Japanese-Style Rolled Omelet with Edamame (Tamagoyaki)

Japanese-Style Rolled Omelet with Edamame (Tamagoyaki)

Chopped edamame bring out the delicate flavor of eggs. This classic Japanese side dish, "tamagoyaki" in Japanese, is best prepared in a square-shaped Japanese omelet pan.

Cooking time
15 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


100 g (3.5 oz.)

about 1 & 1/2 Tbsp


4 Tbsp (60 ml / 2 fl. oz.)

2 tsp

two pinches


120 g (4.2 oz.)

as desired (about 1/3 tsp)


  1. Remove the edamame from pods, peel off the thin skin and roughly chop up. Peel the daikon radish (B) and grate, then squeeze until half its amount to remove excess moisture.
  2. Beat the eggs in a bowl, add in (A) and the edamame then mix together.
  3. Heat up a Japanese omelet pan, add in and spread out the vegetable oil, pour 1/5 of (2) over the entire surface, then roll up towards you. Next push the roll to the back of the pan, add some more vegetable oil, and pour in the remaining egg mixture 1/4 at a time to repeat this process 4 times.
  4. Cut (3) into easy to eat portions and place onto a plate with a side of the squeezed grated daikon radish (1). Before eating, drizzle the soy sauce (B) onto the grated daikon radish and enjoy together with the rolled omelet.



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