Craving a taste of Japan? Look no further than tamagoyaki, the iconic Japanese rolled omelette. From sweet to savory, simple to sophisticated, our collection of 10 tamagoyaki recipes offers a delicious exploration of this versatile dish. Whether you’re a seasoned chef or a kitchen novice, you’ll find the perfect Japanese rolled omelette recipe to satisfy your taste buds. Learn how to master the art of creating the perfect layers and discover a variety of flavor combinations for your tamagoyaki. Get ready to elevate your breakfast, bento box, or sushi experience with these delightful tamagoyaki recipes!
Easy Takoyaki in a Tamagoyaki Pan
This recipe provides a simple method for making delicious and fluffy takoyaki using a tamagoyaki pan. Perfect for a quick snack or a fun meal.
Ingredients
- 50g octopus, cut into small pieces
- 1 tablespoon scallions, finely chopped
- 1 tablespoon tempura bits
- 50g all-purpose flour
- 1 egg
- 1/2 teaspoon dashi stock powder
- 1/2 teaspoon Dashida (Korean beef stock powder)
- 2/3 cup (150ml) water
- Medium-thick sauce, to taste
- Mayonnaise, to taste
- Aonori (dried green seaweed), to taste
- Bonito flakes, to taste
- 1 tablespoon vegetable oil
Instructions
- Prepare the ingredients: Finely chop the scallions and cut the octopus into small pieces.
- Make the batter: In a bowl, whisk together the flour, egg, dashi stock powder, Dashida, and water until smooth.
- Cook the batter: Heat the vegetable oil in a tamagoyaki pan over medium heat. Pour in the batter.
- Add toppings: Sprinkle the octopus, scallions, and tempura bits evenly over the batter.
- Fold the takoyaki: Once the batter is cooked through, gently fold it in half using a spatula, bringing the far side towards you.
- Finish cooking: Reduce the heat to low and cook for a few more minutes, ensuring the inside is heated through.
- Serve: Remove from the pan and top with medium-thick sauce, mayonnaise, aonori, bonito flakes, or any other desired toppings. Enjoy!
The Perfect Cold Tamagoyaki for your Bento Box
This recipe guides you through making a delicious, cold tamagoyaki, ideal for bento boxes. The gentle sweetness and smooth texture make it a delightful addition to any lunch. Follow these steps to master this classic Japanese dish.
Ingredients
- 2 Eggs
- 3 1/3 tablespoons Water (or Dashi Stock for Dashi-maki)
- About 1 tablespoon Sugar (adjust to taste)
- 1 teaspoon Mirin
- 1/2 teaspoon Sake
- Slightly more than 1/8 teaspoon Salt
- Vegetable Oil, as needed
Instructions
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In a bowl, whisk together the eggs, water (or dashi), sugar, mirin, sake, and salt until the egg whites are fully incorporated and no lumps remain. Avoid creating excessive foam.
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Strain the mixture through a mesh strainer, and then through a fine tea strainer for an ultra-smooth texture. Use a spoon to help the mixture pass through the strainer more quickly.
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Lightly oil a tamagoyaki pan using a paper towel soaked in vegetable oil. Heat the pan over medium heat.
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Once the pan is heated, reduce the heat slightly and pour in 1/3 of the egg mixture.
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As bubbles appear, pop them with chopsticks. While the egg is still slightly runny, roll it towards you. Remove the pan from the heat while rolling. If you find rolling difficult, a spatula can be helpful.
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Move the rolled egg to the far side of the pan. Wipe the pan again with the oiled paper towel and pour half of the remaining egg mixture underneath the rolled egg.
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Repeat the rolling process as before, and then cook the final portion of the egg mixture in the same manner. You will have rolled the egg a total of three times.
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At this stage, the center of the tamagoyaki should still be slightly soft.
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Reduce the heat to low to prevent burning and gently press the sides of the tamagoyaki against the pan with a spatula to cook it through.
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Pressing firmly with the spatula in both directions will create a compact and well-formed tamagoyaki without gaps.
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If the roll becomes uneven, you can reshape it by pressing firmly with the spatula.
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After turning off the heat, cover the pan with a lid and allow the tamagoyaki to steam briefly to ensure it’s fully cooked.
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While straining creates the smoothest texture, if you’re short on time, whisking thoroughly is sufficient.
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For the best flavor, chill the tamagoyaki in the refrigerator after it cools to room temperature. Cold tamagoyaki is often preferred over freshly cooked!
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To make dashi-maki, substitute the water with dashi stock, or add ½ teaspoon of dashi granules to the water.
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For a thicker tamagoyaki, increase the amount of ingredients and roll it in more layers.
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If the tamagoyaki tends to burn, lower the heat.
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The sweetness can be adjusted based on the type of sugar or mirin used. Start with a smaller amount of sugar and adjust to your preference.
