Easy Japanese Recipes

Tamagoyaki (Japanese Rolled Omelette) 玉子焼き

Tamagoyaki (Japanese Rolled Omelette) Recipe | JustOneCookbook.com

As Easter is around the corner, I thought of sharing an egg dish.  This dish was requested by some of the JOC readers and thank you for waiting!

Tamagoyaki, literally means ‘grilled egg’, is a type of Japanese omelette made of eggs, sugar, and soy sauce.  When dashi stock is added to the egg mixture, it is called dashimaki tamago.

Tamagoyaki IITamagoyaki is usually served as one of the dishes for Japanese style breakfast and it is a common item to include in a lunch bento box for school.  Also, you might have seen this egg omelette served on top of sushi.

This omelette is usually cooked in a specialized rectangular omelette pan (shown in the step by step pictures below).  Prior to getting the specialized pan recently, I had been using my regular round frying pan all these years so don’t worry if you don’t have the omelette pan.  My mom sent me this specialized omelette pan from Japan so that I can show my readers how it is usually prepared.

I asked my husband to take step by step pictures while I cooked and I wrote detail recipe instructions below; however I thought this video I found on internet might help provide additional visual on how to make the omelette.

Too difficult?  It requires some practice, but if you want to take a short cut, try this Quick & Easy Tamagoyaki recipe.  You can make it in 3 minutes!  It’s perfect to make just one tamagoyaki for your meal or bento box!

Quick & Easy Tamagoyaki | Easy Japanese Recipes at JustOneCookbook.com

Tamagoyaki (Japanese Rolled Omelette) Recipe
Prep time
Cook time
Total time
Serves: Serves 2
  • 3 large eggs
Served with
  • Grated daikon radish, squeezed water out
  • Soy sauce
What you will need:
  • Tamagoyaki frying pan (or a around 8-9" non-stick frying pan)
  • Paper towel moistened with oil
  • Chopsticks
  • Bamboo mat
  1. Gently mix the eggs in a bowl (Do not over mix).
  2. In another bowl, combine the seasonings and mix well.
  3. Pour the seasonings mixture into the egg and whisk gently.
  4. Strain the egg mixture through a sieve into a measuring cup with a handle (so it's easier to pour later).
  5. Heat the pan over medium high heat, dip a folded paper towel in oil, and apply oil to the pan. Put a little bit of egg mixture to see if the pan is hot.
  6. When the pan is ready, pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan.
  7. Poke the air bubbles to release the air. After the bottom of the egg has set but still soft on top, start rolling into a log shape from one side to the other.
  8. Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette.
  9. Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.
  10. When the new layer of egg has set and still soft on top, start rolling from one side to the other.
  11. Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette.
  12. Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.
  13. When the new layer of egg has set and still soft on top, start rolling from one side to the other.
  14. Now this is 3rd round. Poke the air bubbles...
  15. The 4th round. Make sure to spread all over including under the rolled egg.
  16. Continue rolling into the log.
  17. This is 5th round.
  18. This is 6th round and final...
  19. You can brown the omelette a little bit.
  20. Remove from the pan and place the omelette on the bamboo mat and wrap it up. Shape the egg when it is still hot. Let it stand for 5 minutes.
  21. Slice the omelette into ½" (1 cm) pieces. Serve with grated daikon and soy sauce.
Control the temperature of the pan by lifting the frying pan rather than adjusting the stove heat. If the heat is too weak, the egg will stick to the frying pan so be careful.


Tamagoyaki III

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  • Kankana March 29, 2012, 10:40 pm

    That looks like a piece of art! Seriously I can’t even make a decent omelet and here you are making something so pretty! And how you cook with chopstick .. I will never know!

  • Baker Street March 29, 2012, 10:45 pm

    What a fabulous recipe. I’ve never eaten a rolled omelette but after looking at the process I really really want to try it. Thanks for the step by step pictures Nami! :)

  • amy @ uTryIt March 29, 2012, 10:46 pm

    hehe…I always wonder how these are made! Now I know. Thanks for sharing the video and your picture tutorial. I must say, yours came out much prettier than the one in the video. :P Seems like it’s a bit of a workout “flipping” the egg during the cooking process.

