Tamagoyaki with Nori
Learn how to make Tamagoyaki with Nori – a simple and flavorful Japanese rolled omelet. Perfect for breakfast or bento!
Equipment
Ingredients
Instructions
- Make the Egg Mixture: In a bowl, beat the eggs. Add 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, place 3 slices of nori on top. 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. Place 3 slices of nori on top. 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. Add the remaining 3 slices of nori, roll the omelet.
- Finish and Serve: Remove the tamagoyaki from the pan and let it cool slightly. Slice into even pieces and serve.
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.
Video
Nutrition
Serving: 1sliceCalories: 50kcalProtein: 2.9g
This nutritional information is estimated and provided for general reference only.