Easy Japanese Omelette Recipe – Japanese Style Egg Roll with Seaweed and Cheese (Tomagoyaki)

Japanese egg roll with seaweed and cheese

Author: Dan S

Enjoy delicious and beautiful Japanese Egg Roll with Seaweed and Cheese in just a few easy steps! This easy Japanese Omelette Recipe has detail instructions and tips and can help you succeed on the first try. This dish is perfect for any time of the day!

Hands-on Time: 10 min. Total Time: 10 min.

SHORT VERSION:

In a bowl, lightly beaten 2 eggs, add water, soy sauce, sugar into the egg mix. lightly mix everything. In a Pan, coat a thin layer of oil using brush, pour 1/2 of the egg, distribute evenly. Add half of the seaweed and cheese. Fold the egg into rolls (see below for detail). Repeat the process until you reach your desire number of layers.

TIP:

Tip.1

Don’t beat the egg too thoroughly, a lightly beaten egg can give you different texture from egg yolks and whites.

Tip.2

Keep the heat low so we have plenty of time to play with the eggs.

Tip.3

Let the egg roll cool down before slicing. Otherwise the cheese and egg won’t be able to hold the shape properly. 

GOING THE EXTRA MILE (G.E.M.) – the small steps to take you dish to the next level

G.E.M.1

Aadd Hondashi (1/4 t) to the egg mix for extra flavor. 

COOKWARE:

  • Skillet/pot (~ 6 or smaller, 2 Qt or smaller)
  • Knife
  • Cutting board
  • Measurement spoons
  • Small Brush

INGREDIENTS:

Ingredients

Protein

  • Egg – 2
  • Cheese – 2 to 4 slices

Vegetable:

  • seaweed – 1 large slice, square or rectangular is best.

Sauce/condiments/Spices:

Units: t = teaspoon, T = tablespoon.

*note* relative ratio is more important the absolute amount.

  • water – 30 ml (or 1/8 cup)
  • Soy Sauce – 1/2 t
  • Sugar – 1/4 t
  • (optional) Hodashi – 1/4 t
  • Oil – 1 T

BEFORE COOKING:

Prep.1

In a bowl, lightly beaten 2 eggs.

Prep.2

prep1

Add water (30 ml), soy sauce (1/2 t), sugar (1/4 t), and (optional) Hodashi (1/4 t) into the egg mix, lightly mix everything.

Prep.3

Depending on the seaweed you use, you might want to break them into smaller pieces (but keep them in square or rectangular shape). 

COOKING STEPS:

Cooking.1

cook1

In a non-stick pan, medium to low heat, Add half of the oil (1/2T). Use a brush to make a thin coating of oil in the pan. 

Cooking.2

cook2

Add ~ 1/2 of the egg mix into the pan, tilt the pan or use a spatula to distribute the egg mix evenly across the pan and poke out any the bubbles that came out when cooking.

Cooking.3

cook3

Once the egg mix starts to solidify but not cooked through yet (~ 5 to 10 s depending on your heat), layer 1/2 of seaweed (prefer square shape) and then cheese (1 slice, but you can add as much as you like) onto the egg.

Cooking.4

cook4

Fold the egg not covered by seaweed towards the center, using the edge of the seaweed as guide. 

Cooking.5

cook5

Fold or roll the eggs from “front” (further away) into a “square” or roll.

Cooking.6

cook6

Keep the egg roll in the pan, add the rest of the oil into the pan, and use a brush to coat the pan evenly.

Cooking.7 

cook7 cook8 cook9

Repeat step 2 to 5 with the rest of the ingredients.

Turn off heat and slice the egg roll after it cools down. Your delicious Japanese Omelette is ready to serve!

final1

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Easy Japanese Omelette Recipe - Japanese Style Egg Roll with Seaweed and Cheese (Tomagoyaki)
Delicious and beautiful Japanese Egg Roll with Seaweed and Cheese! Perfect for any time of the day!
Author:
Cuisine: Japanese, Chinese, Asian
Recipe type: Quick and Easy, Egg recipe, breakfast recipe
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • * Egg - 2
  • * Cheese - 2 slices
  • * seaweed - 1 large slice, square or rectangular is best.
  • * water - 30 ml (or ⅛ cup)
  • * Soy Sauce – ½ t
  • * Sugar - ¼ t
  • * (optional) Hodashi - ¼ t
  • * Oil - 1 T
Instructions
  1. In a bowl, lightly beaten 2 eggs.
  2. Add all the sauces (water (30 ml), soy sauce (1/2 t), sugar (1/4 t), and (optional) Hodashi (1/4 t)) into the egg and lightly beaten again. No need to mix thoroughly
  3. Depending on the seaweed you use, you might want to break them into smaller pieces (but keep them in square shape).
  4. In a non-stick pan, medium to low heat, Add half of the oil (1/2T). Use a brush to make a thin coating of oil in the pan.
  5. Add ~ ½ of the egg mix into the pan, tilt the pan or use a spatula to distribute the egg mix evenly across the pan and poke out any the bubbles that came out when cooking.
  6. Once the egg mix starts to solidify but not cooked through yet (~ 5 to 10 s depending on your heat), layer ½ of seaweed (prefer square shape) and then cheese (1 slice) onto the egg.
  7. Fold the egg not covered by seaweed towards the center, using the square seaweed as guide.
  8. Fold or roll the eggs from "front" (further away) into a "square" or roll.
  9. Keep the egg roll in the pan, add the rest of the oil into the pan, and use a brush to coat the pan evenly.
  10. Repeat step 2 to 5 with the rest of the ingredients.
Notes
Don't beat the egg too thoroughly, a lightly beaten egg can give you different texture from egg yolks and whites.
Keep the heat low so we have plenty of time to play with the eggs.
Let the egg roll cool down before slicing. Otherwise the cheese and egg won't be able to hold the shape properly.
Add Hondashi (1/4 t) to the egg mix for extra flavor.

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