  • Alyssa March 29, 2012, 11:42 pm

    I love a new egg recipe. This looks great! And I meant to tell you, I found daikon radishes here!!! I’ll be pouring over your recipes to decide how to use them first!

  • yummychunklet March 29, 2012, 11:49 pm

    I always order these when my boyfriend and I go out for sushi. Now I’ll have to try my hand at them once I buy that nifty pan!

  • Giulietta | Alterkitchen March 30, 2012, 12:14 am

    This is a super-super-super omelette… I love it! I didn’t know this pan (never saw it in Italy), so today I learned something new :)

  • Jill Colonna March 30, 2012, 1:28 am

    Love this omelette, Nami, especially rolled like this and your step-by-step is so beautifully illustrated that it’s so inspirational to try this at home!

  • Debs @ The Spanish Wok March 30, 2012, 1:44 am

    Nami, that looks amazing. I bet it tastes better when cooked in the correct pan, they say you eat with your eyes! I’d love one of those, I bet even a simple spanish omelette would look fab cooked to that shape.

  • Rowena @ Apron and Sneakers March 30, 2012, 2:08 am

    That, I cannot do so because it needs a lot of patience to do all those layers. It looks very good and beautiful Nami! Is that pan Japanese? Never saw one like that before.

  • Alessandra March 30, 2012, 2:32 am

    I like it and I even have the rectangle pan, but I just add soy sauce and dashi to the egg, never sugar and mirin, for me it would be too sweet. I can eat the real one if I go out, but couldn’t bear to add more sugar to my diet at home (i.e. if I put it in savory dishes too it would be too much! :-)). It still comes out very good!

    did you see the bento I made yesterday?

  • Jasline March 30, 2012, 2:59 am

    Hi Nami, I love eggs and this tamagoyaki is so pretty and looks so delicious. My stomach is growling after looking at the photos… gotta make some soon! ;)

  • Asmita March 30, 2012, 3:40 am

    Hi Nami,
    This looks so yummy! I have never had an omelette that is rolled so many times over, it just looks so delicate and soft. It has a lovely texture. I love your step by step method with pictures. Easy to understand and follow.
    Would love to eat this not just for breakfast but anytime.

  • Medeja March 30, 2012, 3:44 am

    Oh..it would take me ages to learn to roll it so nicely :)

  • Adora's Box March 30, 2012, 4:00 am

    One of the best egg dishes ever. The best thing about tamago is its sweetness. That sets it apart other omelettes. You make perfect tam ago, Nami.

  • Jenny March 30, 2012, 4:08 am

    what an interesting recipe, Nami, I really enjoyed that! we have just started having cheese omlettes for supper again, and it’s my husband’s job to do it. I will show him this fascinating recipe.

  • Sandra March 30, 2012, 4:45 am

    That is awesome! I do want to try this and I know it will take many attempts to get it right, but I’m willing to try. At least we can eat the mistakes. Beautiful work Nami!

  • Sylvia@Peaches and Donuts March 30, 2012, 5:19 am

    You’ve done it so well as it turned out so pretty and delicate looking! I think i’ll make a mess out of it and am sure there’ll be lots of holes in mine! hahaha

  • Katherine Martinelli March 30, 2012, 5:20 am

    Nami, this is such a cool technique!! I’ve had this at sushi restaurants before but never realized what went into making it. I can’t wait to give this a go. My husband will love it!

  • Cooking Gallery March 30, 2012, 6:51 am

    Yay, finally your tamagoyaki post is up…:D)!! So sorry for being so slack in commenting in the past few weeks, my job has somehow taken its toll on me, but now I can relax a little bit as I have Easter holiday coming up :). Like Alessandra, I don’t usually add sugar (and just a little bit of mirin), since I don’t really like the taste of sweet omelet. Your tamagoyaki looks beautiful just like your other dishes :). Have a great weekend, Nami!

  • Cassie March 30, 2012, 7:09 am

    This is a really great tutorial, Nami! I love the pan that you used. This is great!

