Japanese Rolled Omelet (Tamagoyaki) Using Shio Koji

Japanese Rolled Omelet Tamagoyaki Using Shio Koji

Tamagoyaki, or Japanese rolled omelet, is a staple in bento boxes and a comforting side dish that also pairs wonderfully with a drink. It is made by layering thin sheets of egg mixture, which helps it stay fluffy, soft, and delicious—even after it cools.

Repeat this process until we use up all the egg mixure

In this version, I use shio koji to bring out a subtle umami depth, natural sweetness, and a wonderfully moist texture. While this recipe features shio koji, the same rolling technique can be used with any egg mixture, so once you get the hang of it, you’ll be able to make all kinds of tasty variations.

Japanese Rolled Omelet (Tamagoyaki) Using Shio Koji

Japanese Rolled Omelet Tamagoyaki Using Shio Koji and sake
This shio koji tamagoyaki is a fluffy, slightly sweet Japanese rolled omelet made with layered eggs for a soft, moist texture that stays delicious even when cooled—and the same technique works great with any egg mixture.
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Sakura Yubi
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine Japanese
Course Side Dish
Servings 2 servings

Ingredients

  • 3 (3) eggs
  • 2 tsp (2 tsp) shio koji
  • 1 tbsp (1 tbsp) sugar
  • 1 tbsp (1 tbsp) water
  • 1 tsp (1 tsp) dashi powder (Use any type of dashi you can get your hands on.)
  • 1 tbsp oil (Use any oil you like.)

directions
 

Preparation

  • In a large bowl, add eggs, shio koji, sugar, water, and dashi powder. Mix everything well together with a whisk or a fork.
    Mix everything well together

Rolling the Omelet

  • Place a rectangular or square pan over low heat. We want low heat for this so we can take our time while we roll our omelet without burning it.
    Coat the pan thinly with oil.
    Coat the pan thinly with oil
  • Also, coat both sides of a spatula with oil to prevent the egg mixture from sticking to it.
    coat both sides of a spatula with oil
  • Stir the egg mixture once again, and drop a small portion of the mixture onto the pan. Then spread it across the pan.
    Let it cook until the egg is no longer runny but not completely dry on the surface.
    When you add the mixture onto the pan, make sure you add just enough to coat the bottom of the pan. If you add too much mixture at a time, the bottom of the mixture will start to burn while the surface of the mixture is still runny. We want the bottom and the top to cook at the same time.
    drop a small portion of the mixture onto the pan Then spread it across the pan
  • Then gently lift the forward edge of the egg with a spatula and slowly roll it toward the rear side.
    It's okay to screw it up at this point. No one is going to know. Take your time and just keep going.
    gently lift the forward edge of the egg with a spatula
  • slowly roll it toward the rear side
  • Once the omelet is rolled to the end, gently move it forward.
    Lightly coat the pan with oil, and we're going to repeat this process again and again.
    Once the omelet is rolled to the end, gently move it forward
  • So stir the egg mixture a little bit, drop a small portion of the mixture onto the pan, and spread it out.
    Lift the rolled omelet a bit and try to let the mixture flow underneath to make the roll seamless.
    And let it cook and then roll.
    Lift the rolled omelet a bit and try to let the mixture flow underneath
  • Repeat this process until we use up all the egg mixure.
    Repeat this process until we use up all the egg mixure
  • Transfer it onto a cutting board. Let it cool a bit before you slice it. It will be easier to slice it after it's cooled.
    But if you want to slice and serve it while it's hot, you can do that too.
    And you are done with your beautiful rolled omelet! Enjoy!
    Transfer it onto a cutting board

Recipe Notes

Nutrition

Serving: 1servingCalories: 198.2kcalCarbohydrates: 10.4gProtein: 8.8gFat: 13.4gSaturated Fat: 2.6gPolyunsaturated Fat: 3.2gMonounsaturated Fat: 6.8gTrans Fat: 0.1gCholesterol: 245.5mgSodium: 363.3mgPotassium: 91.2mgSugar: 7.6gVitamin A: 356.4IUCalcium: 37mgIron: 1.2mg
Keyword koji salt, rolled omelet, salt koji, shio koji, tamagoyaki
Japanese Rolled Omelet Tamagoyaki Using Shio Koji and sake

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