Tamagoyaki | Japanese Cheesy Egg Rolls
About this Recipe
Tamagoyaki is one of Japans version of omelette. This cute egg rolls may look intimidating to make but the ingredients are pretty simple. It takes some practice at first to perfect the egg roll but once you get the hang of it, you’ll master the art of egg rolling 😀 Its just like pancakes, the first one usually turns out the worst.
This may not be the common practice in making tamagoyaki but for my version of the recipe, I added milk to the egg mixture and cheese in every layer. Aside from cheese, you can also add nori, vegetables or even meat. Tamagoyaki is usually cooked in a rectangular frying pan, but I am using a round non-stick frying pan. Just make sure to grease the pan while pouring the egg mixture.
- 3 largeÂ eggs
- 1 tspÂ salt
- 1/4 cup milk
- 1/2 cup grated parmesan or swiss cheese or any cheese that melts easily
- oil for the pan
Step by Step Instructions
Beat the eggs in a bowl then season with salt and add the milk.
Spread a thin layer of oil on your pan. Then pour a small amount of the egg mixture just enough to cover the pan.
Add the cheese on top then carefully roll the omelette into a log shape. Roll as tightly as possible. The first roll usually isn’t perfect but it’s okay.
Slide the rolled egg back to the other side and repeat steps 2 and 3.
Once it’s done, set it aside to cool before slicing.
Slice tamagoyaki into 1/2 inch slices. Serve!