  • Ambika March 30, 2012, 7:09 am

    Looks wonderful. I have seen this on youtube a couple of times, but never thought someone could recreate this at home. Looks absolutely perfect! Hats off to your patience and skill :)

  • Luka March 30, 2012, 7:18 am

    ありがとうございました!おいしそうです。:)I cannot wait to try to make it!

  • Ramona March 30, 2012, 7:25 am

    Nami what a beautiful dish!! That omelet pan is awesome. :) I first thought it was just one omelet rolled out… but you roll it several times. How cool! Really well done and give your hubby a hug for his step by step photos too. I really got a good idea how to do it from them.

  • food-4tots March 30, 2012, 7:34 am

    Nami, how did you know I’m looking for this recipe? lol! Your tamagoyaki is perfectly done!! Do you think I can do it with just a round pan? I got to try it no matter what. ;)

  • Suzanne March 30, 2012, 7:36 am

    Amazing that you make this dish with chop sticks most of us would have trouble using a spatula :). Your photos are so much better than the video, great post and fun for Easter.

  • chinmayie @ love food eat March 30, 2012, 7:52 am

    Your step by step photos are so helpful! In recipes like this it’s impossible for people like me to understand it unless there are photos with it. Thank you Nami. You make Japanese food less mysterious to people!

  • Mandy - The Complete Cook Book March 30, 2012, 8:04 am

    The tutorial was fascinating Nami, I have never seen an omelet made like this before!
    :-) Mandy

  • Mr. Three-Cookies March 30, 2012, 8:21 am

    This looks really amazing, and very interesting method of preparing it. A sweet savoury pancake.

  • Patty March 30, 2012, 8:36 am

    So pretty! I’m coveting that omelette pan and I love your step by step instructions;-)

  • Laura (Tutti Dolci) March 30, 2012, 8:40 am

    Great tutorial, and what a pretty omelette. I’ll never look at eggs the same way again!

  • PolaM March 30, 2012, 9:06 am

    What an interesting technique! I feel like I have to try it soon!

  • Suzi March 30, 2012, 9:19 am

    Nami, this is so cool. I love you step by step and you make it look so easy, but I know that it’s not I think I would have a mess. This is wonderful and your photos are amazing.

  • CréAriane March 30, 2012, 9:24 am

    During my stay in Japan, I always wondered how it could be possible to cook such beautiful and delicious omelettes …And I never dared to ask ! ^^
    Thank you for the recipe !

  • Lyndsey@TinySkillet March 30, 2012, 9:28 am

    This is beautiful Nami, now I know how to really use my pan. Being a bento box maker I did learn how to make tamagoyaki, but they never turned out like this. I only made the one pour ones. Thanks for sharing your technique and good instructions.

  • Ann@Anncoo Journal March 30, 2012, 9:34 am

    Oh Nami, I’ve made this before but it was too sweet because of too much sugar added. Thank you for sharing this wonderful recipe :)

  • Jeannie March 30, 2012, 9:36 am

    Yes, I had this before, on top of sushi:D I didn’t know it involved so much work cooking it!
    Looks so delicious!

  • Rathai March 30, 2012, 10:09 am

    Your omelette looks like it could give the French omelette a run for the money. At first sight, I thought it was a soft sponge cake. Perfectly made and presented. I would love to be served that for this Easter!

  • nipponnin March 30, 2012, 10:45 am

    なみちゃん、私卵焼き作るの、上手じゃないです。これを見て勉強します。もうすぐ日本だね。ああー私も行きた~い!Have a nice trip to Japan!

    • Amber September 27, 2013, 10:09 am

      Very nice post Nami! I’ll have to try this out soon. As an aside, I’m very excited because I was able to understand nipponnin’s post above! I’m studying Japanese and progress is slow but rewarding and fun. My translation as I understood it:

      “Nami-chan, the tamagoyaki I made isn’t good. I’ll watch and study this [the video above]. [Your trip to] Japan is very soon, right? Ohhh, I want to go too!”

      Not sure if I got that completely right…but I think it is close?

