Tamago Rolls

AJI-NO-MOTO® Umami Seasoning


  • 3 pcs (141 g) Eggs, beaten
  • 1/2 teaspoon (2.5 ml) Soy sauce
  • 1 Tablespoon (15 g) Sugar, white
  • 1/8 teaspoon (0.7 g) Salt, rock
  • 1.4 teaspoon (0.5 g) Pepper, powder
  • 1 Tablespoon (15 ml) Palm oil
  • 1 piece (2 g) Nori Seaweed
  • 1/2 pack (5 g) AJI-NO-MOTO® Umami Seasoning


  1. MIX & FRY. In a bowl, mix eggs, soy sauce, sugar, AJI-NO-MOTO® Umami Seasoning, salt, and pepper. In a pan, heat oil. Fry 1/2 of the egg mixture first, tilting the pan occasionally in order to make a wider and thinner omelet. Gently roll the egg to form a log, add some egg mixture, and repeat the process until you achieve the desired size of the rolled omelet. Transfer to a plate, cool and slice.
  2. CUT. Cut the other parts out of nori seaweed with scissors.
  3. ASSEMBLE. Assemble tamagoyaki and cut out nori sheets to form a minion.
  4. SERVE. Assemble on a platter and serve.

Cooking Tips

Better to use tamagoyaki pan (if available) to minimize food trimmings on the edges of the eggs.

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ajinomoto cooking_time  Cooking Time: 30 minutes ajinomoto prep_time  Preparation: 30 minutes ajinomoto servings  Servings: 3 ajinomoto size  Serving size: 2 rolls (60 g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Eggs yolks are excellent sources of Choline which aid in maintaining nerve function and metabolism.


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