Japanese Tamagoyaki Roll-Ups

Tamagoyaki, literally “grilled egg,” is Japan’s classic rolled omelet built in thin seasoned layers. These roll-ups tuck nori, cool cucumber, and crab into the sweet-savory egg for a tidy high-protein breakfast bite.

Serves 3 · 12 min prep · 12 min cook

Estimate for one serving

• 245 cal
• 18g protein
• 6g carbs
• 16g fat

Every recipe here is free to read.

Ingredients

• 6 large eggs
• 1 tbsp mirin
• 1 tsp soy sauce
• 1 tsp sugar
• 1/4 tsp dashi stock powder
• 1 tbsp neutral oil
• 3 half-sheets nori seaweed sheets
• 1/2 cup sliced cucumber matchsticks
• 3 sticks cooked crab stick or imitation crab
• 2 tbsp mayonnaise

Instructions

1. 1Crack the eggs into a bowl and add mirin, soy sauce, sugar, and dashi stock powder.
2. 2Beat gently with chopsticks or a fork until just combined, avoiding too many bubbles so the finished omelet stays smooth.
3. 3Heat a rectangular tamagoyaki pan or 8-inch nonstick skillet over medium-low heat and brush lightly with neutral oil.
4. 4Pour a thin layer of egg mixture into the pan, tilting to coat the bottom evenly.
5. 5When the surface is just set but still slightly glossy, roll the omelet from the far end toward you using chopsticks or a spatula.
6. 6Push the rolled omelet back to the far side, oil the empty space, and pour in another thin layer of egg, lifting the cooked roll so new egg flows underneath.
7. 7Repeat the rolling process two or three more times until all egg is used, building a neat layered log.
8. 8Slide the finished tamagoyaki onto a cutting board and let it rest 1 minute to firm.
9. 9Cut the log into three equal pieces, then wrap each piece with a half-sheet of nori.
10. 10Lay cucumber matchsticks and a crab stick inside each roll, add a thin smear of mayonnaise, and roll tightly like a mini sushi.
11. 11Slice each roll-up in half on the diagonal if desired and serve warm or at room temperature.