      Your website is great and I’m learning a lot about Japanese cooking.

      • Nami September 28, 2013, 2:21 pm

        Hi Amber! Yes your translation is perfect! I’m happy to hear you enjoy my blog. :)


  • Javelin Warrior March 30, 2012, 10:51 am

    Wow, Nami – that is amazing and the pictures are so helpful. I can’t believe the amount of work that goes into making this, but the result in fantastic… Love this!

  • Cucina49 March 30, 2012, 11:56 am

    That omelette pan is so cool–I had a chance to work with one once in a cooking class and it makes preparing this so much easier. Gorgeous omelette–the tiny bit of sweet makes this so good!

  • Jackie March 30, 2012, 12:34 pm

    Hi, I’m visiting your blog after that lovely comment you left on Courtney’s blog. This omelete looks a-ma-zing!!! I love the pic tutorial as well. I’m definitely going to be over here more often. Thanks for sharing,
    Galexi Cupcakes

  • Eri March 30, 2012, 12:44 pm

    Unbelievable technique Nami!!! I’m so excited, I’m going to try it this week!
    Congratulations my friend!

  • A_Boleyn March 30, 2012, 1:05 pm

    I’ve made these in my round omelette pan to slice up and put into a breakfast sushi roll (crispy bacon, tamagoyaki and slice avocado) but it’s nice to see it made in the traditional rectangular pan. And you omelette seems so light and fluffy.

  • Joanne March 30, 2012, 1:09 pm

    This reminds me of a roulade but way more dense and compact! I know I would LOVE the texture!

  • Tina (PinayInTexas) March 30, 2012, 1:23 pm

    I love tamagoyaki and I didn’t know that it’s not that complicated to make.Thanks for sharing this Nami!

  • sophia March 30, 2012, 2:02 pm

    This is one of my FAVORITE Japanese dish!! I used to eat this every week when I was living in Singapore. It’s not as easy to find here in LA, I think. The ones in Singapore came with bonito flakes and okonomiyaki sauce. :-)

  • Shirley March 30, 2012, 2:57 pm

    Very cool technique! Looking at the first two layers, I was wondering how they became those beautiful rolls in the other photos. Very interesting to see how it comes together.

  • ちびか〜ちゃん March 30, 2012, 3:16 pm




  • Yue March 30, 2012, 4:16 pm

    This is really nice!!! I wanted to know how to make this!

  • Grubarazzi (@Grubarazzi) March 30, 2012, 4:23 pm

    What a super cool technique! I love the pictures to help me figure out how you make this. I really have to try this. You have a handful of awards waiting for you on my blog. Have a wonderful weekend!

  • Ann March 30, 2012, 8:32 pm

    That is absolutely lovely! The step-by-step pictures made perfect sense! Thank you for sharing…this is really incredible!

  • torviewtoronto March 30, 2012, 8:36 pm

    interesting and neat looks wonderful

  • Ira Rodrigues March 30, 2012, 9:15 pm

    one thing I like Japanese food is even it using a very simple basic ingredients, it treated like an art :)

  • Lorraine @ Not Quite Nigella March 30, 2012, 9:27 pm

    I love the sweetness of this omelette! And good to know that you don’t need the special pan. Thanks for the detailed instructions Nami! :D

  • Reem | Simply Reem March 30, 2012, 11:30 pm

    I am absolutely in love with this…
    Thanks for the video, I am so trying this tmrw…
    Hope I can manage this well….

  • Bam's Kitchen March 31, 2012, 1:16 am

    Totemo Oishii desu! This is one of my absolute favorite dishes from living in Japan. I love your adorable little pan. What a great hubby for helping with the photos! How perfect is that! Happy Early Easter to you too!!!! Ja Mata, BAM

  • Sissi March 31, 2012, 4:37 am

    Wow! I am amazed by how perfect your tamagoyaki looks! I have never even tried doing it (no special pan) and have always been convinced it was the most complicated dish in the Japanese cuisine (apart from high quality sushi). So you say I can really make it in a normal pan? I wonder how many times you practiced it to obtain such perfect results… Congratulations!

