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Vegetarian, East Asian

Tamagoyaki with rice and pickled vegetables

Tamagoyaki is a rolled Japanese omelet with a slightly sweet edge, served here with rice, pickled vegetables, and sesame spinach. This recipe serves 4, takes 40 minutes, and rates medium on difficulty, for a cost of €1.80 per person. The key to success is pouring the egg in stages and rolling after each layer to form the signature spirals.

Tonight, a rolled Japanese omelet with a touch of sweetness, served with rice, pickled vegetables, and sesame spinach.

Tamagoyaki with rice and pickled vegetables
Total time
40 min
Difficulty
Medium
Cost per person
€1.80
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall, Summer
The kids
They generally like it

Tamagoyaki stands out for the balance between the savory soy sauce and the subtle sweetness that defines this Japanese omelet. Rolled in successive layers, it turns out soft and tender, with clean spirals once sliced. Alongside it, plain rice, crisp vinegar pickled vegetables, and sesame scented spinach bring contrast and freshness to every bite.

Rolling the egg takes a bit of focus, but this dish still works for a weeknight if you're looking to switch things up. Mon Chou likes suggesting it to families curious about Japanese cooking, kids included, since the flavor stays mild and the rice always reassures younger eaters. It also makes a satisfying, colorful vegetarian meal on its own.

The ingredients

4 people

Dairy

  • Eggs 8

Pantry

  • Sugaroften in the pantry 2 tbsp
  • Soy sauceoften in the pantry 2 tbsp
  • Neutral oiloften in the pantry 2 tbsp
  • Rice vinegar 4 tbsp
  • Sesame seeds 2 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Cucumber 1
  • Carrots 1
  • Fresh spinach 300 g

Allergens Eggs, Soy, Gluten, Sesame

The step by step recipe

  1. Cut the cucumber and carrot into thin strips, salt them, then let them marinate in the vinegar with 1 tablespoon of sugar. 15 min

    Press them before serving, they stay crisp and not watery.

  2. Cook the rice in a pot of salted water, then drain it. 11 min

    Let it rest covered off the heat.

  3. Blanch the spinach for 1 minute, press it, chop it, and mix it with the sesame seeds, 1 tablespoon of soy sauce, and a pinch of sugar. 3 min

    Press firmly, it needs to be quite dry.

  4. Beat the eggs with the sugar, soy sauce, and 2 tablespoons of water. Pour a thin layer into an oiled pan, roll it as soon as it sets, and repeat the process. 10 min

    Push each rolled layer to the edge of the pan before pouring the next one.

  5. Let the omelet rest for 2 minutes, slice it, and serve with the rice, pickled vegetables, and spinach. 2 min

    Wrapping it in a kitchen towel while it rests keeps it nicely round.

Our tips to get it right

  • Use a rectangular tamagoyaki pan if you have one, otherwise a small round skillet works too, just adjust your rolling to the shape.
  • Strain the beaten eggs through a fine sieve for a smooth texture without any streaks of egg white.
  • Keep the heat at medium rather than high, so the omelet cooks gently and doesn't brown too much before you roll it.

The variations

  • Swap the spinach for blanched bean sprouts for a crunchier texture.
  • Stir a bit of powdered dashi into the beaten eggs for a more traditional umami flavor.
  • For kids in a hurry, serve the tamagoyaki cut into small cubes with just the rice, skipping the pickled vegetables.

What to serve it with

  • Light miso soup
  • Japanese green tea
  • Steamed edamame

Storage

Tamagoyaki keeps for 2 days in the refrigerator in a sealed container, and tastes good cold or at room temperature. The rice and pickled vegetables also keep for 2 days when stored separately. This dish doesn't freeze well, the egg turns spongy.

Questions about this dish

Can you make tamagoyaki ahead of time?

Yes, you can cook it a few hours ahead and serve it cold or at room temperature, which is actually common in Japan. Keep it wrapped in plastic wrap so it holds its shape.

What kind of soy sauce should you use?

A regular soy sauce works perfectly well, no need for anything special. If you prefer less salt, go for a reduced sodium soy sauce.

How do you keep the omelet from tearing while rolling?

Pour a thin layer of egg and wait until it's almost fully set before rolling. Too high a heat makes the egg brittle, so medium heat works best.

Can you substitute the rice vinegar for the pickled vegetables?

You can use apple cider vinegar with a little less sugar to balance the different acidity. The result will be slightly less delicate but just as refreshing.

How long does it take to make a tamagoyaki with rice, pickled vegetables, and sesame spinach?

Count 40 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a tamagoyaki with rice, pickled vegetables, and sesame spinach?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a tamagoyaki with rice, pickled vegetables, and sesame spinach cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, soy, gluten, sesame. Always check the labels of the products you buy.

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