Egg and Scallion Tamagoyaki Japanese Rolled Omelette

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

Fluffy layers of sweet and savory rolled egg omelette accented with fresh scallions, a staple in Japanese breakfasts and bento boxes. This Japanese-inspired sushi recipe, ready in about 20 minutes, pairs large eggs, dashi stock, 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: 10 min Cook: 10 min Serves 2 Japanese cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 4 large eggs, 2 tbsp dashi stock, 1 tsp soy sauce, 1 tsp mirin, and 1 tsp sugar until well combined and slightly frothy.
  2. Step 2: Stir in 2 finely chopped scallions evenly into the egg mixture.
  3. Step 3: Heat a tamagoyaki pan or small nonstick skillet over medium heat and lightly grease with 1 tbsp vegetable oil using a paper towel.
  4. Step 4: Pour a thin layer of egg mixture (about 1/4 cup) into the pan, tilting to spread evenly. Cook for 1-2 minutes until the edges begin to set but the surface is still slightly runny.
  5. Step 5: Using a spatula or chopsticks, gently roll the egg layer from one side to the other into a log shape. Move the rolled egg to one side of the pan.
  6. Step 6: Re-grease the pan lightly if needed, pour another thin layer of egg mixture under the rolled egg, and repeat the rolling process until all egg mixture is used, about 3-4 layers.
  7. Step 7: Remove the rolled omelette from the pan and let it rest for 2 minutes before slicing into 1-inch thick pieces. Serve warm or at room temperature.

Frequently asked questions

How long does Egg and Scallion Tamagoyaki Japanese Rolled Omelette take to make?

Total time is about 20 minutes (10 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 Tamagoyaki Japanese 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 Tamagoyaki Japanese 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 Tamagoyaki Japanese 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 Tamagoyaki Japanese Rolled Omelette?

Japanese sushi 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.

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