  • Belinda @zomppa March 31, 2012, 8:02 am

    So THAT’S how it’s done…brilliant!! Love it!!

  • daksha March 31, 2012, 8:03 am

    Hi Nami, This technique is just super. Tamagoyaki looks so pretty!!

  • Dee at Deelicious Sweets March 31, 2012, 9:44 am

    Your cooking techniques always amaze me! I would love to spend the day in your kitchen watching how you do everything. So cool. This sounds delicious! Hope you have a great weekend :)

  • Rhonda March 31, 2012, 10:01 am

    The step by step is awesome and that little pan is the best!

  • Lindsey@Lindselicious March 31, 2012, 11:01 am

    I cant go to sushi with out ending with this. Literally can not- LOL. I’ve been debating buying that pan so i could make this at home. So many tools to have!

  • maha March 31, 2012, 11:50 am

    wow…u done this perfectly. n the pics r very clean n cool.

  • Katerina March 31, 2012, 11:53 am

    Very intriguing adding sugar to the omelette! It looks very tasty and I am keeping this to try!

  • Parsley Sage March 31, 2012, 12:18 pm

    Oh man. Want. I so want this for breakfast tomorrow morning! Do the eggs say warm through the ‘sitting’ and slicing process? Amazing recipe, darling! And I totally have pan envy ;)

  • maha March 31, 2012, 3:14 pm

    omg….iam in plan to do this..u know 4m a long time iam post poning it…urs luks simply awesoem..thanx 4 step by step pics.vl try this nw.

  • Valerie Brunmeier March 31, 2012, 5:44 pm

    This is so delicate and so pretty! I’m very sure I couldn’t roll mine as perfectly as you did. That is the best pan, I love it!

  • Tiffany March 31, 2012, 6:09 pm

    One of my favorite maki is tamago! Thanks for sharing how to make this omelette! I love the step by steps… I feel like even I could make this! :D

  • Charles March 31, 2012, 6:39 pm

    Hi Nami – this looks amazing – I’ve always been curious as to how they’ve been making these omelettes because they seem so fine compared to the ones I’m used to. It’s just so cool that there are special pans too, haha! I’m curious though… why does the mixture need to be strained? I can’t imagine there is so much in it that won’t just go through the sieve, no?

    • Nami March 31, 2012, 8:04 pm

      Hi Charles! It’s for very smooth texture. After you strain it, you will see some solid things from the egg and it helps the texture to be more refined. If you have Tamagoyaki, you know it has very silky texture. It’s very important that you strain at least once. You will know when you see what’s left in the sieve. We don’t overmix in the beginning, so it is very important process. :-)

  • Jennifer (Delicieux) March 31, 2012, 9:34 pm

    Nami, this looks fabulous! I love your step by step instructions, you make it look so easy.

  • Katie {Epicurean Mom Blog} March 31, 2012, 9:54 pm

    What a wonderful concept! So great for eating on the run! Love this Nami! Sounds wonderful!

  • Raymund April 1, 2012, 1:06 am

    I love the process of making it! A simple dish turned into something elegant which is very Japanese. I think I saw some of those pans over here.

  • Shu Han April 1, 2012, 1:46 am

    I love tamagoyaki(: it just looks so elegant. I made it before in a round pan, so it wasn’t as beautiful, had to cut away the edges (no rpoblem though, it went straight into my mouth haha).

  • Sammie April 1, 2012, 3:55 am

    Nami!! You did it again!!! You made my mouth water at 3am!! haha.. I love tamogoyaki!! So cute and so Japanese! Eggs are great by themselves but seasoning always makes them taste even better!!

  • Tina@flourtrader April 1, 2012, 4:17 am

    This is an amazing tutorial! Nice to come in here and learn about how these omelettes are made. This is the best presentation I have seen for this egg dish. Also, I like that this special pan is not a requirement. The other bonus is that there is a seasoning in the egg batter, not just something placed on top and rolled up. These must taste amazing!

