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!
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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
Ok, let me walk you through how to make it step by step. You can watch this video as well.
- Soak dry hijiki in the water
- Beat eggs in a bowl, add tofu, and whisk until tofu is in small chunks.
- Add salt, soy milk, and mix.
- Heat a Japanese omelet pan, add oil, and cook 1st layer
- Roll it and cook 2nd layer
- 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 on the end. (See: How to make tamagoyaki)
Thick and fluffy tamagoyaki is ready to serve!
It might not be easy to roll it, so it's ok 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 simple taste 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.
Dashi version is called Dashi maki and 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!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes include vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
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📖 Recipe
Tofu and Hijiki Tamagoyaki
Print Pin RateIngredients
- 3 Eggs
- ¼ block Tofu, 80g
- 1 teaspoon Hijiki Seaweed
- 2 tablespoon Soy Milk
- 3 pinches of Salt
- Oil for cooking
Instructions
- Prepare fillings: Soak dry hijiki in the water for 10 minutes and drain. Drain tofu.
- Make an egg mixture: Beat eggs in a bowl, add tofu, and whisk until tofu is in small chunks. 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 ⅓ of the egg mixture, and when the surface is still soft, and the bottom is cooked, roll it 3 to 4 times from the back and move 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. Roll it 3 to 4 times from the back when the surface is almost cooked and move to the back.
- 3rd layer: Repeat step 5.
Video
Notes
- 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.
- It's easier to crumble than rolling a plain tamagoyaki as there are fillings. The first and second layers are fine if they collapse, but it's better to make sure that the third layer is cooked well on the bottom before rolling 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.
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