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.
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.
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.
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.
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)
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
- 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!
Tamagoyaki – Japanese Omelette
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!