  • Kath (My Funny Little Life) April 1, 2012, 4:20 am

    Oh wow, this is so cool. One of my best friend absolutely loves this, she always orders some nigiri with omelette when we go out for having sushi. But we never made this ourselves on one of our home sushi evenings so far. We shall give this a try! :D

  • Heather @ Bake, Run, Live April 1, 2012, 7:07 am

    This is beautiful! I have never seen nor heard of this, but even though I don’t have the correct pan, I know I need to try making this!

  • daphne April 1, 2012, 7:23 am

    that is a very helpful tutorial Nami!! I know it is tricky to get it right and it helps to show the video and step by step photos! Nicely done.

  • balvinder ( Neetu) April 1, 2012, 7:37 am

    Oh Nami, that tutorial with the video is great. I can’t flip the way you did. I find this the best.
    Do visit me to find yourself tagged for an award @ http://simpleglutenfreekitchen.blogspot.ca/

  • mjskit April 1, 2012, 8:18 am

    This is amazing! What an absolutely beautiful outcome and of a very involved process. Your pictures as well as the video were extremely helpful in showing how this omelette is made, by oh my goodness – what a process! I don’t know if I would have enough patience to do this! AND, I know for a fact, with my chopstick skills, I’d end up with scrambled eggs. :) I do love the egg mixture and would love to have some of this omelette! I might just have to try making an easy western omelet but with the same ingredients. Great post! Very educational!

  • Jean (Lemons and Anchovies) April 1, 2012, 8:43 am

    Okay, that square omelette pan is pretty neat and I would never have thought that that’s how tamagoyaki is made. Very easy and no mess. So cool, Nami!

  • Tobias @ T and Tea Cake April 1, 2012, 10:17 am

    Your tamagoyaki look so smooth and soft – just beautiful, Nami!

    The texture the bamboo mat is giving the surface makes it look extra pretty and the whole process (and look) reminds me a little bit of Baumkuchen. ;)


  • Yudith @ Blissfully Delicious April 1, 2012, 10:46 am

    What an artistic looking omelet! Beautiful Nami as usual :)

  • Liz April 1, 2012, 11:11 am

    Wow, these slices of omelet are gorgeous, Nami! Your food styling is wonderful as always. Hope you’ve had a nice weekend, my friend!

  • Gourmantine April 1, 2012, 12:29 pm

    You know, I’ve been making this kind of omelette for sushi I guess for years now, but seeing your step-by-step recipe, just realized I was doing it all wrong… hence mine never looked as good as yours. Will try this next time with sushi :)

  • Ridwan April 1, 2012, 1:54 pm

    I love this recipe very much,can’t wait to try,thank for sharing this Amazing post :)

  • Carolyn Jung April 1, 2012, 2:19 pm

    Great how-to shots. You inspire me to try my hand at making this finally. ;)

  • Manu April 1, 2012, 8:18 pm

    Oh Nami! This is the prettiest omelette I have ever seen!!! :-) I am sure it also tastes delicious!

  • Reese@SeasonwithSpice April 1, 2012, 10:22 pm

    Ah! I’ve never thought Tamagoyaki requires such few ingredients. The ones they serve at restaurants can taste a bit plasticky sometimes, so I’d go for your homemade ones anytime! The egg rolling does look like a delicate process though:)

  • Sanjeeta kk April 2, 2012, 1:53 am

    Lovely pictures, Nami and what a wonderful way to present a simple recipe like this..

  • Helene Dsouza I Masala Herb April 2, 2012, 2:47 am

    as I mentioned on google+… that looks awesome, love the idea of rolled in omletts. It hadnt come into my mind. I need a bamboomat. so fun to watch your step by step rolling in with chopsticks. I want to try next!

  • Daisy@Nevertoosweet April 2, 2012, 5:47 am

    OMG OMG OMG! You don’t know how excited I am to see this recipe Nami :) Mr Bao LOVES Tamagoyaki!!! We got one of those tamago pans but never really knew how to use it :) but now we do thanks to your step by step photos! I really hope I’d be able to make these tamagoyaki properly… I really want to impress Mr Bao at least Once lol Thanks for sharing!

