For a smoother tamagoyaki, strain the egg mixture through a fine-mesh sieve before cooking. Adjust the amount of sugar to your liking. Some prefer a sweeter tamagoyaki, while others prefer a more savory flavor. Be patient and keep the heat at medium. Cooking the tamagoyaki too quickly will result in a burnt exterior and an undercooked interior. If you don't have a tamagoyaki pan, a small, rectangular non-stick skillet works well. Leftover tamagoyaki can be stored in the refrigerator for up to 3 days.
Tamagoyaki (Japanese Rolled Omelette)
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PREP TIME5 mins
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COOK TIME5 mins
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TOTAL TIME15 mins
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SERVING2 People
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VIEWS6
Embark on a culinary journey to Japan with this exquisite Tamagoyaki recipe. This delicately sweet and savory rolled omelette, infused with the umami of dashi and a hint of soy, is a testament to the simplicity and elegance of Japanese cuisine. Perfect as a delightful appetizer, a star in your bento box, or a unique brunch addition.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol372 mg
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Protein13 g
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Saturated Fat4 g
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Sodium260 mg
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Sugar8 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium bowl, whisk together the eggs, dashi stock, sugar, mirin, and soy sauce until well combined and slightly frothy. (2 minutes)
02
StepHeat a non-stick tamagoyaki pan or a small non-stick skillet over medium heat. Add about 1/3 of the vegetable oil and swirl to coat the pan evenly. Ensure the pan is hot before proceeding. (30 seconds)
03
StepPour about 1/3 of the egg mixture into the hot pan. As the bottom begins to set, use chopsticks or a spatula to gently lift the cooked egg and allow the uncooked egg to flow underneath. Once the egg is mostly set but still slightly wet on top, begin rolling the omelette from one edge to the opposite edge. (2-3 minutes)
04
StepSlide the rolled omelette to one side of the pan. Add another 1/3 of the vegetable oil to the empty space in the pan. Pour in another 1/3 of the egg mixture, tilting the pan to ensure it flows under the existing roll. (30 seconds)
05
StepOnce the new layer of egg is mostly set, roll the existing omelette into the new layer. Repeat this process with the remaining oil and egg mixture until all the egg is used. (4-5 minutes)
06
StepTransfer the tamagoyaki to a bamboo sushi rolling mat (makisu). Gently roll it tightly and secure with a rubber band on each end. This helps to shape the omelette and remove excess moisture. Allow it to cool for about 5 minutes. (5 minutes)
07
StepUnwrap the tamagoyaki and slice it into 6-8 equal pieces using a sharp knife. Serve warm or at room temperature. Garnish with shredded daikon radish and a side of soy sauce for dipping, if desired.
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Keanu Kohler
Jul 1, 2025This recipe was so easy to follow, and the Tamagoyaki turned out beautifully! My kids loved it in their lunchboxes.
Scottie Morissette
Jul 1, 2025I've always been intimidated by Japanese cooking, but this recipe made it approachable. The instructions were clear, and the tips were helpful.
Cullen Gorczany
Jul 1, 2025The flavor combination of sweet and savory is incredible. I added a little bit of sesame oil for extra aroma.
Jennyfer Hegmann
Jun 30, 2025My first attempt wasn't perfect, but the taste was still amazing. I'll definitely keep practicing!
Asa Crist
Jun 29, 2025I followed this recipe and it turned out exactly like the Tamagoyaki I had in Japan!
Louvenia Heaney
Jun 28, 2025Very yummy and easy to follow recipe.
Shanna Rosenbaum
Jun 28, 2025This is a great recipe! I used it for a party and it was a hit
Gerry Franeypfannerstill
Jun 28, 2025Thank you for this recipe, i have been looking for it. You just made my day