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Japanese-Style Seafood Omelet (Tamagoyaki)

Easy Japanese-Style Seafood Omelet (Tamagoyaki) You’ll Love

Discover the delicate layers and subtly sweet flavor of Japanese-Style Seafood Omelet (Tamagoyaki) packed with fresh seafood.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 2 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Japanese
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Omelet Batter
  • 4 large Eggs Use fresh for best texture
  • 2 tablespoons Mirin Adds subtle sweetness
  • 1 tablespoon Soy Sauce Enhances umami
  • 1 teaspoon Sugar Balances flavors
  • 1/2 teaspoon Salt Season lightly
For the Seafood Filling
  • 6 ounces Fresh Shrimp Peeled and deveined
  • 4 ounces Scallops Small, diced
  • 4 ounces White Fish Finely chopped, such as cod or halibut
Optional Garnishes and Add-ins
  • 2 tablespoons Chopped Green Onions For freshness
  • 1 tablespoon Shredded Nori (Seaweed) Adds roasted flavor
  • 1 tablespoon Toasted Sesame Seeds For crunch

Equipment

  • Nonstick or Tamagoyaki Pan

Method
 

How to Make Japanese-Style Seafood Omelet (Tamagoyaki)
  1. Whisk eggs with mirin, soy sauce, sugar, and salt until smooth and slightly frothy.
  2. Pat shrimp, scallops, and white fish dry, season lightly, and chop into small pieces.
  3. Warm a nonstick or tamagoyaki pan over medium heat, brushing with oil until it shimmers.
  4. Pour about 2 tablespoons of batter into the pan, tilting to cover the surface. Cook until the top is just set.
  5. Distribute half of the seafood mixture over the semi-set egg. Let them cook for about 30 seconds.
  6. Lift one edge and roll toward the opposite side into a tight log, pressing lightly to seal.
  7. Wipe pan with oil, pour another thin layer of batter, and repeat until all batter is used.
  8. Transfer roll to a bamboo mat or cutting board, shape gently and let rest for 2 minutes before slicing.

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 15gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 300mgSodium: 600mgPotassium: 500mgFiber: 1gSugar: 2gVitamin A: 800IUVitamin C: 5mgCalcium: 100mgIron: 2mg

Notes

Letting the tamagoyaki rest slightly allows layers to set fully for easier slicing.

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