  • Terris-Free Eats Food April 2, 2012, 8:41 am

    What an awesome technique Nami! I absolutely love rolled omelettes, but must say that this one looks even more delicate and beautiful than any I have had! You are so talented and never cease to amaze me. :)

  • donna mikasa April 2, 2012, 8:53 am

    Oh! I have seen these pans at Don Quijote! And I love tamagoyaki but never thought to make them. I’m inspired to try this now! Thanks, Nami!

  • Kiran @ KiranTarun.com April 2, 2012, 9:23 am

    I can NEVER pull off such beautiful and delicate omelette :D

  • Erin @ Dinners, Dishes, and Desserts April 2, 2012, 9:53 am

    Wow – this is impressive! I am not a huge egg eater, but looks good!

  • kitchenriffs April 2, 2012, 10:16 am

    This is wonderful! I’ve eaten this before, but never knew how it was made – now I do. I’m going to have to practice my chopstick technique! The detailed photos are a real plus to this recipe – great step-by-step instructions. Really nice post – thanks so much.

  • Divya @ FF April 2, 2012, 11:43 am

    Love these, Nami! I can hardly make a beautiful omelette myself, so I know this will be very hard for me to make, but I love the idea. It’s so elegant and pretty – perfect for brunch.

  • Baltic Maid April 2, 2012, 5:48 pm

    I nominated you for the Kreativ Blogger Award!!! For details: http://www.balticmaid.com/2012/04/kreativ-blogger-award/

  • Yi @ Yi Resevation April 2, 2012, 6:53 pm

    what a great recipe Nami! I’ve had tamagoyaki a few times and I am a fan. I was wondering how these perfectly shaped omelettes were made then you revealed the secret cooking pan here. Interestingly though there is also a similar Chinese dish where minced meat or seafood is rolled inside of egg omelettes. But tamagoyaki definitely comes out a lot pretty. Thanks for sharing the recipe and that video link.

  • kita April 2, 2012, 7:32 pm

    Those step by step pictures are super useful. I have wanted to try tamagoyaki for a while when someone suggested I treat myself to traditional pan for them (annd they were a major part of a manga I read recently!). Must try! Thank you so much for the pictures and recipe :D

  • Sawsan April 3, 2012, 12:28 am

    Hello Nami,
    I love this recipe and it is totally new to me. My kids love eggs and I think they will love the rectangular omlette
    Do you think it will work wothout the mirin?

    • Nami April 5, 2012, 7:02 am

      Yes you can omit mirin. If you want to make it sweeter, you can add sugar instead. :-)

  • Nancy/SpicieFoodie April 3, 2012, 3:55 am

    It’s so beautiful, like egg art:) Thanks for doing the step-by-step photos, they are always very helpful. Great post Nami!

  • Jeno @ Week Nite Meals April 3, 2012, 9:19 am

    Hi Nami, I hope you are having a great time at Japan! I bought the rectangular pan years ago, not knowing what it’s purpose is, just thought it’s adorable and I had to have it. Who knew it’s for making tamagos! Thank you for the step by step photos, Trinity and I LOVE ordering tamago rolls when we go to Japanese restaurants, now I know how to make them myself!

  • Magic of Spice April 3, 2012, 12:48 pm

    These are fantastic, and so beautiful! Love the tutorial and step by step as well :)

  • Nic@diningwithastud April 3, 2012, 3:06 pm

    I love that rectangle pan :D its so cute!! This looks delish :)

  • Food Jaunts April 3, 2012, 5:21 pm

    Oh wow! I love tamago but never realized the process it can be (though I’m sure when you get it down it goes lightening fast). Thanks for the step by step

  • Samah@Good Cooks April 3, 2012, 5:46 pm

    Wow, love it Nami. I have to try it. Searched for substitute for mirin, can I use white vinegar with some sugar added to it? Thanks Nami…

    • Nami April 5, 2012, 8:22 am

      You can just omit it and it’s still okay. You can add a little sugar but you don’t even have to. :-)

  • A Little Yumminess April 3, 2012, 6:33 pm

    looks so good! like a work of art!

