Sharing is caring!

Using A Tamagoyaki Pan To Make Japanese Egg Rolls – Review – Sous Chef

I’m a huge fan of Sushi and one of my favourite elements of the Sushi bento box is Japanese egg Sushi also known as Japanese egg roll or Tamagoyaki. 

Seriously, I’m not the only one. My daughter Sylvia also loves Sushi and Japanese omelette. It tastes so good and today we are sharing our very own Tamagoyaki sushi recipe using a Tamagoyaki pan. We found the fantastic pan on the Sous Chef website and were excited to test it out and create our own Japanese egg roll recipe. 

What Is A Tamagoyaki Pan?

A Tamagoyaki pan is a small square shape and is used for cooking Japanese omelette. The egg sets in the pan and is then made into an egg roll as the next batch of egg is poured into the pan. The Tamagoyaki pan is the best way to cook your Japanese egg dish and it’s really not that hard to do.

*I use affiliate links in this post. If you buy anything from my links I will earn a small commission*

Tamagoyaki Pan Uses

The main use for the Tamagoyaki pan is to make a thin one layer omelette. The Sous Chef Tamagoyaki pan we use in this tutorial has a special coated iron to allow the smooth cooking of Japanese egg omelettes. 

The Tamagoyaki nabe is also sometimes called a makiyakinabe pan and Japanese chefs often used Hashi cooking chopsticks to roll the omelettes as they cook. The special coating on the Tamagoyaki pan allows you to roll the fried egg and create a neat cylinder shape. Traditional Japanese egg sushi cannot be made without using a Tamagoyaki pan. 

Ingredients For This Tamagoyaki Recipe

Here are the ingredients you will need for this Japanese egg dish.

4 eggs
1 tbsp soy sauce
1 tbsp mirin / Japanese Rice Wine
1 tbsp sugar
pinch of salt
cooking oil or cooking spray as required

How To Make Tamagoyaki 

So, If you want to learn how to make Japanese Sushi Egg then here is the Tamagoyaki recipe for you! 

Crack your eggs into a bowl.

First beat your eggs in a bowl using a fork or chop sticks. 

Next add the soy sauce, mirin and sugar to your mixture. 

Add a pinch of salt and place a small amount of cooking oil or spray on your Tamagoyaki pan

Once the Japanese omelette pan has heated up you are ready to add a small amount of egg mix. 

Pour a thin layer of egg mix onto your Tamagoyaki pan. Once the egg has formed into a solid mixture, roll the egg to the side of the pan and pour your next layer of egg mix. 

Make sure you have plenty of oil or spray to keep the egg from sticking to the your Japanese Omelette Pan. 

Again, once the egg is cooked, roll the first piece of egg onto the egg to create a cylinder shape. You will now begin to make a small roll of egg. 

Continue to add small amounts of egg whilst keeping the pan well piled. Each time you add more egg and roll it up, your sushi egg roll will get larger and larger as you add more layers. 

Continue to add layers of egg to your Japanese Omelette pan until all the egg mixture is used up.

Your Tamagoyaki is now finished.

Remove your Japanese omelette from the pan and slice up using a knife.

This will make a great bento egg roll to go alongside a sushi bento box or in your kids packed lunch. Enjoy! 

This Japanese Omelette Pan was gifted for review from Sous Chef. 

Yield: 2

Japanese Omelette Recipe

Japanese Omelette Recipe

This is an easy recipe for cooking japanese omlette or eggs also known as Tamagoyaki. We use a traditional Tamagoyaki pan but you could use a frying pan for the same recipe if you don't have a traditional Japanese Tamagoyaki pan.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 4 eggs
  • 1 tbsp soy sauce
  • 1 tbsp mirin / Japanese Rice Wine
  • 1 tbsp sugar
  • pinch of salt
  • cooking oil or cooking spray as required

Instructions

    First beat your eggs in a bowl using a fork or chop sticks. 

Next add the soy sauce, mirin and sugar to your mixture.

Add a pinch of salt and place a small amount of cooking oil or spray on your Tamagoyaki pan

Once the Japanese omelette pan has heated up you are ready to add a small amount of egg mix. 

Pour a thin layer of egg mix onto your Tamagoyaki pan. Once the egg has formed into a solid mixture, roll the egg to the side of the pan and pour your next layer of egg mix. 

Make sure you have plenty of oil or spray to keep the egg from sticking to the your Japanese Omelette Pan.

Again, once the egg is cooked, roll the first piece of egg onto the egg to create a cylinder shape. You will now begin to make a small roll of egg. 

Continue to add small amounts of egg whilst keeping the pan well piled. Each time you add more egg and roll it up, your sushi egg roll will get larger and larger as you add more layers. 

Continue to add layers of egg to your Tamagoyaki pan until all the egg mixture is used up.

Your Tamagoyaki is now finished and you can remove it from the pan and slice up using a knife.

This will make a great bento egg roll to go alongside a sushi bento box or in your kids packed lunch. Enjoy! 

You may also love our post on How To Make Homemade Sushi