Egg and Scallion Tamago Yaki Rolled Omelette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sweet and savory Japanese rolled omelette flavored with scallions, perfect for breakfast or as a sushi topping. This Japanese recipe, ready in about 15 minutes, pairs large eggs, mirin, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 10 min Serves 2 Japanese cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a medium bowl, whisk together 4 large eggs, 2 tbsp mirin, 1 tsp soy sauce, and 1 tsp granulated sugar until the mixture is smooth and slightly frothy. Stir in 3 tbsp finely chopped scallions.
  2. Step 2: Heat a rectangular or nonstick skillet over medium heat and brush with 1 tbsp vegetable oil. Pour a thin layer of the egg mixture (about 1/4 cup) into the pan, tilting to cover the surface evenly.
  3. Step 3: When the egg is mostly set but still slightly wet on top (about 1-2 minutes), use a spatula to roll it from one end to the other. Push the rolled omelette to one side of the pan.
  4. Step 4: Brush the pan with a little more oil and pour another thin layer of egg mixture underneath the rolled omelette. When set, roll the omelette again toward the opposite side. Repeat until all egg mixture is used.
  5. Step 5: Remove from pan and let rest for 2 minutes. Slice into 1/2-inch thick pieces and serve warm or at room temperature.

Frequently asked questions

How long does Egg and Scallion Tamago Yaki Rolled Omelette take to make?

Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Egg and Scallion Tamago Yaki Rolled Omelette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.

Can I substitute ingredients in Egg and Scallion Tamago Yaki Rolled Omelette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Egg and Scallion Tamago Yaki Rolled Omelette for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Egg and Scallion Tamago Yaki Rolled Omelette?

Japanese japanese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes