hijiki
• Vegetarian dish

📋 Ingredients

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

• Eggs
• Tofu: I use firm tofu in this recipe, but you can also use silkin tofu.
• Hijiki seaweed: Use dried hijiki seaweed. Find out more about hijiki in the “Hijiki seaweed salad” recipe.
• 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

🔪Instructions

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

1. Soak dry hijiki in the water
2. Beat eggs in a bowl, add tofu, and whisk until tofu is in small chunks.
3. Add salt and soy milk, and mix.
4. Heat a Japanese omelet pan, add oil, and cook 1st layer
5. Roll it and cook 2nd layer
6. Roll it and cook 3rd layer

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, and it will be round at the end. (See: How to make tamagoyaki)

Thick and fluffy tamagoyaki is ready to serve!

Rolling it might not be easy, so it’s okay if the first and second layers are collapsed (you can see it in the video), but make sure the third layer is cooked well on the bottom before rolling it.

And 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.

Variations

Seasoning

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.

Fillings

Here are other tamagoyaki filling ideas:

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

Thanks for Stopping By!

Adding tofu makes the tamagoyaki extra fluffy! If you are looking for a new idea for tamagoyaki, please try this recipe!

I hope you will like it 🙂

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!

More Tamagoyaki Recipes You Might Like

• How to Make Fluffy Tamagoyaki
• Tuna and Scallion Tamagoyaki
• Nori Tamagoyaki