Tamagoyaki with Tuna (Japanese Rolled Omelet)
Try this easy Tamagoyaki with Tuna recipe! Soft, fluffy, and packed with flavor, it’s a protein-rich Japanese omelet you’ll love.
Looking for more tamagoyaki recipes? Try my Sugar-Free Tamagoyaki, Nori Tamagoyaki, or Tofu Tamagoyaki!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Tamagoyaki with Tuna:
How To Make Tamagoyaki with Tuna: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Beat the eggs in a bowl, add tuna, chopped scallions, salt, and soy milk, and mix well.
Step 2
Heat a Japanese omelet pan, add oil, and pour in a thin layer of the egg mixture to cook the 1st layer.
Step 3
Once set, pour more egg mixture, cook the 2nd layer, and roll it.
Step 4
Repeat with the remaining egg mixture to cook the 3rd layer and roll it up.
Slice it up, plate it, and enjoy your freshly made tuna tamagoyaki!
What To Serve With
Tamagoyaki is a versatile dish that complements a wide variety of dishes. Here are some ideas to inspire your meal planning:
Filling Variations
Here are other tamagoyaki filling ideas:
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More Japanese Egg Dishes You Will Love
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I hope you enjoy this Tamagoyaki with Tuna! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
Tamagoyaki with Tuna (Japanese Rolled Omelet)
Print Pin SaveEquipment
- Tamagoyaki pan (13 x 18cm/5.1 x 7.1 inch) : If you don’t have one, you can use a small round pan. The shape won’t be square, but the ends will have a nice rounded finish.
Ingredients
- 1 Canned Tuna, drained
- 1 Scallion, chopped
- 3 Eggs
- 2 Tbsp Soy Milk
- Salt, to taste
- Vegetable Oil, as needed for cooking
Instructions
- Prepare the Fillings: Chop scallion, and drain the oil (or water) in a canned tuna.
- Make the Egg Mixture: In a bowl, beat the eggs. Add tuna, scallions, salt, and soy milk, then mix until well combined.
- Prepare the Pan: Heat a tamagoyaki pan over medium heat. Add a little vegetable oil and use a paper towel to wipe off any excess, leaving a thin coating.
- Cook the 1st Layer: Pour one-third of the egg mixture into the pan. When the surface is still slightly soft, but the bottom is cooked. Roll the omelet from the far edge toward you, then push it back to the far edge of the pan.
- Cook the 2nd Layer: Add a little oil if needed. Pour half of the remaining egg mixture into the pan, lifting the rolled omelet slightly to let the mixture flow underneath. Once the surface is almost set, roll the omelet again and move it to the back of the pan.
- Cook the 3rd Layer: Pour the rest of the egg mixture into the pan, repeating the same process as the second layer.
- Finish and Serve: Remove the tamagoyaki from the pan and let it cool slightly. Slice into even pieces and serve.
Video
Notes
- Storage: Store in the refrigerator for up to 3 days.
- Substitute: You can replace soy milk with any of your choice, such as oat or almond milk.
- Don’t worry if your first roll looks messy—you can fix it as you go.
- If the tamagoyaki loses its shape, cover it with a paper towel and gently reshape it.
- Avoid overcooking, as it will dry out. Roll the omelet while the surface is still a little soft.
- I use chopsticks to roll, but a rubber or silicone spatula can make it easier if you’re new to making tamagoyaki.
- Freshly made tamagoyaki is fragile, so let it cool slightly before slicing to avoid crumbling.
