Tamagoyaki (Japanese Rolled Eggs Omelette)

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This Japanese recipe is very practical, not much different from the omelet that we usually eat everyday. It’s just that it looks like a roll cake. This tamagoyaki is suitable as a side dish for cooked rice or as a food decoration.

tamagoyaki recipe eggs roll japanese


  • 3 Chicken eggs
  • 1 tablespoon of liquid milk
  • 1 tablespoon finely chopped carrots
  • 1 tablespoon finely chopped shallots
  • 1 tablespoon finely sliced ​​chives
  • 1/2 teaspoon salt
  • 1/2 tablespoon granulated sugar
  • Pepper to taste

How to make Japanese egg rolls:

  1. Beat eggs with liquid milk, then strain.
  2. Add the carrots, shallots, green onions, salt, sugar and pepper.
  3. Heat cooking oil in a rectangular nonstick skillet. Cook 1/4 of the egg until it is half cooked. Roll one side of the egg, then grease the part of the pan that is not covered with oil or margarine.
  4. Pour 1/4 of the omelette batter over the unrolled omelette and cook until it’s half cooked.
  5. Roll all the pieces, then do the same thing until the dough runs out.
  6. Wait for the omelets to cool so they are easy to cut.

That’s how to make egg rolls as delicious as Japanese restaurants.