Tamagoyaki (Japanese Rolled Omelette)

Tamagoyaki (Japanese Rolled Omelette) pinit

Tamagoyaki is a traditional Japanese rolled omelette made with eggs, dashi (Japanese soup stock), and seasonings such as soy sauce and mirin. It’s a popular breakfast dish in Japan and is known for its sweet yet savory flavor and delicate layers.

Prep Time 5 min Cook Time 10 min Total Time 15 mins Difficulty: Beginner Servings: 1 Calories: Approximately 200 calories per serving Best Season: Suitable throughout the year



  1. In a bowl, beat the eggs and add dashi, mirin, soy sauce, sugar, and a pinch of salt. Mix well.
  2. Heat a tamagoyaki pan or a non-stick frying pan over medium heat and brush with neutral oil.
  3. Pour a thin layer of the egg mixture into the pan, tilting to cover the bottom evenly. As the egg starts to set, gently roll it from one side of the pan to the other using chopsticks or a spatula.
  4. Push the rolled egg to the far end of the pan, then brush the empty side with oil and pour in another thin layer of the egg mixture. Lift the rolled egg and let the new layer flow underneath.
  5. Repeat the rolling process until all the egg mixture is used, forming multiple layers.
  6. Once cooked through and golden brown on the outside, remove the tamagoyaki from the pan and let it cool slightly.
  7. Transfer the tamagoyaki to a cutting board and slice it into thick pieces.
  8. Serve warm or at room temperature, garnished with thinly sliced daikon radish and nori strips.


  • Use a rectangular tamagoyaki pan for best results, but a regular frying pan will work too.
  • Be sure to cook the tamagoyaki over low to medium heat to prevent burning and to achieve a smooth texture.
  • Adjust the sweetness and saltiness according to your taste preferences by varying the amount of sugar and soy sauce.
  • Experiment with different fillings such as cheese, vegetables, or crab meat for variation.

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