Tamagoyaki with Sausages & Ketchup
Silky Japanese rolled omelette layered in a square pan, served with crispy sausages and ketchup for dipping. A TikTok-friendly weeknight dinner that looks restaurant-perfect but takes just 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 16g
Ingredients
- 8 count large eggs
- 3 tbsp whole milk
- 1 tsp granulated sugar
- 6 count mini sausages (pre-cooked)
- 3 tbsp ketchup
- 2 tsp neutral oil
Instructions
- 1
Crack eggs into a bowl, add milk and sugar, whisk until pale and frothy, about 1 minute.
- 2
Heat a 7x5-inch tamagoyaki pan or small square skillet over medium heat with a light brush of oil.
- 3
Pour one-quarter of the egg mixture into the pan, let it set for 30 seconds, then roll it tightly toward you with chopsticks or a spatula.
- 4
Push the rolled omelette to the far end of the pan, oil the empty side, pour another quarter of the egg mixture, let set, then roll around the first roll.
- 5
Repeat the roll-and-fold process two more times until all egg is used, creating a thick layered log.
- 6
While omelette cooks, warm sausages in a skillet over medium heat until lightly browned, about 3 minutes.
- 7
Slide tamagoyaki onto a cutting board, slice into 4 pieces, arrange on a plate with sausages and ketchup for dipping.
Tools you’ll need
- 7x5-inch tamagoyaki pan (or small square skillet)
- small mixing bowl
- whisk
- chopsticks or tamagoyaki spatula
- second skillet (for sausages)
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