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Tuna and Scallion Tamagoyaki (Japanese Rolled Omelette)

Tuna and Scallion Tamagoyaki (Japanese Rolled Omelet)

  • Author: JURI
  • 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


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.


  • 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


  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 omelet 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 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.
  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.


  • 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.

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