Savory Eel Tamagoyaki (Unagi Tamagoyaki)

A luxurious Japanese rolled omelet stuffed with savory glazed eel, combining fluffy layers of seasoned egg with rich, tender unagi.

Ingredients

• 5 eggs
• 2 tbsp milk
• 1 pinch salt
• 1 tsp sugar
• 1 piece cooked eel
• 1 tsp cooking oil

Instructions

1. 1Add milk to eggs

   

   Pour milk into the glass bowl containing the five cracked eggs to start preparing the tamagoyaki base.

   Tip: Adding a little milk helps keep the omelet tender and moist.
2. 2Season with salt

   

   Add a spoonful of salt into the glass bowl containing the eggs and milk mixture.

   Tip: Season evenly to ensure the flavor is balanced throughout the rolled omelet.
3. 3Whisk the mixture

   

   Thoroughly beat the eggs, milk, salt, and sugar together using chopsticks until fully combined and smooth.

   Tip: Mix well to ensure no large streaks of egg white remain.
4. 4Pour egg mixture into the pan

   

   Pour a portion of the yellow egg mixture into a slightly warm rectangular non-stick pan to form a thin layer.

   Tip: Ensure the pan is lightly greased and kept at a low-to-medium heat to avoid burning.
5. 5Add the eel

   

   Place a piece of cooked eel onto the thin layer of cooked egg inside the rectangular pan.

   Tip: Position the eel near one end so it can be neatly wrapped as you roll the egg.
6. 6Roll the omelet over the eel

   

   Use a spatula to carefully roll the egg layer over the piece of eel, forming the first core of the tamagoyaki.

   Tip: Roll gently and tightly so the eel is securely enclosed inside the egg layers.
7. 7Pour more egg mixture

   

   Pour additional egg mixture into the pan right next to the previously rolled egg, lifting the rolled portion slightly to let the liquid flow underneath and bond together.

   Tip: Keep the heat low so the new layer sets gently without burning before you start rolling again.
8. 8Slice the rolled omelet

   

   Transfer the cooked rolled egg omelet onto a clean black cutting board and slice it evenly into bite-sized portions using a sharp knife.

   Tip: Let the omelet rest for a minute before slicing so it holds its shape cleanly.

Storage & Reheating

Burn It Off

Frequently Asked Questions