This sweet and savory Tamagoyaki recipe showcases the versatility of eggs in the most delicious way.
I’ve made many earnest attempts to prepare tamagoyaki, the silky Japanese rolled omelet, over the past five years. Sadly, every single attempt was a comically bad failure—until I tried this recipe.
For a while there, I had given up and resorted to simply adding a dash of soy sauce and a bit of sugar or honey to my scrambled eggs in an attempt to approximate the subtly sweet umami flavor of tamagoyaki.
I watched my friends roll this dish perfectly on the first try, while I continued to fumble. But my patient friends still gobbled up my failed recipe attempts, told me not to worry, and kept promising I’d get it next time.
This straightforward recipe will make anyone feel capable of making cute and elaborate-looking tamagoyaki. In under 20 minutes, you too can whip up this flavorful Japanese omelet for a tasty (and portable) meal.
Is Tamagoyaki Healthy?
This tamagoyaki recipe is naturally low in carbs, and the eggs in this dish offer plenty of protein and healthy fats. If you’re trying to cut down on sugar, you can opt for a sugar substitute like monk fruit or stevia to keep the sweetness while lowering your carb intake. To make this recipe gluten-free, you can use a gluten-free soy sauce or tamari.
Rolling Your Tamagoyaki
You might find yourself intimidated by the process of rolling this omelet, but don’t fret. Even if it takes a few attempts, be patient with yourself until you get the hang of it. In order to get the right texture, you have to carefully layer thin sheets of egg as the omelet cooks. This process involves cooking small amounts of the egg mixture very slowly in a square or rectangular pan (also called a tamagoyaki pan), rolling them up, and then adding more egg to form another layer. I find it helpful to use a wooden spatula or chopsticks to gently lift and roll the omelet after each layer sets. You may need to practice a few times to master the rolling technique, but once you do, it becomes much easier and is so incredibly gratifying.
FAQs & Tips
Store your leftover tamagoyaki in an airtight container in the fridge for up to 2 days. You can also freeze it for up to 2 weeks. Simply wrap the tamagoyaki in plastic wrap to avoid freezer burn and transfer it to a Ziploc bag. The omelet is also delicious cold.
If you don’t have a square or rectangular tamagoyaki pan, you can still make this dish using a round pan. You can achieve similar results by rolling the omelet into a cylinder or log shape rather than the traditional rectangle.
If you’re looking to add more protein to this dish, feel free to incorporate ingredients like cooked shrimp, crab, or chicken into your tamagoyaki. Make sure to finely chop these ingredients and add them after the first few layers of egg have set.
Serving Suggestions
Serve this yummy tamagoyaki with a side of Steamed Rice or try this Roasted Cauliflower Rice to keep it low carb. Add this Sunomono (Japanese Cucumber Salad) or this Pickled Daikon for a fresh contrast. And if you’re anything like me, you’ll find that leftover Vegetable Fried Rice makes another tasty addition to this breakfast.
Tamagoyaki
Ingredients
- 3 large eggs
- 1 1/4 teaspoons sugar
- 3/4 teaspoon light soy sauce
- 1 tablespoon water
- Vegetable oil for greasing the pan
Instructions
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In a bowl, gently whisk the eggs together with the sugar, soy sauce, and water until they are thoroughly mixed.
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Heat a nonstick pan over medium and lightly grease with oil.
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Pour a thin layer of the egg mixture into the pan, tilting to cover the bottom evenly. Cook until the egg is mostly set but still slightly moist on top.
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Starting from one end, gently roll the egg to the other side of the pan.
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If necessary, grease the pan again. Shift the rolled egg to the side. Add a thin layer of the egg mixture.
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After this new layer is mostly set, use a spatula to roll it over the folded omelet, continuing to roll it into a rectangle. Repeat until all egg mixture is used.
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Remove the omelet from the pan, let cool, slice, and serve.
Nutrition
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