Main Page
Fast and tasty
Omelet in Japanese

Japanese-Style Omelet (Tamagoyaki)

A tasty, savory, and satisfying Japanese-style omelet for breakfast! Japanese cuisine… whenever I hear the phrase, the whole culture seems to unfold before my eyes. The distinctive presentation, the focus on only natural ingredients, the special etiquette at the table — it's all wrapped up in those two words. Of course, the first thing that comes to mind is everyone's beloved sushi rolls, which have become so trendy in recent years. But rolls are hardly the only thing the Japanese eat :) Here I want to share a recipe for a Japanese omelet. Give it a try — you'll even enjoy the process of making it!

Katerina

Recipe author

Composition / ingredients

Servings:

Eggs

Soy sauce

Fresh herbs

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 9 g

Fats 62 % 23 g

Carbohydrates 14 % 5 g

257 kcal

GI: 80 / 20 / 0

Cooking method

Cooking time: 15 min

Step 1:

Step 1:
Step 2:

Step 2:
Step 3:

Step 3:
Step 4:

Step 4:
Step 5:

Step 5:
Step 6:

Step 6:
Step 7:

Step 7:

Whisk together the eggs, soy sauce, herbs, and mayonnaise — everything at once. For a proper Japanese omelet, it's best to use a rectangular pan (part of that distinctive presentation I mentioned); I don't have one, so I used a regular skillet, and I don't think the flavor suffered much :) Pour a thin layer of the egg mixture into the pan, spreading it across the whole surface. Cook it, then roll it up toward one side of the pan. Pour more egg mixture over the empty part of the pan, lifting the cooked roll so a little runs underneath it, cook again, and roll it all up toward the other side. Keep going until all the egg mixture is used up. Rolling that egg log back and forth is genuinely fun :) To serve, slice the omelet into pieces and top with red caviar. As the Japanese say, itadakimasu! :)