Chicken-Egg Tamagoyaki

Chicken-Egg Tamagoyaki

This is an omelet with sweet and savory chicken filling that's great for bentos. Chicken and eggs are used in this dish so they are a parent-and-child; this combination is called "oyako" (parent and child) in Japanese. I made this thinking I want to go on an outing somewhere by car with my kids!

Ingredients: 1 rolled omelette

<The chicken filling>
Minced chicken
50 g
Onion, finely chopped
1 tablespoon
Carrot, finely chopped
1 tablespoon
1 tablespoon
Soy sauce
1 tablespoon
1 teaspoon
<The egg mixture>
Dashi stock
2 tablespoons
2 teaspoons
1/4 teaspoon


1. Make the chicken filling. Put all the ingredients except the minced chicken in a saucepan and bring to a boil. Add chicken and stir well with chopsticks. Simmer until the moisture has evaporated.
2. Stir the egg mixture with cooking chopsticks.
3. Spread vegetable oil thinly in a frying pan (not listed) and heat. Pour 1/4 of the egg mixture. Put the chicken mixture from Step 1 on top and roll the omelette from the edge. After rolling, bring the omelet towards you. Pour another 1/4 of the egg mixture and roll. Repeat this process over medium heat.
4. After rolling 4 times the omelette looks like this.
5. Let it cool down, then slice with a knife.

Story Behind this Recipe

I like to enjoy different fillings in tamagoyaki. I had leftover minced chicken so I made this filling quickly. My family loved this and wanted to have more.