Natto Tamagoyaki combines the savory, umami-rich flavors of fermented soybeans (natto) with the sweet, delicate layers of Japanese rolled omelette. This protein packed omelette is perfect for breakfast, as a side dish or for sandwiches.
Table of Contents
Natto Tamagoyaki
Ingredients
Here’s what you’ll need to make natto omelette:
- Natto: you can use home-made natto or store bought. If using homemade, add some seasoning to add flavour.
- Eggs: Use fresh eggs! Fresh eggs yield a smoother and more cohesive tamagoyaki. Beat the eggs thoroughly to ensure the yolks and whites are fully combined for a consistent texture.
- Mayo: Makes it creamy and prevents it from drying out. I recommend Japanese mayonnaise or adding a bit of msg for umami.
- Milk: Makes it fluffier and more juicy.
- Sugar: For some sweetness. Adjust the amount to your liking.
- Seasonings: mentsuyu, shirodashi, dashi granules or msg.
How to Make Natto Tamagoyaki
There are two ways you can make natto tamagoyaki. 90% of the time, I use the microwave version for convenience and it’s just ad delicious as the pan fry method, it just offers a slightly different texture.
- Prepare natto: Add sauce packet to natto and mix until frothy.
- Prepare egg mixture: Crack the eggs into a bowl and stir using chopsticks, breaking up the egg whites. Add the remaining ingredients and whisk throughly (without creating too many bubbles). Mix in the natto.
Pan Fry Version
- Prepare pan: Heat the pan over medium heat and lightly oil it using a paper towel soaked in a small amount of oil.
- First layer: Add 1/3 of the mixture and tilt the pan to spread the mixture evenly across the surface. Let the egg cook until it is mostly set but still slightly runny on top. Starting from one end, use chopsticks or a spatula to gently roll the egg towards the other end of the pan.
- Following layers: Move the egg to to the end of the pan where you started the roll. Lightly re-oil the pan and pour another thin layer (1/3 of mixture) of the egg mixture into the pan. Lift the rolled egg slightly to let the new mixture flow underneath it. Let the new layer cook until mostly set, then roll the existing roll back over the new layer, incorporating it into the roll. Continue adding layers and rolling until all the egg mixture is used up. Each layer will build up the thickness of the tamagoyaki.
- Serve: Transfer the tamagoyaki to a cutting board. If you have a bamboo sushi mat, you can use it to shape the roll into a more uniform shape by wrapping it and gently pressing. Slice the tamagoyaki into even pieces about 1 inch thick.
Microwave Version
- Microwave: Cover with a microwave safe lid or loosely with cling wrap. Microwave at 600 W for 1 minute. Stir and microwave for another minute. Stir and microwave for another 30-45 seconds or until the edges are set and the middle is slightly under (the residual heat will continue to cook it).
If making a sandwich, you can just flip it onto the prepared bread.
If making a rolled omelette as a side dish, flip it onto cling wrap and mold it gently into a log, twisting the ends. Let it rest for about 5 minutes and then slice.
Lisa’s Recipe Tips
- Balance the Heat: Cook the tamagoyaki over medium heat. Too high a heat can cause the eggs to burn or cook unevenly, while too low a heat can make it difficult to roll properly.
- Prepare Natto Properly: Stir the natto well before adding it to the tamagoyaki. This increases its stickiness and enhances the flavor. Mixing in the provided sauce and mustard packets adds extra seasoning.
- Oil the Pan: Lightly oil the pan using a paper towel before adding each layer of egg. This prevents sticking and ensures smooth rolling.
Ways to Serve Tamagoyaki
This natto tamagoyaki is great as a side dish or for sandwiches! You can serve it on the side garnished with a drizzle of mayo, sesame oil, scallions, katsuobushi, sesame seeds or cut nori. Or make a quick and easy sandwich with it! Because there’s already so much flavour in the omelette, you can make it as simple as spreading some miso mayo on bread or adding some vegetables you have on hand.
Enjoy!! If you make this Natto Tamagoyaki recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!
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Natto Tamagoyaki (Japanese Rolled Omelette)
- Total Time: 11 minutes
- Yield: 1 serving 1x
- Diet: Vegetarian
Description
Natto Tamagoyaki combines the savory, umami-rich flavors of fermented soybeans (natto) with the sweet, delicate layers of Japanese rolled omelette. This protein packed omelette is perfect for breakfast, as a side dish or for sandwiches.
Ingredients
Pan Fry Version
- 1 packet of natto
- 3 eggs
- 1 heaping tbsp mayo
- 1 tbsp mentsuyu, shirodashi or milk*
- 1 tsp sugar, optional
Microwave Version
- 1 packet of natto
- 3 eggs
- 1 tbsp mayo
- 3 tbsp milk
- 1 tbsp mentsuyu or shirodashi
- 1 tsp sugar, optional
Instructions
Pan Fry Version
- Add sauce packet to natto and whisk until frothy.
- Crack the eggs into a bowl and stir using chopsticks, breaking up the egg whites. Add the mayo, mentsuyu and sugar, and whisk throughly (without creating too many bubbles).
- Whisk in the natto.
- Heat the pan over medium heat and lightly oil it using a paper towel soaked in a small amount of oil. Ensure the entire surface of the pan is coated.
- Add 1/3 of the mixture and tilt the pan to spread the mixture evenly across the surface. Let the egg cook until it is mostly set but still slightly runny on top. This makes it easier to roll.
- Starting from one end, use chopsticks or a spatula to gently roll the egg towards the other end of the pan.
- Once the first roll is complete, move it to the end of the pan where you started the roll. Lightly re-oil the pan and pour another thin layer (1/3 of mixture) of the egg mixture into the pan. Lift the rolled egg slightly to let the new mixture flow underneath it. Let the new layer cook until mostly set, then roll the existing roll back over the new layer, incorporating it into the roll.
- Continue adding layers and rolling until all the egg mixture is used up. Each layer will build up the thickness of the tamagoyaki.
- Transfer the tamagoyaki to a cutting board. If you have a bamboo sushi mat, you can use it to shape the roll into a more uniform shape by wrapping it and gently pressing. Slice the tamagoyaki into even pieces about 1 inch thick.
Microwave Version
- Add sauce packet to natto and whisk until frothy.
- Crack the eggs into a microwave safe bowl** and stir using chopsticks, breaking up the egg whites. Add the mayo, milk, mentsuyu and sugar, and whisk throughly (without creating too many bubbles).
- Whisk in the natto.
- Cover with a microwave safe lid or loosely with cling wrap. Microwave at 600 W for 1 minute. Stir and microwave for another minute. Stir and microwave for another 30-45 seconds or until the edges are set and the middle is slightly under (the residual heat will continue to cook it).
- If using it in a sandwich, you can just flip it over onto your prepared bread. If making rolled omelette, flip it onto cling wrap and mold it gently into a log, twisting the ends.
- Let it rest for about 5 minutes. Slice into 1 inch thick pieces and enjoy!
Notes
- *If using milk, add in some salt, msg or dashi granules to season.
- ** For bagels, I use a round flat bowl. When making it for sandwiches and tamagoyaki rolled style, use a flat square dish.
- Prep Time: 3 minutes
- Cook Time: 8 minutes
- Category: Side dish
- Method: sto
- Cuisine: Japanese
