A slightly sweet, soft, and delicate Japanese rolled omelette, perfect for sushi, breakfast, or bento boxes. This traditional dish is made by layering seasoned eggs and rolling them into a beautiful, fluffy omelette.
Why You’ll Love This Recipe
- Authentic Japanese Flavor – A perfect balance of sweet and savory, just like in Japanese cuisine.
- Simple and Quick – Ready in just 15 minutes with a few basic ingredients.
- Versatile – Enjoy it on its own, as a sushi filling, or as part of a bento box.
- Beautifully Layered – The rolling technique creates a soft and visually appealing omelette.
- Great for Meal Prep – Can be made ahead and enjoyed warm or at room temperature.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Large eggs
- Sugar
- Soy sauce
- Mirin (Japanese sweet rice wine)
- Salt
- Vegetable oil
Directions
- In a bowl, whisk together eggs, sugar, soy sauce, mirin, and salt until fully combined.
- Heat a tamagoyaki pan (or a nonstick skillet) over medium-low heat and lightly oil the surface.
- Pour a thin layer of the egg mixture into the pan, tilting to coat the bottom evenly.
- Once the egg is partially set, roll it up to one side using chopsticks or a spatula.
- Add another thin layer of egg to the empty space in the pan. Once it starts setting, roll the existing omelette over the new layer.
- Repeat the process until all the egg mixture is used, forming a layered roll.
- Transfer the omelette to a cutting board and let it rest for a minute before slicing into even pieces.
- Serve warm or at room temperature, optionally garnished with grated daikon or accompanied by soy sauce.
Servings and Timing
- Prep Time: 5 minutes
- Cooking Time: 10 minutes
- Total Time: 15 minutes
- Servings: 2-3 servings
- Calories: 180 kcal per serving
Variations
- Savory Tamagoyaki – Reduce the sugar and add finely chopped scallions or dashi broth for a more umami-rich flavor.
- Spicy Tamagoyaki – Add a pinch of shichimi togarashi (Japanese seven-spice) for a subtle heat.
- Cheesy Tamagoyaki – Sprinkle in some grated cheese between layers for a fusion twist.
- Vegetable Tamagoyaki – Add finely chopped spinach, carrots, or mushrooms for extra texture.
- Seaweed Tamagoyaki – Place a thin sheet of nori between layers for added flavor.
Storage/Reheating
- Refrigeration: Store in an airtight container in the refrigerator for up to 2 days.
- Freezing: Not recommended, as the texture may become rubbery.
- Reheating: Best enjoyed at room temperature, but can be lightly reheated in a pan over low heat or in the microwave for a few seconds.
FAQs
What is tamagoyaki?
Tamagoyaki is a Japanese rolled omelette made by layering and folding seasoned eggs into a rectangular shape.
Do I need a special pan to make tamagoyaki?
A rectangular tamagoyaki pan makes rolling easier, but you can use a small nonstick skillet as well.
Why is my tamagoyaki breaking when I roll it?
Make sure the heat is not too high and allow each layer to set slightly before rolling. Using a well-oiled pan also helps prevent sticking.
Can I make tamagoyaki without mirin?
Yes, you can substitute mirin with a mix of sugar and a splash of water or rice vinegar.
How do I get a smooth, fluffy texture?
Whisk the eggs well to fully incorporate the ingredients and strain them before cooking for a smoother consistency.
Is tamagoyaki served hot or cold?
It can be enjoyed warm, at room temperature, or cold, making it perfect for bento boxes.
What can I serve with tamagoyaki?
It pairs well with steamed rice, miso soup, sushi, or as part of a Japanese-style breakfast.
Can I make this recipe without soy sauce?
Yes, you can omit soy sauce or use a low-sodium version if preferred.
How can I make tamagoyaki fluffier?
Adding a small amount of dashi broth makes it softer and gives it an authentic Japanese texture.
What is the difference between tamagoyaki and dashimaki tamago?
Dashimaki tamago includes dashi broth in the egg mixture, making it softer and more delicate than tamagoyaki.
Conclusion
Japanese Tamagoyaki is a simple yet elegant dish that showcases the beauty of Japanese cooking. Whether enjoyed as a sushi topping, part of a bento box, or a quick breakfast, this slightly sweet and fluffy omelette is a must-try. With a few key ingredients and an easy rolling technique, you can bring the flavors of Japan to your kitchen. Try making tamagoyaki today and enjoy this delightful dish!
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Japanese Tamagoyaki
- Total Time: 15 minutes
- Yield: 2–3 servings 1x
Description
A slightly sweet, soft, and delicate Japanese rolled omelette, perfect for sushi, breakfast, or bento boxes.
Ingredients:
Ingredients
- 4 large eggs
- 1 1/2 tablespoons sugar
- 1 tablespoon soy sauce
- 1 tablespoon mirin (Japanese sweet rice wine)
- 1/4 teaspoon salt
- 1 teaspoon vegetable oil
Instructions
- In a bowl, whisk eggs, sugar, soy sauce, mirin, and salt until fully combined.
- Heat a tamagoyaki pan (or nonstick skillet) over medium-low heat and lightly oil the surface.
- Pour a thin layer of egg mixture into the pan, tilting to coat the bottom evenly.
- Once the egg is partially set, roll it up to one side using chopsticks or a spatula.
- Add another thin layer of egg to the empty space in the pan. Once it starts setting, roll the existing omelette over the new layer.
- Repeat the process until all the egg mixture is used, forming a layered roll.
- Transfer the omelette to a cutting board and let it rest for a minute before slicing into even pieces.
- Serve warm or at room temperature, optionally garnished with grated daikon or served with soy sauce.
Notes
- Use a tamagoyaki pan for the traditional rectangular shape, but a round skillet works too.
- Adjust sweetness by modifying the amount of sugar.
- Serve alongside steamed rice, miso soup, or as a sushi filling.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast / Side Dish
- Method: Pan-frying
- Cuisine: Japanese
