The cutest Japanese omelet ever! Turn everyone’s favorite tamagoyaki into adorable little flowers! Tamagoyaki, or rolled omelets, are a healthy lunchbox staple in Japan. Though simple and quick to make, each fluffy bite bursts with umami. Tamagoyaki are commonly seasoned lightly with dashi, soy sauce, or sugar, but families commonly have their own favorite go-to seasonings.
These perfect little blossoms are a super simple way to make your next bento lunch look absolutely precious!
15 minutes
Masumi Kitajima
PROFILE
INGREDIENTS
SERVES 3
Original recipe (1X) yields 3 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 3 eggs
- 2tbsp dashi (Japanese soup stock)
- 1tsp light soy sauce
- 2 imitation crab sticks (Kanikama)
DIRECTIONS
- 1
Whisk the eggs in a bowl, then add the dashi and light soy sauce and whisk until combined.
- 2
Lightly oil a tamagoyaki pan. Pour in a little of the egg mixture so that it evenly covers the pan in a thin layer. Lay 2 crab sticks end to end at one end of the pan; these will be the center of the flower. Roll the egg around the crab sticks toward one end of the pan, then repeat with more egg mixture.
- 3
While the omelet is still hot, wrap it tightly in plastic wrap. Place 5 bamboo skewers evenly around the roll and secure both ends with rubber bands to create the petal indentations.
- 4
Let it cool completely to set the shape. Remove the skewers and wrap, then slice into beautiful flowers!
RecipeID
1035
Tips & Notes
Make sure to shape the tamagoyaki while it is hot.
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Vegetable Chef & Specialist At her Tokyo-based cooking studio, "Weekend Citron," she celebrates the natural flavors of seasonal produce. Through her classes, she inspires others to appreciate the beauty of vegetables and the joy of a good meal. Thanks to her signature style—combining colorful table decor with clever vegetable techniques—she is a sought-after partner for major food brands, leading numerous product and recipe development projects. She also stays busy as a writer, consultant, and guest instructor. She holds the prestigious "Vegetable Sommelier Pro" certification in Japan. Weekend Citron’s philosophy is simple: "Healthy and Fun!" The classes focus on creating dishes that are as beautiful as they are nutritious. Known for her approachable take on global flavors and ingenious seasonal recipes, her studio is fully booked, welcoming a constant stream of students.