From ちゃかぴまま's kitchen in Japan.

Originally published on Cookpad Japan as ニラ玉の厚焼き卵, with US measurements.

Thick Japanese Chive and Egg Omelet (Nira Tama Atsuyaki Tamago)

Name: Thick Japanese Chive and Egg Omelet (Nira Tama Atsuyaki Tamago)
Yield: Makes one thick omelet with 3 eggs
Ingredients: 0.7 oz (20 g) garlic chives (about 3–5 stalks); 1.8 oz (50 g) onion (about 1/2 small onion); 1 shiitake mushroom; 3 eggs; 1/2 teaspoon toasted sesame oil; 1/2 teaspoon soy sauce; 1/2 teaspoon sugar; 1/2 teaspoon chicken bouillon granules; Sesame oil, as needed, for cooking

ちゃかぴまま @cook_40355049

埼玉県越谷市→東京都

A nutritious way to use garlic chives, with the sweetness and crunch of onion and the flavor of shiitake mushrooms. This is our family's thick chive and egg omelet—perfect for lunchboxes!

Background: Chive omelets are often made round, but for lunchboxes, I make it in a thick rolled omelet style. This is our family's version, made to fit nicely in a bento box.

A nutritious way to use garlic chives, with the sweetness and crunch of onion and the flavor of shiitake mushrooms. This is our family's thick chive and egg omelet—perfect for lunchboxes!

Background: Chive omelets are often made round, but for lunchboxes, I make it in a thick rolled omelet style. This is our family's version, made to fit nicely in a bento box.

ちゃかぴまま @cook_40355049

埼玉県越谷市→東京都

A nutritious way to use garlic chives, with the sweetness and crunch of onion and the flavor of shiitake mushrooms. This is our family's thick chive and egg omelet—perfect for lunchboxes!

Background: Chive omelets are often made round, but for lunchboxes, I make it in a thick rolled omelet style. This is our family's version, made to fit nicely in a bento box.

A nutritious way to use garlic chives, with the sweetness and crunch of onion and the flavor of shiitake mushrooms. This is our family's thick chive and egg omelet—perfect for lunchboxes!

Background: Chive omelets are often made round, but for lunchboxes, I make it in a thick rolled omelet style. This is our family's version, made to fit nicely in a bento box.

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Ingredients

Makes one thick omelet with 3 eggs

0.7 oz (20 g)garlic chives (about 3–5 stalks)
1.8 oz (50 g)onion (about 1/2 small onion)
1shiitake mushroom
3eggs
1/2 teaspoontoasted sesame oil
1/2 teaspoonsoy sauce
1/2 teaspoonsugar
1/2 teaspoonchicken bouillon granules
Sesame oil, as needed, for cooking

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Steps

1

Finely chop the garlic chives. Thinly slice the onion against the grain so the slices are crescent-shaped (see tips).
2

Thinly slice or finely chop the shiitake mushroom.
3

Crack the eggs into a bowl and beat well. Add the chopped chives, onion, and shiitake, then mix in all the seasonings marked with ★.
4

Heat a tamagoyaki (Japanese omelet) pan or small nonstick skillet and coat with sesame oil. Pour in the egg mixture.
5

Using a spatula or chopsticks, roll the omelet as it cooks, shaping it into a thick log.
6

I like my omelet golden brown all over, so I roll and cook it on all sides until evenly colored.
7

Transfer to a cutting board. Let it cool slightly, then carefully cut into bite-sized pieces. Enjoy!
8

Thank you for viewing and saving this recipe!
9

Thank you to Komugi Daisuki-san for sharing a tip in the comments to make this even tastier. Please check it out!

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Cooksnaps

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ちゃかぴまま @cook_40355049

Published in the US on July 20, 2025 14:01

埼玉県越谷市→東京都

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