Tamagoyaki (Japanese Rolled Omelette)
A sweet-savoury Japanese omelette made by rolling thin layers of egg seasoned with dashi, soy and a little sugar into a soft, golden log. Perfect for breakfast or a bento box.
Servings
Ingredients
Nutrition
Per serving
Steps
Mix the eggs
Beat the eggs gently with chopsticks, cutting through the whites rather than whisking in air. Stir in the , sugar, soy sauce, and salt until the sugar dissolves.
- 4 eggs
- 3 tbsp stock
- 1 tbsp sugar
- 1 tsp light soy sauce
- 1 tsp
- 1 pinch salt
✅ Done when: mixture is smooth with no streaks of egg white
Heat the pan
Heat a rectangular tamagoyaki pan, or a small non-stick frying pan, over medium heat. Dip a piece of kitchen paper in 1/4 tablespoon of the oil and wipe the pan to coat it lightly.
- 1/4 tbsp vegetable oil
✅ Done when: pan is hot and lightly glistening with oil
Cook the first layer
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add more layers
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Shape and slice
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Mix the eggs
Beat the eggs gently with chopsticks, cutting through the whites rather than whisking in air. Stir in the , sugar, soy sauce, and salt until the sugar dissolves.
- 4 eggs
- 3 tbsp stock
- 1 tbsp sugar
- 1 tsp light soy sauce
- 1 tsp
- 1 pinch salt
✅ Done when: mixture is smooth with no streaks of egg white
Heat the pan
Heat a rectangular tamagoyaki pan, or a small non-stick frying pan, over medium heat. Dip a piece of kitchen paper in 1/4 tablespoon of the oil and wipe the pan to coat it lightly.
- 1/4 tbsp vegetable oil
✅ Done when: pan is hot and lightly glistening with oil
Cook the first layer
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add more layers
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Shape and slice
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Tamagoyaki became popular in the Edo period, when eggs became affordable and special square pans were invented to roll them. The Tokyo style is sweet, while Osaka's dashimaki tamago is lighter and more savoury, with more dashi.
It's a staple of bento lunchboxes and breakfast tables, and sushi chefs serve a sweet version called tamago on top of rice.
⭐ Why It's Famous
Soft, juicy and gently sweet, it's a little piece of Japanese home cooking that requires real technique to make perfectly.
💡 Fun Fact
Sushi lovers say you can judge a sushi chef by their tamago, because a perfect rolled omelette takes years to master.
Tokyo and Osaka
35.68°N, 139.65°E
Related recipes
Comments (0)
No comments yet. Be the first to share your thoughts!