Japanese Egg Roll (Tamagoyaki)
Make a delicious Japanese Egg Roll (Tamagoyaki) at home! This light, fluffy omelet is slightly sweet and savory—great for breakfast or a bento lunch!
Servings: 4
Calories: 56kcal
Equipment
- makiyakinabe (rectangular egg rolling pan) or omelet pan
- bamboo sushi mat (nice to have but optional)
Ingredients
- 1 teaspoon Dashi
dried powder - 3 tablespoon Warm water
- 3 Eggs
beaten - 1 tablespoon Milk
or dairy free alternative like almond milk - 1 teaspoon Sugar
or sugar alternative - 1 teaspoon Mirin
or aji-mirin - Oil to prevent sticking to the pan
Instructions
- Dissolve dashi granules in warm water. Stir well. (makes 3 tablespoons of dashi broth so you can make a few tamagoyaki rolls)
- In a bowl, add 1 tablespoon of the liquid dashi broth mixture, eggs, milk or dairy free alternative, sugar and mirin. Beat well until all ingredients are well incorporated.
- Oil a makiyakinabe (rectangular egg rolling pan) or regular omelet pan well. We like to use an oil soaked paper towel to do this so there is not too much oil and make sure you get up on the sides of the pan too. Keep your oil near your pan as you will need to oil your pan between each new egg roll to prevent sticking.
- Heat your pan to a medium heat. Test to see if your pan is ready by dripping a couple of drops of the egg mixture. If the egg mixture sizzles, you are good to go. Do not heat the pan so high that the pan is smoking. The heat should be a medium heat.
- Pour ⅓ of your egg mixture into the pan. Tilt the pan so the egg covers the bottom of the pan. Use either chopsticks, a spatula or whatever you need to grab the edge of the egg omelet and roll carefully and gently vertically from one side of the pan to the end of the pan. Poke any bubbles that occur along the way. Make sure your egg roll end up at the end of the pan. If your pan gets too hot, turn down the heat on your burner or just lift the pan off the burner for a moment. You are going to add a total of 3 layers to your Japanese Egg Roll Tamagoyaki.
- Oil your pan again and add ⅓ of the egg mixture to the pan. This time carefully lift the cooked egg roll in the pan and allow the liquid egg mixture to go underneath. Tilt your pan to each side and lift the edge of the cooked egg roll so that the uncooked egg gets around the sides of the cooked egg roll. Starting with cooked egg roll side, carefully grab and roll and keep your tomagoyaki down to the opposite side of the pan. Remember to poke holes with any bubbles that occur along the way. If the pan is getting too hot, take it off the heat for a moment and adjust your stovetop temperature.
- Okay now for the last layer… Oil your pan again on the bottom and sides. Add the last ⅓ of egg mixture to the pan. Tilt up the cooked egg roll and allow the uncooked egg to get underneath the roll and on the side of the egg roll. Starting from the large cooked egg roll side, roll your tamagoyaki to the opposite side of the pan. Slowly and gently. Poke any bubbles that occur along the way. Allow your finished cooked Japanese egg roll tamagoyaki to sit at the edge of the pan for a moment. Do not worry if your egg is not completely cooked. The egg will continue to cook while resting in the wooden sushi roll.
- Place your Japanese egg roll in a wooden sushi roll and gently but firmly roll and hold to form a perfect circle. Allow your tamagoyaki to rest for about 3-4 minutes and if you want you can even place a plate on top for added pressure.
- Place your tamagoyaki on a cutting board and with a sawing motion, slice your egg roll into 8 slices. Serve and enjoy! いただきます (Itadakimasu) – Let’s Eat!
Video
Notes
If you like your Japanese egg roll sweeter add more sugar.
Diabetic or following a low carb/keto diet? Exchange the sugar with stevia and milk with a heavy cream or non-dairy of choice and hold the mirin.
If you are a pro at rolling tamagoyaki, add 3 tablespoons of dashi broth and skip the milk.
Feel free to add any additions like sliced green onions, crab meat, or nori (seaweed sheets) to your egg layers for a delicious change.
Tips from 4 amazing Japanese home Chefs
- Oil your pan well in the beginning and before each layer of added egg.
- Light flavored oil works best but use what you have on hand and for us that just happened to be olive oil
- Always preheat your pan to a medium heat and pretest with a little of the egg mixture. If the egg mixture sizzle when it hits the pan, you are ready to go. Your pan should not be so hot that it is smoking.
- 3 eggs and 3 layers works best
- You will have to adjust the heat during the cooking process and may even need to take the pan off the heat for a bit if using an electric cooktop. (For this video, we had to shoot on this electric ceramic cooktop that shuts off when you take the pan off the heat. Don’t even get us started but that is not the most convenient thing to happen while cooking tamagoyaki)
- Make sure that you get the egg layer up on the sides and underneath the previous egg layer to get the most uniform and beautiful roll.
- Feel free to us a spatula, chop sticks or even the wooden lid to roll. You can see that we have used both to get to the finished product.
- It is okay if your egg is not all the way cooked at the end as it will finish cooking on the bamboo sushi mat after you have rolled it and leave it set for 3 minutes.
- When you cut your Japanese Egg Roll use a sawing motion back and forth and gentle so you keep its round shape.
- Be patient with yourself. The first time you make a Japanese Egg Roll Tamagoyaki it might not be the prettiest roll but with each try your skills will get better and better.
- If you want to make this keto friendly or low carb, substitute stevia for sugar and substitute heavy cream for milk and skip the mirin.
Nutrition
Serving: 2slices | Calories: 56kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 52mg | Potassium: 53mg | Sugar: 1g | Vitamin A: 184IU | Calcium: 24mg | Iron: 1mg