Sesame-Ginger Tamagoyaki Rolled Omelet

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A delicate rolled omelet with subtle ginger and sesame flavor, perfect for breakfast or bento boxes. This Japanese recipe, ready in about 18 minutes, pairs large eggs, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 1, 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.

Ingredients

• 3 large eggs
• 1 tsp soy sauce
• 1/2 tsp mirin
• 1/4 tsp sesame oil
• 1 tsp grated fresh ginger
• 1 tbsp finely chopped green onions
• 1/2 tsp toasted sesame seeds

Nonstick pans that release eggs cleanly → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Whisk eggs in a bowl until fully combined; stir in soy sauce, mirin, sesame oil, and grated ginger.
2. Step 2: Heat a nonstick skillet over medium-low; add a thin layer of oil and swirl to coat.
3. Step 3: Pour in 1/3 of egg mixture, tilting pan to spread evenly; cook until edges set but center remains slightly runny (about 1 minute).
4. Step 4: Fold cooked layer over itself with a spatula; push to one side of pan.
5. Step 5: Add another 1/3 of egg mixture, spreading evenly; cook until set (1 minute), then fold again.
6. Step 6: Repeat with remaining egg mixture, folding each layer until all eggs are cooked.
7. Step 7: Slide onto plate, garnish with green onions and sesame seeds before slicing.