Yen Can Cook: Seaweed Salmon Egg Roll

This is an elevated version of Tamagoyaki (Japanese Rolled Omelet) 玉子焼き which I add in seaweed and salmon flakes for extra textures and flavors. Normally the egg mixture is seasoned with Dashi (Japanese stock made from kombu (dried kelp) & Bonito flakes) but to make the recipe easier, I just season it with Mirin, soy sauce and sugar. I don’t have a tamagoyaki pan but since I’m not aiming for the classic tamagoyaki shape, my humble round frying pan work perfectly as well.

Ingredients (Serve: 3-4)

100g Salmon fillet

2 eggs

1pcs seaweed

1 teaspoon Mirin

1 teaspoon soy sauce

A pinch of granulated sugar

Cooking oil


1/2 tablespoon rice wine

A pinch of salt


Step 1: Marinate the Salmon fillet with the marinade for 10-20 minutes.

Step 2: Heat some oil on a skillet, pan fried the Salmon until both side are golden brown and fully cooked.

Note: This step can be done with oven too. Preheat oven to 220, place Salmon on a greased baking sheet and cook in the oven for 10 minutes.


Step 3: Using fork, flake the salmon and remove any bones and skin.

Step 4: Whisk the eggs in a bowl together with Mirin, soy sauce and sugar until mix well. Then pour the egg mixture into a measuring cup with spout so that it’ll be easier to pour into the frying pan.

Step 5: Heat the pan over medium heat, brush a thin layer of oil to the pan. Pour a  layer of egg mixture onto the pan, swirl around the pan until the egg mixture cover the whole surface.


Step 6: Put a slice of seaweed on top of the omelet.


Step 7: Put some Salmon flakes on the seaweed.


Step 8: After the bottom of the egg has set but still soft on top, start rolling into a log shape from one side to the other. Gently pressing down the omelet while rolling to create nice Tamagoyaki shape.

Step 9: Move the rolled omelet to the side where you started to roll, and brush a thin layer of oil to the pan again includes the space under the omelet. Pour the egg mixture to cover the surface of the pan again. Make sure to lift the omelette to spread the mixture underneath. When the new layer of egg has set, start rolling from one side to the other. Move the rolled omelet to the side where you started to roll. Continue the steps until all the egg mixture is finished.

Note: Thin omelet layer needs to be quickly rolled up before it’s completely cooked, so instead of adjust the heat, the best way to control the heat is to move the pan away from the stove.

Step 10: Remove from the frying pan and set aside to cool. Cut and serve.





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