Cheese Tamagoyaki
Fluffy, golden, and filled with melty cheese, this Cheese Tamagoyaki is the ultimate Japanese rolled omelet. Ready in minutes, it’s perfect for breakfast, bento boxes, or a simple, comforting side dish.
Ingredients
- 3 eggs
- 1 teaspoon cane sugar
- ¼ teaspoon salt
- ¼ teaspoon usukuchi 'light' soy sauce
Instructions
Prep the Egg Mixture
- Crack the eggs into a bowl and whisk with chopsticks or a fork until the yolks and whites are fully combined.
- Pour the beaten eggs through a fine sieve to remove the chalazae. This gives you a smooth, bright yellow mixture.
- Stir in the cane sugar, salt, and usukuchi (light) soy sauce until evenly mixed.
Cooking the Tamagoyaki
- Heat a tamagoyaki pan (or small skillet) over low–medium heat. Lightly coat the bottom and sides with oil.
- Test the pan with a drop of egg mixture. If it sizzles, pour in a thin layer to cover the bottom evenly.
- While the egg is still slightly runny, place cheese in a horizontal line a few centimeters from the far edge (the side away from you).
- Roll the egg toward yourself (handle side of the pan) over the cheese using chopsticks or a spatula. Once completely rolled, push the roll to the far side of the pan.
- Lightly oil the exposed part of the pan again. Pour in another thin layer of egg, lifting the roll slightly so the raw egg flows underneath.
- When the new layer is half set, roll the omelette toward you and push it back to the far side of the pan.
- Repeat the process — oil, pour, roll, and push — until all the egg mixture is used.
- Shape the omelette gently with a spatula into a neat log. Let it rest in the pan for about a minute to set.
Serving
- Transfer to a cutting board and let cool for 1 minute. Slice into 5–6 pieces and serve warm or at room temperature.
Notes
Pro Tips
- Smooth, bright eggs: For an extra-smooth, fluffy tamagoyaki with a bright yellow color, strain the beaten eggs through a fine sieve to remove the chalazae. (Chalazae are the clear, slightly gooey strands that hold the yolk in place).
- Control the heat: Cook over low–medium heat to keep the omelette soft. Beginners may prefer lower heat to avoid browning or burning. At times, you can lift the pan off the stove to help control the heat.
- Roll while slightly runny: Roll the egg while it’s still slightly runny on top to help layers stick and prevent overcooking.
- Layer carefully: Lift the roll gently when adding a new layer so raw egg flows underneath. Tilting the pan can help the egg settle evenly.
- Slice cleanly: Use a sharp knife with a gentle sawing motion to prevent squishing.
- Serving & storage: Serve warm or at room temperature. Store leftovers in the fridge for 1–2 days and reheat gently.
DID YOU TRY THIS RECIPE?Tag @eyesandhour on Instagram and hashtag it #eyesandhour