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If using a well-seasoned tamagoyaki pan, use more oil and lower the heat. Newer non-stick pans are generally easier to use.
Golden Tamagoyaki Recipe
This recipe provides simple instructions for making delicious, golden tamagoyaki. Learn how to create this classic Japanese rolled omelet with just a few ingredients.
Ingredients
- 2 eggs
- 1/2 tablespoon white dashi
- 1/2 tablespoon water
- 1 tablespoon sugar
Instructions
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Beat the eggs in a bowl. Preheat a rectangular tamagoyaki pan or a small non-stick frying pan over low to medium heat.
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In a separate bowl, combine the beaten eggs, white dashi, water, and sugar. Mix well to ensure all ingredients are incorporated.
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Pour a thin layer of the egg mixture into the heated pan. As the egg starts to set, gently roll it up from one end to the other. Push the rolled omelet to the side of the pan.
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Repeat the process by pouring another thin layer of the egg mixture into the pan, making sure it flows under the rolled portion. Roll the omelet again, incorporating the new layer. Continue this process until all the egg mixture is used.
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Once cooked through, remove the tamagoyaki from the pan and let it cool slightly. Slice into desired portions and serve.
Note: This recipe serves as a base, feel free to get creative! Additions like chopped green onions, shredded carrots, or even hijiki seaweed and edamame can enhance the flavor and visual appeal of your tamagoyaki.
Easy Single-Serving Tamagoyaki (with White Dashi)
This recipe provides a simple method for making a delicious, single-serving tamagoyaki using white dashi, perfect for bento boxes.
Ingredients
- 1 medium egg
- 1 generous 1/2 teaspoon white dashi (Yamaki Kappo Shiro Dashi recommended)
- Cooking oil (amount as needed)
Instructions
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Crack the egg into a bowl. While optional, removing the chalaza can create a smoother texture. Add the white dashi and mix well.
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Heat a tamagoyaki pan (or a regular frying pan) over medium heat. Add a small amount of cooking oil.
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Pour the egg mixture into the hot pan. Gently stir the egg to create a slightly fluffy texture.
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Once the egg begins to set, start rolling it from one side of the pan to the other.
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Rotate and shape the rolled tamagoyaki in the pan to ensure it is cooked through.
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Tip: For a neater finish, try “cutting” through the egg mixture while stirring instead of whisking vigorously.
Savory Natto Tamagoyaki (Japanese Rolled Omelette)
This recipe elevates the classic tamagoyaki with the unique flavor and nutritional boost of natto. A simple yet satisfying dish, it’s perfect for breakfast, a light lunch, or as part of a larger Japanese meal. Learn how to create this savory rolled omelette with easy-to-follow steps.
Ingredients
- 1 pack natto
- 2 eggs
- Green onions, to taste
- 1 tablespoon mayonnaise
- 1 tablespoon mentsuyu (Japanese noodle soup base)
- Sesame oil, as needed
- Bonito flakes, to taste
Instructions
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Prepare the Natto: In a bowl, mix the natto with its included sauce. Stir well until the natto develops its characteristic stringy texture.
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Combine Ingredients: In a separate bowl, whisk the eggs thoroughly. Add the chopped green onions, mayonnaise, mentsuyu, and the prepared natto. Mix gently to combine all ingredients.
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Cook the Tamagoyaki: Heat a small amount of sesame oil in a non-stick rectangular pan over medium heat. Pour a thin layer of the egg mixture into the pan. As the edges begin to set, gently roll the omelette towards one side of the pan. Push the rolled portion to the side and pour another thin layer of the egg mixture, ensuring it flows under the rolled portion. Repeat this process until all the egg mixture is used.
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Garnish and Serve: Transfer the cooked tamagoyaki to a cutting board and let it cool slightly. Slice the rolled omelette into bite-sized pieces. Sprinkle with bonito flakes and add a dollop of mayonnaise for extra flavor.
This protein-packed Natto Tamagoyaki is a delicious and healthy way to enjoy a traditional Japanese dish with a twist.
Vegan Tamagoyaki (Egg-Free Japanese Rolled Omelette)
This recipe provides a delicious and easy way to make tamagoyaki without using any eggs. It relies on firm tofu as the base, creating a surprisingly similar texture and appearance to the traditional dish.
Ingredients
- 1 pack (about 5.3 oz) firm tofu
- 1/2 teaspoon butter (vegan butter can be substituted)
- 1 pinch black salt
- 1 dash turmeric (for color)
- 2 teaspoons water-mixed potato starch (or sweet potato starch)
- 3 tablespoons shredded cheese (vegan cheese can be substituted)
Instructions
- In a small bowl, dissolve the potato starch in a small amount of water until smooth.
- Heat a frying pan over medium heat and add the butter. Once melted, crumble the firm tofu into the pan and sauté until lightly browned.
