Tuna and Scallion Tamagoyaki (Japanese Rolled Omelet)

5 from 2 votes
JUMP TO RECIPE & VIDEO

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.

Tuna and Scallion Tamagoyaki (Japanese Rolled Omelette)

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!

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).

Ingredients for Tuna and Scallion Tamagoyaki (Japanese Rolled Omelette)
  • 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

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

How to make Tuna and Scallion Tamagoyaki (Japanese Rolled Omelette)
  1. Prepare fillings: Chop scallion, and drain the oil (or water) in a canned tuna. 
  2. 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.)
  3. 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.)
  4. 1st layer: The egg mixture is added in 3 times. Pour 1/3 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.)
  5. 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.
  6. 3rd layer: Pour the rest and repeat the previous step.
Tuna and Scallion Tamagoyaki (Japanese Rolled Omelette)

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 leftovers, store them 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

What to Serve With

Japanese Tamagoyaki(tuna and scallion), rice and soup

Would you like to have a Japanese-style meal served with steamed rice, vegetable dish, soup, and salad?

Thanks for Stopping By!

Holding a slice of Tuna & Scallion Tamagoyaki

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, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.

More Tamagoyaki Recipes You Might Like

Tuna and Scallion Tamagoyaki (Japanese Rolled Omelette)

Tuna and Scallion Tamagoyaki (Japanese Rolled Omelet)

5 from 2 votes
Print Pin Save
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 6 to 7 slices
Author: JURI
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.

Ingredients

  • 3 Eggs, 150g
  • 2 Tbsp Soy Milk, 30g
  • 3 pinches of Salt, 1g
  • 1 Canned Tuna, 70g
  • 1 Scallion, 2g
  • 1 Tbsp 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 1/3 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.

Nutrition

Serving: 1piece | Calories: 57kcal | Protein: 5.2g | Fat: 3.7g | Cholesterol: 183.9mg | Sodium: 126.4mg
Course: Side Dish
Cuisine: Japanese
Keyword: Japanese Tamagoyaki(tuna and scallion), tamagoyaki fillings
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