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Japanese Rolled Omelet (Tamagoyaki)


Recipe: Rolled Omelet (Tamagoyaki)

Adapted from Japanese Cooking: The Traditions, Techniques, Ingredients and Recipes


3 tablespoon dashi stock or the same amount of water and a pinch of dashi-no-moto
2 tablespoons mirin
1 tablespoon caster (superfine) sugar
1 teaspoon soy sauce
1 teaspoon salt
6 large (US extra large) eggs, beaten
Vegetable oil


1 inch daikon
Shiso leaves (optional)


Mix the dashi stock or water with dashi-no-moto with mirin, sugar, soy sauce, and salt. Add to the beaten eggs and stir well. Heat the omelet pan over medium heat. Soak a paper towel in a little oil and wipe the pan to grease it.

Pour in some egg mixture and tilt the pan to coat evently. When the omelet starts to set, roll it up towards you using a pair of chopsticks or a spatula. Keeping the rolled omelet in the pan and push it back to the farthest side from you. Oil the empty part of the pan with the paper towel again. Again, pour in some egg mixture into the empty side, lift up the first roll with chopsticks and let the egg mixture runs underneath. When it looks half set, roll the omelet around the first roll to make a single roll with many layers. Repeat the process until all egg mixture is used up.

Move the roll gently onto a sushi rolling mat covered with a clear sheet of plastic wrap. Roll the omelet firmly into the mat and leave to stand rolled for 5 minutes.

Grate the daikon with a daikon grater or a very fine grater. Squeeze the juice out with your hand.

Cut the rolled omelet into 1 inch slices crossways. Lay the shiso leaves (if using) on a plate and place a few pieces of omelet on top. Put a small heap of grated daikon to one side and add serve.

Cook’s Note:

If you are using a regular pan and not the Japanese rectangle pan, follow the same method and cut off the irregular edges when serving. It works the same but it’s slightly harder to roll the omelet.

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29 COMMENTS... read them below or add one

  1. Chocolate Shavings

    I’ve been trying to make Japanese omelet for a while but I’m not that good at it yet. Yours looks great!

  2. mycookinghut

    Delicious! I love tamagoyaki! My tamagoyaki pan has not been used since my purchase a few months ago. Japanese food is yummy and looks delicate :)

  3. Marc @ NoRecipes

    Nicely done! So you’re on a Japanese food kick huh? Maybe we should trade Malaysian cooking techniques for Japanese;-) I’ve always wanted to get better at cooking Malaysian food!

  4. Manggy

    Well done bee! I think Lunch In a Box also has a demo of the process. I was a little skeptical of tamago at first (I’m not a fan of eggs), but once I tasted them, I loved them!

  5. ChichaJo

    I’m a big fam of Japanese food as well…sushi in particular :) Tamago is always one of the things we order. I am too wimpy to try it out at home though! Bravo to you and this tamago omelet looks perfect!

  6. Manggy

    Oh, I forgot to say: Kaiseki is crazy-beautiful but it is also crazy CRAZY! I wouldn’t know the first thing about procuring 90% of the ingredients in that book :O

  7. MeetaK

    anything to get new cooking gear! lol! i really enjoy japanese food too – but for some reason do not cook it too often at home. but i am hoping to take a few lessons from you. to start with i think i will try this one tonight!

  8. limpepsi

    The step-by-step pictures are helpful! I (my Japanese friend taught me)used normal fyring pan to cook Tamago before.I poured 1/3of the egg and rolled to the frying pan’s side. Once slightly cook, poured another round of the egg and rolled again. Continue until finished. Slowly builded up a thick Tamago. A bit messy but tasted deliciously!

    Your Tamago is very beautiful! Makes me want to invest tamagoyaki pan.

  9. Lydia (The Perfect Pantry)

    I’ve seen these little pans in my Asian supermarket and been tempted to buy one, but never have. Now, with a good method for making the omelets, I might just have to treat myself, too!

  10. Katia

    That looks yummy, though I don’t know if I want to attempt that anytime soon (I’m still not over my Chinese and Indonesian cooking phase.) But there’s another great book, called Japanese Cooking, A Simple Art by Shizuo Tsuji … and even though it’s a bit old, it has great illustrations of step-by-step process and a lot of yummy recipes, along with sauces and dressings.

  11. 天然パーマンTENNEN PARMAN [from Japan]

    Hi, I am Tennen-Perman,E-mail from Japan.
    I visited your site sometimes so far.
    You have a cool site.
    I linked your site in my blog.
    I administer a blog talking about cooking.
    Please link to my site in your ones if you like it.

    thank you!

  12. Kitti

    ive really enjoyed reading your posts on Japanese food! I’ve got a Japanese-food-crush myself, so its exciting to see other people’s interest.
    I thought you may be interested in one of my favorite online Japanese shops – Ichiban Kan – a very inexpensive Japanese type dollar store. If you’re at all interested in bento, or even fun stuff for around the house and kitchen, check it out. Its my newest obsession ;)
    keep up the great work!

  13. Anonymous

    this is impressive!!! i am a newbie here.. i like to cook and bake too.. but i am still very fresh on this.. i am so envy of you to be so capable in making so many nice dishes!! ur entries always make me drool..
    i am a big fans to japanese food too.. =D i guess i am going to try this very soon!!!
    p/s: will you be posting any recipe on how to make nice chawan mushi??!!? =D

  14. StrawberryPocky

    I always saw tamagoyaki, but I never tasted it before!! I tried this recipe, and it tastes exactly how I imagined tamagoyaki to be!! :D It was salty, but a bit sweet! It took me five tries to get it rolled right….. -_- but I’ll keep trying to roll it out as beautiful as yours. :)

  15. Joe

    Looks very pretty; mine never look quite as nice sadly. I use honey instead of sugar, that might be something interesting to try as well.

  16. Jazzmin

    Can I do this recipe in a regular circle pan? What size of pan should I use for this recipe, 10in or 12 inch circle frying pan. Did you use extra large eggs? Do you think if will taste ok if I don’t add the dashi no moto? Thank-you very much.

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