Tamagoyaki: Japanese Rolled Omelet Recipe

Tamagoyaki
Yasuhide Fumoto/Photodisc/Getty Images
Ratings (65)
  • 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
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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. 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.

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

Steps to Make It

  1. Gather the ingredients.

  2. Beat eggs in a bowl.

  3. Add dashi soup and sugar in the egg and mix well.

  4. Heat a tamagoyaki pan over medium heat. Oil the pan.

  5. Pour a scoop of egg mixture in the pan and spread over the surface.

  6. Cook it until half done and roll the egg toward the bottom side.

  7. Move the rolled egg to the top side.

  8. Oil the empty part of the pan and pour another scoop of egg mixture in the space and under the rolled egg.

  9. Cook it until half done and roll the egg again so that the omelet becomes thicker.

  10. Cook the omelet until done.

  11. If you are using a regular frying pan, shape tamagoyaki on bamboo mat.

  12. Cut tamagoyaki into 1-inch thick pieces.

  13. Serve for breakfast, put in a bento as a side dish, or used as a filling in sushi.