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Tiffy Cooks

Easy Asian Recipes

15 Minute Dinner, 20 Minute Dinner, 20 Minutes or Less, 21 Days of Dinner Idea, 21 Days of Street Food, Appetizers, Dinner Ideas, Fusion Friday, Holiday Series, Nightmarket Series, Recipes, Seafood, Search By Ingredients, Search By Series, Vegetarian, Vegetarian Friendly · December 10, 2021

Tamagoyaki – Japanese Omelette

Tamagoyaki - Japanese Omelette

Jiggly Egg topped with Creamy Masago is one of the most VIRAL dishes in Taiwanese nightmarkets.

Inspired by Tamagoyaki – Japanese Omelette, topped with creamy Masago mayo, it is easy to make at home and super delicious!

You can customize your Tamagoyaki with different ingredients such as bonito flakes, shredded seaweed, and takoyaki sauce. 

sliced Tamagoyaki - Japanese Omelette

You can often find many fusion Japanese dishes at Taiwanese nightmarkets such as Takoyaki, Tamagoyaki, Teriyaki, and Ramen.

I’ve been seeing Masago Tamagoyaki all over Taiwanese social media pages, and I know I had to give it a try.

The egg is super jiggly and soft, and it is then topped with a creamy Masago mayo and torched till golden. If you never torched Japanese mayo before, you are MISSING OUT!

Every time I torch the mayo, the house smells AMAZING! It instantly levels up Japanese mayo and gives the dish a great umami flavor. 

Tamagoyaki - Japanese Omelette

Japanese Egg Omelet Tamagoyaki is a slightly sweet rolled omelet that makes the perfect side dish in bento boxes or served as the main dish in traditional Japanese breakfast.

It comes off as intimidating, but patience and practice are the keys to success!

I use a Tamago frying pan today from Amazon to save tons of time and make the process significantly easier. If you don’t have a Tamago frying pan, you can also use a small non-stick pan as well.

japanese mayo

Let’s talk about the difference between Japanese Mayo and American Mayo.

This question is one of the most commonly asked questions whenever I use Japanese Mayo.

You can also substitute for American Mayo, but Kewpie Mayo is a STABLE item in my kitchen.

To make an EXTRA creamy Japanese Egg Sandwich, I highly recommend finding some Japanese Mayo to get the most authentic flavor.

  • Japanese Mayo is made with ONLY the yolk, which gives it richer flour and a more custard-like texture. 
  • No Salt and other seasoning are added except for MSG, which provides it with its umami flavor! 
  • Japanese Mayo is slightly sweeter as it is made with Rice Vinegar, giving it a sweeter tang versus American Mayo. 
Japanese Egg Sandwich

Do you want more EASY Asian appetizers? Here are some of my go-to recipes that you will LOVE! 

  • Okonomiyaki – Japanese Savory Cabbage Pancake
  • Takoyaki – Japanese Fried Octopus Balls
  • Curry Croquettes (Crispy and Cheesy!)
  • Japanese Egg Sandwich – Tamago Sando (CREAMY)
Tamagoyaki - Japanese Omelette

Ingredients 

  • 5 Eggs 
  • Salt 
  • 1 tsp of Sugar 

Masago Mayo

  • 4 tbsp of Japanese Mayo
  • 2 tbsp of Masago 
  • 1 tbsp of Ponzu 

Toppings: 

  • Masago 
  • Shredded Seaweed 
  • Sesame Seeds 
  1. In a bowl, whisk eggs, salt, and sugar. 
  2. Using a Tamago frying pan, drizzle in a little bit of oil and use a paper towel to spray the oil around. Turn the heat to medium and add in ⅓ of the egg mixture.
  3. Let the egg set and roll the egg to the bottom; once the egg is fully rolled up, push the egg to the top and use a paper towel to whip clean any excess egg bits. 
  4. Add in another ⅓ of the egg, roll it up, whip clean, repeat the process until there is no more egg mixture. 
  5. Mix japanese mayo, masago, and ponzu. Squeeze the mixture on top of the egg and torch for 30 seconds. 
  6. Top with more masago, shredded seaweed, and sesame seeds. ENJOY! 
Tamagoyaki
Print

Tamagoyaki – Japanese Omelette

Jiggly Egg topped with Creamy Masago is one of the most VIRAL dishes in Taiwanese nightmarkets. Inspired by Tamagoyaki – Japanese Omelette, topped with creamy Masago mayo, it is easy to make at home and super delicious! You can customize your Tamagoyaki with different ingredients such as bonito flakes, shredded seaweed, and takoyaki sauce.
Prep Time5 mins
Active Time15 mins
Total Time20 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Asian, Japanese, Taiwanese
Keyword: Appetizers, Asian Food, Asian Recipe Easy, Asian Recipes, Asian Recipes for Dinner, Authentic asian recipes, dinner Ideas, Eggs, Japanese Food, Night market, QUICK RECIPES, snack, viral recipes
Yield: 4 People

Equipment

  • Tamago frying pan

Materials

  • 5 Eggs
  • Salt
  • 1 tsp of Sugar

Masago Mayo

  • 4 tbsp of Japanese Mayo
  • 2 tbsp of Masago
  • 1 tbsp of Ponzu

Toppings:

  • Masago
  • Shredded Seaweed
  • Sesame Seeds

Instructions

  • In a bowl, whisk eggs, salt, and sugar.
  • Using a Tamago frying pan, drizzle in a little bit of oil and use a paper towel to spray the oil around. Turn the heat to medium and add in ⅓ of the egg mixture.
  • Let the egg set and roll the egg to the bottom; once the egg is fully rolled up, push the egg to the top and use a paper towel to whip clean any excess egg bits.
  • Add in another ⅓ of the egg, roll it up, whip clean, repeat the process until there is no more egg mixture.
  • Mix japanese mayo, masago, and ponzu. Squeeze the mixture on top of the egg and torch for 30 seconds.
  • Top with more masago, shredded seaweed, and sesame seeds. ENJOY!

Notes

You can customize your Tamagoyaki with different ingredients such as bonito flakes, shredded seaweed, and takoyaki sauce.

Posted In: 15 Minute Dinner, 20 Minute Dinner, 20 Minutes or Less, 21 Days of Dinner Idea, 21 Days of Street Food, Appetizers, Dinner Ideas, Fusion Friday, Holiday Series, Nightmarket Series, Recipes, Seafood, Search By Ingredients, Search By Series, Vegetarian, Vegetarian Friendly

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About Me
Hi! I am Tiffy and I am a HUGE foodie. I love to cook, I love to eat, and I love sharing what I love with the world.
I was born in Taiwan, a country with some of the best street food in the world. When I think back to my childhood, I remember all the fantastic restaurants my dad brought me to when I was young. You see, my family is also huge foodies; we use to wander around night markets every weekend, skip the last period in class to try out new restaurants, and every summer, we would travel around Taiwan exploring all the new “must try” dishes around the country.

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