- Season with black salt, add the turmeric for color, and stir in the shredded cheese. Optional: a pinch of oregano can enhance the flavor.
- Pour a thin layer of the tofu mixture into a heated tamagoyaki pan. Important: Do not add all the mixture at once, as it may overflow. Slowly roll the cooked portion from one edge of the pan to the other.
- As the cheese melts and the potato starch sets, the roll will firm up. Continue to cook and roll the omelette layer by layer until all the mixture is used.
Making Delicious Tamagoyaki: A Step-by-Step Guide to Japanese Rolled Omelette
This recipe guides you through creating tamagoyaki, a classic Japanese rolled omelette. With simple ingredients and clear instructions, you’ll be enjoying this savory dish in no time.
Ingredients
- 5 eggs
- 1 tablespoon soy sauce
- 5 tablespoons dashi (broth made from seaweed and smoked fish), or water with a few drops of smoky flavor
- 1 teaspoon mirin (rice vinegar), or white vinegar
- 1/2 teaspoon sugar
- Pinch of salt
- Butter
Equipment
- Non-stick pan (preferably rectangular or square)
Instructions
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Prepare the Egg Mixture: In a bowl, crack the 5 eggs. Using a fork or chopsticks, gently whisk the eggs until just combined. Avoid creating foam.
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Add Flavorings: Add the soy sauce, dashi (or water with smoky flavor), and mirin (or white vinegar) to the egg mixture. Whisk gently to incorporate.
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Sweeten and Season: Stir in the sugar and a pinch of salt. Continue to whisk gently, ensuring no foam forms. In a separate non-stick pan, melt a small amount of butter.
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Cook and Roll: Pour a thin layer of the egg mixture into the heated pan, creating a thin crepe-like layer. Once the bottom is set, gently roll the egg from one end to the other. Push the rolled omelette to the back of the pan. Add a little more butter if needed. Pour another thin layer of the egg mixture into the pan, making sure to lift the rolled portion slightly so the new mixture flows underneath. Once the new layer is set, roll the omelette over itself, incorporating the previous roll. Repeat this process until all the egg mixture is used. Serve the tamagoyaki hot.
Heart-Shaped Tamagoyaki for Bento
This recipe provides a simple method for creating a charming heart-shaped tamagoyaki, perfect for adding a touch of love to your bento box.
Ingredients:
- 2 eggs
- 2 teaspoons sugar
- 2 pinches salt
Instructions:
- Prepare the Egg Mixture: Whisk the eggs, sugar, and salt together until well combined.
- Cook the Tamagoyaki: Cook the egg mixture in a rectangular pan over medium-low heat. Be careful not to burn it. Aim for a thin, evenly cooked sheet.
- Cut the Tamagoyaki: Once cooked, cut the tamagoyaki sheet into the desired length. A longer piece works well for deeper bento boxes.
- Shape the Heart: Cut the tamagoyaki lengthwise, almost but not all the way through. Flip one half over so the cut sides are facing each other, forming a heart shape.
- Add to your Bento: Pack the heart-shaped tamagoyaki into your bento box. It makes a delightful addition to any meal!
Sweet and Savory Tamagoyaki (Japanese Rolled Omelette)
This recipe guides you through making a delicious and authentic Tamagoyaki, a Japanese rolled omelette. With simple ingredients and easy-to-follow steps, you’ll be enjoying this classic dish in no time.
Ingredients
- 3 eggs
- 1 tsp sugar
- 1 tsp soy sauce
- 1 tsp oil
Instructions
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Prepare the Egg Mixture: In a bowl, whisk together the eggs, sugar, and soy sauce. Strain the mixture through a fine-mesh sieve to remove any stringy bits and ensure a smooth texture.
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Cook the Omelette Layers: Lightly oil a rectangular tamagoyaki pan or a small non-stick skillet over medium heat. Divide the egg mixture into three batches. For each batch, pour a thin layer of the mixture into the hot pan. As the edges begin to set, gently fold the sides inwards and roll the omelette tightly towards one end using chopsticks or a spatula. Push the rolled omelette to the side of the pan.
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Repeat and Layer: Pour the next batch of egg mixture into the pan, making sure it flows under the rolled portion of the omelette. As it cooks, lift the first roll slightly to allow the new layer to flow beneath. Roll the omelette again, incorporating the first roll. Repeat this process with the final batch of egg mixture.
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Shape and Rest: Place the finished tamagoyaki on a cutting board lined with a paper towel. Wrap the omelette tightly in the paper towel and gently press to create a compact and even shape. Allow to rest for a few minutes.
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Serve and Enjoy: Remove the paper towel and slice the tamagoyaki into bite-sized pieces. Serve warm and enjoy! This versatile dish is perfect for breakfast, as a side dish, in bento boxes, or as a snack.
