Tamagoyaki: Japanese Rolled Omelet Recipe

Japanese tamagoyaki recipe

The Spruce / Julia Hartbeck

  • Total: 10 mins
  • Prep: 5 mins
  • Cook: 5 mins
  • Yield: 2 Tamagoyaki (2 Servings)
Nutritional Guidelines (per serving)
206 Calories
11g Fat
12g Carbs
15g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 2 Tamagoyaki (2 Servings)
Amount per serving
Calories 206
% Daily Value*
Total Fat 11g 14%
Saturated Fat 4g 18%
Cholesterol 417mg 139%
Sodium 204mg 9%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 0%
Protein 15g
Calcium 65mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tamagoyaki is the Japanese rolled omelet that is popularly served for breakfast, put in a bento (Japanese lunch box) as a side dish or used as a filling in sushi. Tamagoyaki, literally meaning "grilled/fried egg," is made by rolling together thin layers of seasoned egg in a frying pan.

Flavors of tamagoyaki vary and different types of fillings can be added. Tamagoyaki is often seasoned with soy sauce and sugars, but nothing can beat the flavor of dashi. Dashi is very simple to make, but umami-rich kombu and katsuobushi give this stock wonderful rich flavors without overpowering the other ingredients. By adding dashi to the egg mixture, the egg gets a nice umami boost and the dashimaki tamago has deeper, more complex flavors than regular tamagoyaki.

Ingredients

  • 4 eggs
  • 3 tablespoons dashi soup stock
  • 1 1/2 to 2 tablespoons sugar
  • Vegetable oil (for cooking)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Japanese tamagoyaki
    The Spruce / Julia Hartbeck
  2. Beat eggs in a bowl.

    Beat eggs in a bowl
    The Spruce / Julia Hartbeck
  3. Add dashi soup and sugar in the egg and mix well.

    Add dashi
    The Spruce / Julia Hartbeck
  4. Heat a tamagoyaki pan over medium heat. Oil the pan.

    Heat a tamagoyaki pan
    The Spruce / Julia Hartbeck
  5. Pour a scoop of egg mixture in the pan and spread over the surface.

    Pour egg in pan
    The Spruce / Julia Hartbeck
  6. Cook it until half done and roll the egg toward the bottom side.

    Cook
    The Spruce / Julia Hartbeck
  7. Move the rolled egg to the top side.

    Move rolled egg to side
    The Spruce / Julia Hartbeck
  8. Oil the empty part of the pan and pour another scoop of egg mixture in the space and under the rolled egg.

    Oil pan
    The Spruce / Julia Hartbeck
  9. Cook it until half done and roll the egg again so that the omelet becomes thicker.

    Roll egg
    The Spruce / Julia Hartbeck
  10. Cook the omelet until done.

    Cook omelet
    The Spruce / Julia Hartbeck
  11. If you are using a regular frying pan, shape tamagoyaki on bamboo mat.

    Shape on bamboo mat
    The Spruce / Julia Hartbeck
  12. Cut tamagoyaki into 1-inch thick pieces.

    Cut up
    The Spruce / Julia Hartbeck
  13. Serve for breakfast, put in a bento as a side dish, or used as a filling in sushi.

    Serve
    The Spruce / Julia Hartbeck

Tips

  • Preferably, it's good to use a square tamagoyaki pan to make tamagoyaki, but it can be cooked in a regular frying pan.
  • When sugar is added in tamagoyaki, it gets burned easily, so please watch the heat carefully.
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