Tamagoyaki – Japanese Rolled Omelet Recipe
Tamagoyaki is a beautifully layered Japanese rolled omelet made by folding multiple thin layers of seasoned egg in a rectangular pan. Slightly sweet, savory, and silky, tamagoyaki is a staple in Japanese bento boxes, breakfast plates, and sushi. With a little technique and practice, you can make this elegant dish right at home.
Equipment
- Tamagoyaki pan (rectangular omelet pan) or small nonstick skillet
- Mixing bowl
- Chopsticks or fork (for beating eggs)
- Spatula or cooking chopsticks
- Paper towel (for oiling pan)
- Small oil dish
Ingredients
- 4 large eggs
- 1 tbsp mirin sweet rice wine
- 1 tsp soy sauce
- 1 tsp sugar
- Pinch of salt
- Neutral oil vegetable or canola for the pan
Instructions
Make the Egg Mixture
- In a mixing bowl, crack the eggs and beat well until fully combined. Stir in mirin, soy sauce, sugar, and a pinch of salt. Mix thoroughly but avoid creating too much foam.
Heat and Oil the Pan
- Heat the tamagoyaki pan over medium-low heat. Lightly oil it using a folded paper towel dipped in oil. Make sure every corner is coated.
Cook the First Layer
- Pour a thin layer of the egg mixture into the pan, just enough to cover the surface. Swirl the pan gently to spread evenly. Let it cook until mostly set but still slightly soft on top.
Roll the Omelet
- Using a spatula or cooking chopsticks, gently roll the omelet from one side to the other. Push the rolled egg to one end of the pan.
Add More Egg Mixture
- Lightly oil the empty space in the pan again. Pour in another thin layer of egg, lifting the rolled omelet slightly to let the uncooked egg flow underneath it. Let it set, then roll again.
Repeat the Process
- Repeat the layering and rolling until all the egg mixture is used and you have a multi-layered roll.
Shape and Rest
- Once finished, remove the tamagoyaki from the pan and let it rest for 1–2 minutes. For a neater shape, you can wrap it in a bamboo sushi mat (makisu) while it cools.
Slice and Serve
- Slice into ½-inch thick pieces and serve warm or at room temperature.
Notes
Serving Suggestions
- Serve as part of a Japanese breakfast with rice and miso soup.
- Include in bento lunch boxes.
- Pair with sushi or sashimi.
- Enjoy with soy sauce, grated daikon, or a touch of wasabi.