Tamago Maki Also Tamagoyaki Japanese Egg Roll
Delight in the subtle sweetness and delicate layers of **Tamago Maki, also known as Tamagoyaki, the classic Japanese egg roll**. This versatile dish combines fluffy, golden layers of seasoned egg with the umami-rich flavors of soy sauce, mirin, and optional dashi stock. Perfectly shaped using a traditional rectangular pan, the rolled omelet can be enjoyed on its own or transformed into Tamago Maki—a sushi roll wrapped in nori and paired with seasoned sushi rice. This recipe is as beautiful as it is delicious, blending artful technique with traditional Japanese flavors to create a dish that's perfect for any occasion, from elegant bento boxes to sushi night at home. With its quick 25-minute prep and cook time, this dish is both approachable and impressive. Pair it with soy sauce or pickled ginger for a gourmet Japanese experience!
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Ingredients
- 4 pieces eggs
- 1 teaspoon light soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 1.5 teaspoons sugar
- 1 tablespoon dashi stock (optional)
- 1 sheet nori sheet (for Tamago Maki)
- 1 cup cooked sushi rice (for Tamago Maki)
- 1 teaspoon oil (vegetable or neutral)
Directions
Step 1
In a mixing bowl, crack the eggs and whisk them thoroughly until yolks and whites are combined.
Step 2
Add the soy sauce, mirin, sugar, and dashi stock (if using) to the eggs, and mix until the sugar is dissolved. Strain the mixture through a fine sieve to remove any lumps and create a smoother liquid.
Step 3
Heat a Tamagoyaki pan (rectangular non-stick pan) or a regular small non-stick skillet over medium-low heat. Lightly grease the pan with a small amount of oil using a paper towel.
Step 4
Pour a thin layer of the egg mixture into the pan, tilting it to spread evenly. Let it cook until the edges start to set, but the surface is still slightly wet.
Step 5
Using a spatula or chopsticks, gently roll the layer of egg from one end to the other. Push the rolled egg to one side of the pan.
Step 6
Add another thin layer of the egg mixture, lifting the rolled egg slightly to let the new mixture flow underneath. Let it cook, then roll the egg again, incorporating the new layer. Repeat this process until all the egg mixture is used up.
Step 7
Once the Tamagoyaki is cooked, transfer it to a bamboo sushi mat (or a clean cutting board) and let it cool slightly. Shape it gently into a rectangle if needed.
Step 8
For Tamago Maki, place a sheet of nori on a bamboo sushi mat with the shiny side down. Spread a thin layer of cooked sushi rice over the nori, leaving about 1 inch of space at the top edge.
Step 9
Place a slice of the cooled Tamagoyaki horizontally about 1/3 of the way up from the bottom of the nori sheet. Roll the sushi tightly using the bamboo mat, pressing gently to seal the edge.
Step 10
Slice the Tamago Maki roll into bite-sized pieces, and serve with soy sauce or pickled ginger if desired. If serving as just Tamagoyaki, cut the rolled egg into thick slices and plate as is.
Nutrition Facts
| Serving size | (449.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 661.9 |
| Total Fat 24.3g | 0% |
| Saturated Fat 6.9g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 744mg | 0% |
| Sodium 669.2mg | 0% |
| Total Carbohydrate 73.3g | 0% |
| Dietary Fiber 1.3g | 0% |
| Total Sugars 13.8g | |
| Protein 31.4g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 142.7mg | 0% |
| Iron 4.5mg | 0% |
| Potassium 410.7mg | 0% |
Source of Calories