2025.06.01

Savory Tamagoyaki with Nori (Japanese Rolled Omelette/ のり卵焼き)

Nico

Norio

Hey Yakki, have you tried making Japanese rolled omelette called “tamagoyaki(卵焼き)”?

Yakki

Nope, you need a square pan for it, right? I don’t have one.

Emika

No worries, guys! It’s absolutely possible to make fluffy tamagoyaki without any special equipments.

Emika

Without sugar, today’s tamagoyaki is more savory than conventional recipes.

Instead of sugar, we use nori seaweed, which elevates its appearance and umami flavor.

Let’s dive in!

Japanese Mom’s Savory Rolled Omelette / のり卵焼き

Servings

In a small bowl, put eggs, white dashi, mirin, and soy sauce. Using chopsticks or a whisk beater, give it a thorough whisk for 30-60 seconds until you see no egg whites left.
Cut a large nori sheet into 3 pieces.
Preheat a non-stick small skillet pan over medium. Using cooking paper, lightly coat the pan with some oil.

Add 1/3 of the egg mixture, spreading it evenly by tilting the pan. Once the egg gets half-cooked, place 1/3 of nori on the egg layer, and quickly fold both sides of the egg layer inside to form a rectangular.
(Tip: To make it nice and fluffy, don't wait until fully-cooked! The speed matters here.)
Lifting the pan off the heat, slide chopsticks or a spatula under the bottom of the egg layer.
Roll the egg up, front to back of the pan (Just like rolling a yoga-mat up). Slide the roll from the back to the front to the pan for the next.
Oil-coat the pan surface again. Repeat the layering and rolling step 2 more times with 2/3 and 3/3 of the egg mixture. (Imagine rolling another yoga-mat over the rolled one.)
Gently slide the tamagoyaki onto a cutting board. Let it cool down for 3-5 minutes for better slicing.
With a sharp knife, slice the roll into thick pieces. Serve, garnish, and enjoy!