Easy Tamagoyaki (Japanese Egg Roll)

A quick and easy egg roll made in a regular round pan — no special tamagoyaki pan needed!

Just roll the egg into a log, slice, and enjoy. Lightly seasoned with shoyu koji (or soy sauce), a touch of mirin, and spring onion for freshness. Perfect for toddlers and adults alike.

For the spinach version, and to see a video tutorial for better visuals, check out my reel here.

Toddler-Friendly Oyakodon (親子丼)

Ingredients:

  • 2 Japanese eggs (or any fresh eggs - and yes, Kenzo eats 2 eggs every morning)

  • A dash of shoyu koji (or BB soy sauce)

  • A dash of mirin (optional)

  • 1 tbsp chopped spring onion (I keep mine frozen in a Ziploc for easy access)

  • Neutral oil for cooking (I use avocado oil spray)

Instructions:

  1. Mix: In a small bowl, whisk eggs with shoyu koji (or soy sauce), mirin (if using), and chopped spring onion.

THE PROPER METHOD:

2. Cook base layer: Heat a mini stainless steel pan over medium-low and lightly oil it. Pour in a thin layer of egg mixture, tilting to spread evenly.

3. Roll: Once the egg is just set but still soft on top, use a spatula or chopsticks to gently roll it from one side into a log shape.

4. Repeat: Push the rolled egg to one side of the pan. Add more egg mixture to the empty side, let it set, and roll the original log into the mixture. Continue until all egg mixture is used.

5. Slice: Transfer the log to a cutting board, let cool slightly, and slice into bite-sized pieces.

MY LAZY GIRL METHOD:

2. Cook & roll: Heat a stainless steel round pan over medium-low and lightly oil it. Pour the entire egg mixture straight into the pan. As it sets, just roll it slowly from one side to the other until it forms a log.

3. Slice: Transfer the log to a cutting board, let cool slightly, and slice into bite-sized pieces.

Tips for cooking eggs in stainless steel:

  • Heat first, then oil: Let your stainless steel pan preheat over medium-low until it’s evenly warm. Then add a thin layer of oil (or butter). Swirl so the whole surface is coated. Eggs stick if the oil goes into a cold pan.

  • Check with a water droplet test: Flick in a drop of water—if it beads and dances, the pan is ready. If it just sits there and sizzles flat, it’s not hot enough yet.

  • Use enough fat: Eggs need a generous coating of oil in stainless steel. Sesame oil, avocado oil, or butter all work.

  • Medium-low heat is key: Too hot = burns + sticks. Too low = eggs seep into the steel pores and stick.

  • Don’t move too soon: Let the bottom set before you try to roll. If you tug too early, it’ll stick.

  • Consider a thin silicone spatula: Makes rolling easier without tearing.

My lazy way in pictures (using 2 eggs):

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