Tomagoyaki (Japanese Rolled Omelette)

I used my Tomagoyaki pan to make this delicious omelette. Eat this for breakfast, as a healthy wrap or as a side dish for packed lunches in bento boxes @sarchakra

PREP TIME: 2 mins

COOK TIME: 4 mins

YIELDS: 2

Ingredients

  • Eggs 3
  • Emporium Selection White Cheddar 3 tbsp, freshly grated
  • Weber Kickin Chicken Seasoning 1 tsp
  • Salt to taste
  • Red pepper flakes 1 tsp
  • Chives 1 tbsp, chopped plus for garnish
  • Vegetable oil 1 tbsp

Method

  • Whisk the eggs. Season with salt and pepper. Add red pepper flakes, Weber chicken seasoning and chopped chives. Gently mix.
  • Brush tomagoyaki pan with a little oil. Add ⅓ of the egg mixture. Tilt pan and let the egg spread out. Put some white cheddar in. Use chopsticks to roll and move the cooked egg to one side. Pour in 1/3 of the egg mixture. Put in some cheddar. Cook again. Repeat the process. Then add the last portion of egg along with the cheddar cheese.
  • Cut roll into portions. Top with chopped chives.

Notes

Ideally the more eggs you cook, the denser the roll will be.

I used some seasoning that is traditionally not used in Japanese cuisine but that’s the fun of creating recipes- you can make it your own!

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Steps
Tomagoyaki
Closeup

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