If you love tamagoyaki and are looking for a filing idea? Please try this tuna and scallion tamagoyaki. It's a flavorful and easy-to-make Japanese egg dish.
Tamagoyaki is a staple side dish in Japanese home cooking. It's great for breakfast, lunch, dinner, or any meal.
Simple plain tamagoyaki is good, but this tuna and scallion tamagoyaki is perfect for you if you are looking for variations.
- This recipe is for you if:
- You love Japanese tamagoyaki.
- You love Japanese egg dish.
- You are looking for a tamagoyaki filling idea.
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 egg dish
- Use 3 eggs
- Season with salt
- Fillings: canned tuna and scallion
📋 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.
- Canned tuna: You can use both canned tuna in water or oil. Use the one with no salt added.
- Scallion
🔪Instructions
Ok, let me walk you through how to make it step by step. You can watch this video as well.
- Prepare fillings: Chop scallion, and drain the oil (or water) in a canned tuna.
- Make an egg mixture: Beat eggs in a bowl, add fillings, salt, and soy milk, and mix. (Cutting the chunk of egg white with chopsticks makes the mixture mix evenly.)
- Prepare a pan: Heat a Japanese omelet pan over medium heat, add oil and wipe off excess oil with a paper towel. (Spread the oil on the side as well.)
- 1st layer: The egg mixture is added in 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. (If you see bubbles on the surface, poke with chopsticks to break it to make it flat and cook evenly. It's ok if the first layer becomes a little messy as you can recover it later.)
- 2nd 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.
- 3rd layer: Pour the rest and repeat the previous step.
Here you go!
If the shape isn't perfect, don't worry, you can wrap it up with a paper towel and shape it by hand. Let it cool down as it's fragile right from the pan and cut it into the size you like.
If you have leftover, store 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
What to serve with
Would you like to have a Japanese-style meal served with steamed rice, vegetable dish, soup, and salad?
Thanks for Stopping By
Tuna and scallion tamagoyaki is a tasty, simple, and easy-to-make Japanese tamagoyaki recipe. Do you like to serve with steamed rice and miso soup and have an authentic Japanese lunch?
I hope you will like the recipe:)
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
Tuna and Scallion Tamagoyaki (Japanese Rolled Omelet)
Print Pin RateIngredients
- 3 Eggs, 150g
- 2 tablespoon Soy Milk, 30g
- 3 pinches of Salt, 1g
- 1 Canned Tuna, 70g
- 1 Scallion, 2g
- 1 tablespoon Oil for cooking
Instructions
- Prepare fillings: Chop scallion, and drain the oil (or water) in a canned tuna.
- Make an egg mixture: Beat eggs in a bowl, add fillings, salt, and 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 in 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. When the surface is almost cooked, roll it 3 to 4 times from the back 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.
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