Quick & Easy Thick Tamagoyaki Sandwich
Start your day with a satisfying and easy-to-make Thick Tamagoyaki Sandwich. This recipe features a fluffy, savory tamagoyaki filling nestled between slices of your favorite bread and enhanced with a creamy Aurora sauce. It’s a perfect grab-and-go breakfast or a delightful light meal any time of day.
Ingredients
- 2 slices sandwich bread
- 2 large eggs
- 1 teaspoon milk
- 1 teaspoon sugar
- 1 teaspoon mayonnaise
- 1/5 teaspoon salt
- Aurora sauce (1:2 ratio of ketchup to mayonnaise)
Instructions
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Prepare the Tamagoyaki: Whisk together the eggs, milk, sugar, mayonnaise, and salt. Lightly grease a tamagoyaki pan over low heat. Pour in the egg mixture and constantly stir to create soft scrambled eggs.
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Cook and Fold: Once the eggs are 80-90% cooked, turn off the heat. Gently fold the egg mixture in half to form the thick tamagoyaki.
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Assemble the Sandwich: Spread a thin layer of Aurora sauce on one slice of bread. Place the cooked tamagoyaki on top and cover with the other slice of bread.
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Serve: Cut the sandwich in half and enjoy! Pairs perfectly with a warm café au lait.
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Egg Size Tip: This recipe uses large eggs. If using medium eggs, use 3 for an extra fluffy tamagoyaki.
Tips & Serving Suggestions
For a richer flavor, consider using brioche or milk bread. You can also add your favorite fillings like cheese, lettuce, or tomato. This sandwich is delicious served warm or cold.
History of Tamagoyaki
While the exact origins of tamagoyaki are debated, its history is intertwined with the development of Japanese cuisine and the availability of ingredients. One theory suggests tamagoyaki’s predecessor emerged sometime during the Edo period (1603-1868) when sugar became more readily available in Japan. This allowed for a sweeter, more refined version of the egg dish to develop. Thick, rolled omelettes became a popular addition to celebratory meals and bento boxes.
Another theory links tamagoyaki’s ancestry to the earlier atsuyaki tamago, a thicker, simpler omelette prepared in a rectangular pan. Atsuyaki tamago predates the Edo period and lacks the sweetness characteristic of modern tamagoyaki. Over time, as culinary techniques evolved and ingredients like soy sauce and mirin (sweet rice wine) became commonplace, atsuyaki tamago likely transformed into the delicate, layered tamagoyaki we know today.
Regardless of its precise beginnings, tamagoyaki holds a significant place in Japanese culinary tradition. Its beautiful presentation and subtle sweetness make it a beloved dish enjoyed by people of all ages. From everyday meals to special occasions, tamagoyaki remains a staple of Japanese cuisine, representing both culinary skill and cultural heritage.
Nutritional Content and Benefits of Eggs
Eggs are a nutritional powerhouse, packed with essential vitamins and minerals. A single large egg contains a good source of high-quality protein, crucial for building and repairing tissues. They also contain all nine essential amino acids, making them a complete protein.
Beyond protein, eggs provide vitamins like A, D, E, and B12, along with minerals such as iron, selenium, and choline. Choline is particularly important for brain health and development.
The benefits of consuming eggs extend to various aspects of health. The protein content helps with satiety, potentially aiding in weight management. The nutrients contribute to eye health, boost the immune system, and support healthy cell growth.
While egg yolks were once demonized for their cholesterol content, recent research suggests that dietary cholesterol has less of an impact on blood cholesterol than previously thought. For most healthy individuals, moderate egg consumption can be part of a balanced diet.
Incorporating eggs into your diet, such as through delicious tamagoyaki, provides a convenient and versatile way to enjoy their numerous nutritional benefits. From supporting muscle growth to promoting brain health, eggs offer a wide range of advantages for overall well-being.
Tips for Choosing Quality Eggs
Since eggs are the star ingredient in tamagoyaki, their quality directly impacts the final dish. Choosing fresh, high-quality eggs will make a noticeable difference in both the taste and texture of your rolled omelette.
Look for eggs with a firm, unblemished shell. Cracks or thin spots can indicate older eggs or potential contamination. Check the expiration date, of course, but also pay attention to the grade. While grade doesn’t always guarantee freshness, it does reflect the egg’s interior quality, like the thickness of the white and the roundness of the yolk.
Once you crack the egg, a fresh egg will have a bright, plump yolk that stands up tall and a thick, viscous white that surrounds it. A runny, flat yolk and watery white can be a sign of an older egg. The smell should be neutral – any sulfurous odor is a definite red flag.
For the best tamagoyaki, consider using fresh, locally sourced eggs whenever possible. Farmers’ markets are often a good source for high-quality eggs. Ultimately, selecting the best eggs will elevate your tamagoyaki to a new level of deliciousness.