• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Chef JA Cooks
  • Recipes
  • About
  • Contact
  • 日本語
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Contact
  • Shop
  • 日本語
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » All Recipes » Egg Dishes » Tuna and Scallion Tamagoyaki (Japanese Rolled Omelette)

    Tuna and Scallion Tamagoyaki (Japanese Rolled Omelette)

    Apr 9, 2021 by Chef JA · This post may contain affiliate links

    Jump to Recipe·Print Recipe

    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. You can also watch the video.

    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

    Ok, 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 omelette 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 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.)
    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 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

    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?

    • Japanese steamed rice
    • Kabocha miso soup
    • Tempeh stir fry in teriyaki sauce
    • Pickled cucumber

    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.

    Print
    clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
    Tuna and Scallion Tamagoyaki (Japanese Rolled Omelette)

    Tuna and Scallion Tamagoyaki (Japanese Rolled Omelette)

    • Author: Chef J
    • Prep Time: 5
    • Cook Time: 10
    • Total Time: 15 minutes
    • Yield: 6 to 7 slices 1x
    • Category: Side dish
    • Method: Pan fry
    • Cuisine: Japanese
    • Diet: Low Fat
    Print Recipe
    Pin Recipe

    Description

    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

    Scale
    • 3 Eggs (150g)
    • 2 Tbsp Soy Milk (30g)
    • 3 pinch of Salt (1g)
    • 1 Canned Tuna (70g)
    • 1 Scallion (2g)
    • Oil for cooking

    Instructions

    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.
    3. Prepare a pan: Heat a Japanese omelette pan over medium heat, add oil and wipe off excess oil with a paper towel.
    4. 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.
    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: Repeat step 5.

    Notes

    • Equipment: Japanese omelette 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.

    Keywords: Japanese Tamagoyaki(tuna and scallion), tamagoyaki fillings

    Did you make this recipe?

    Tag @chefjacooks on Instagram and hashtag it #chefjacooks

    More Tamagoyaki Recipes You Might Like

    • Fluffy tamagoyaki(Japanese omelette)
    • Tofu and hijiki tamagoyaki
    • Nori tamagoyaki

    Recent Posts

    napa cabbage rolls in a bowl
    Japanese napa cabbage miso stir-fry
    Japanese napa cabbage coleslaw
    fluffy tamagoyaki(Japanese omelette)
    米粉と豆乳のパンケーキ
    daikon salad

    See More→

    Previous Post: « Tempeh Stir Fry in Japanese Teriyaki Sauce
    Next Post: Panko Crusted Fried Eggplant and Shiitake Mushrooms »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Welcome to Chef JA Cooks!

    Hi, I'm Juri, mama to two energetic children and passionate about making healthy meals for the family. I love sharing simple Japanese home cooking recipes, mostly plant-based recipes (vegan and vegetarian). More about me...

    Popular Recipes

    • Vegan Banana Cake
    • Vegan Matcha Pound Cake
    • Vegetarian Tofu Hambagu(Japanese Hamburger Steak)
    • How To Make Amazake (Fermented Rice Drink)
    • Easy Canned Mackerel Omelet
    • Kake Soba (Japanese Soba Noodle Soup)

    Check All my recipes!

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • 日本語日本語
    • EnglishEnglish

    Footer

    ^ back to top

    About

    • About
    • Contact
    • Shop

    Newsletter

    • Subscribe! for updates

    Chef JA Cooks participates in amazon affiliate marketing programs, which means we may get paid commissions if you purchase products after clicking an affiliate link. No extra cost to you.

    Copyright © 2021 Chef J Cooks