大大大好きチーズとカニカマ紫蘇の卵焼き 
Cheese, Imitation Crab, and Shiso Tamagoyaki (Japanese Rolled Omelet) – My All-Time Favorite
This is my easy, no-knife-needed cheese lover’s tamagoyaki that I’ve been making for years. It’s one of my favorites because it’s delicious and simple to make.
Recipe background:
A note for my daughter to remember.
Cheese, Imitation Crab, and Shiso Tamagoyaki (Japanese Rolled Omelet) – My All-Time Favorite
This is my easy, no-knife-needed cheese lover’s tamagoyaki that I’ve been making for years. It’s one of my favorites because it’s delicious and simple to make.
Recipe background:
A note for my daughter to remember.
Cooking Instructions
- 1
Crack the eggs into a bowl and beat well. Tear the imitation crab into pieces and shiso leaves into small bits, then add them to the bowl. Add the sugar, white dashi, mayonnaise, and water for seasoning.
- 2
Peel the slice of cheese from its wrapper and fold it in half. You can also use shredded cheese or a cheese blend. Don’t add the cheese to the bowl—just have it ready to use.
- 3
Add vegetable oil to a tamagoyaki pan (or small nonstick skillet) and swirl to coat. Heat over medium until a drop of egg mixture sizzles and sets right away.
- 4
Pour in just enough egg mixture to thinly cover the bottom of the pan. Lower the heat slightly. Roll the egg from the far side toward you, then lay the folded cheese horizontally at the near edge.
- 5
Roll the egg up with the cheese inside, then slide the roll to the far side of the pan using a spatula. Pour in more egg mixture, lifting the roll slightly so the egg flows underneath.
- 6
Continue rolling the egg gently with a spatula, repeating 2–3 times until all the egg mixture is used up.
- 7
If the shape is uneven or the inside seems undercooked, wrap the omelet tightly in plastic wrap, then roll it in a sushi mat and secure the ends with rubber bands. Let it cool, then slice.
- 8
Your beautiful tamagoyaki is ready!
- 9
You can use half the recipe to make mini omelets for lunchboxes.
- 10
Thanks to everyone who helped make this recipe popular. I appreciate all your feedback!
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