Tamagoyaki with Tuna
Try this easy Tamagoyaki with Tuna recipe! Soft, fluffy, and packed with flavor, it's a protein-rich Japanese omelet you’ll love.
Equipment
Ingredients
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.
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: 1pieceCalories: 57kcalProtein: 5.2g
This nutritional information is estimated and provided for general reference only.