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Japanese Tamagoyaki (Rolled Omelette)

A soft, layered Japanese rolled omelette with delicate flavor and a tender bite. This easy tamagoyaki recipe includes both sweet and savory variations.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Breakfast
Cuisine: Japanese
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • chopped scallions for garnish
  • 4 large eggs at room temperature
  • 2 tbsp dashi stock or water
  • 1 tsp soy sauce or tamari for gluten-free
  • 1 tsp mirin or 1 tbsp sugar for sweet style
  • 1/4 tsp salt to taste
  • 1 tsp neutral oil for the pan

Equipment

  • Tamagoyaki pan (or small nonstick skillet)

Method
 

  1. Whisk eggs, dashi, soy sauce, mirin, and salt in a bowl until smooth. Strain through a fine mesh sieve for a silky texture.
  2. Heat a rectangular tamagoyaki pan (or small nonstick skillet) over medium-low heat. Lightly oil the surface with a paper towel.
  3. Pour in a thin layer of egg mixture, just enough to cover the bottom. When the edges set but the top is still slightly wet, roll it up from one side using chopsticks or a spatula.
  4. Push the rolled egg to one side, oil the empty space, and pour in another thin layer. Lift the rolled egg slightly so the new layer flows underneath.
  5. When the new layer sets, roll it up again with the previous roll inside. Repeat until all the egg mixture is used.
  6. Transfer to a cutting board, let rest for 1 minute, then slice into 6 to 8 pieces. Serve warm or at room temperature.

Notes

For sweet tamagoyaki, replace the mirin with 1 tablespoon of sugar. For savory tamagoyaki, use dashi and a pinch of salt, skipping the sugar. Keep the heat at medium-low to avoid browning. The layers should stay pale yellow. A bamboo sushi mat helps shape the roll neatly while it is still warm. Store leftovers in the fridge for up to 2 days. Enjoy cold or at room temperature.