Negi Tamago Yaki (Rolled Egg Omelet)

Negi Tamago Yaki (Rolled Egg Omelet)

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  • Each serving
  • 140 cal
  • 10g fat (2.5g sat)
  • 215mg chol
  • 370mg sodium
  • 4g carb
  • 0g fiber
  • 4g sugars
  • 7g protein


  • 6 large eggs
  • 1 tablespoon sake
  • 1/2 tablespoon mirin
  • 1/4 teaspoon soy sauce
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/4 cup chopped green onions
  • High-heat oil, for coating the pan


In a bowl, beat eggs well. Add sake, mirin and soy sauce. Stir in sugar, salt and chopped green onions.

Heat a cast iron or stainless steel pan over medium heat. Coat the pan with oil, wiping out the excess. Pour 1/5 of the batter into the pan and spread over the surface. Cook until the egg has set, then roll the egg toward the bottom of the pan. Move the rolled egg to the top side of the pan.

Oil the empty part of the pan and pour another batch of egg mixture in the space under the rolled egg. Cook as above, rolling the cooked egg into the new batch. Repeat this process until the egg mixture is used up. Reform the roll on the pan by pressing slightly on all four sides. Wrap the roll in paper towels and cool for about 30 minutes.

Slice the roll into 1-inch-thick pieces and serve.