  • Nisha April 3, 2012, 11:28 pm

    omg. i thought making the indian snack ‘khandvi’ was complicated because of spreading batter & rolling real quick. but looking at this, especially after seeing how you work with chopsticks, add so many layers and need so much patience – everything else seems easier :D
    i think i’m on your blog for the first time today …. hi! :)

  • Manu April 4, 2012, 6:15 am

    I am back… just to tell you… there’s something waiting for you here: http://www.manusmenu.com/rotisserie-potatoes (PS: I know you are busy, so don’t worry about passing it on, but I really wanted to pass it to you! <3)

  • Farnaz (The Pomegranate Diaries) April 4, 2012, 6:34 am

    This is great!!! I made it for my three year old daughter (who is the pickiest eater in the world) and she loved it! I just left out the mirin for her. Made a little bento box for her lunch! Thanks!!

  • Sarah April 4, 2012, 7:32 am

    Thank you for the nice recipe!

  • Chung-Ah | Damn Delicious April 4, 2012, 11:36 pm

    My mom used to make this for me and of course she didn’t have a recipe on hand so I never could recreate it. But your step-by-step photos are incredibly helpful. I can’t wait to make one of my favorite childhood dishes!

  • Lori Lynn April 6, 2012, 4:19 am

    Hi Nami – this is such an interesting post. I love that pan!
    Thank you for the step by steps, it really made it clear how to make this pretty egg dish.
    Hope you are enjoying your vacation. Safe travels.

  • Maria @ Scandifoodie April 7, 2012, 10:21 pm

    Another favourite of Mr Scandi Foodie! ;-) Yours looks much prettier than what I’ve ever made for him though! :-)

  • Sonia aka Nasi Lemak Lover April 9, 2012, 12:58 am

    I checked 3 times but still couldn’t find my comment left earlier, i rememberd i left comment, strange it went missing..This is a recipe that i wanted to learn, Thanks for sharing Nami.

  • easyfoodsmith April 10, 2012, 4:58 am

    These look so pretty and delicious! I am amazed how you cook with just a pair of chop-sticks!! Thanks for the step by step tutorial.

  • jack April 10, 2012, 6:41 pm

    Hi Nami, it’s been a bit busy so I’ve only just gotten around to catching up on all your lovely posts – this tamagoyaki recipe is great and the photos are really good! I was always curious what the technique for this was. It’s now April and from memory you’ll be in Japan so if you’re already there, I hope you are having a wonderful time and eating lots of wonderful food! :)

  • mycookinghut April 14, 2012, 1:27 pm

    I love tamagoyaki! I have the same pan that I use to make from time to time! :)

  • Pille @ Nami-Nami May 13, 2012, 11:52 am

    Hi Nami, I’m Pille from Nami-Nami :) I had my first go on dashimaki tamago yesterday, and I was quite happy with the result (even though I had to use a regular round frying pan). I’ll try your tamagoyaki next time!!

  • mindy May 14, 2012, 11:26 pm

    nami,i was wondering about making this and putting a sheet of nori over the flat omelet each time before rolling it up. Do you think this could work, meaning, do you think you would have nice clean black lines when you cut it into slices? I’m sure the nori will soften as it sits in the warm moist roll, but i don’t really care about that. I was thinking of doing this for the nori flavor and for the eye appeal. But what do you think? Thanks much,nami.

    • Nami May 14, 2012, 11:34 pm

      Hi Mindy! Yes, it will work. Nori is one of common ingredient that we put in between. My mom has put spinach etc in between too. Nori will be rectangular swirl inside the egg. Good luck! :-)

  • Sook May 22, 2012, 6:33 pm

    Hi Nami! I’ve been looking through your new recipes.. and saw this post! I love this! We have something similar in Korea, too and it’s one of my favorites. So easy and simple to fix. Love your technique. I will have to try your way sometime! Thanks for sharing!

  • jane September 1, 2012, 4:40 pm

    I have an older, more shallow tamagoyaki pan and it is sticking so I’m using a regular skillet but the one you have looks very nice. I’m in SF and looked for the pan in your photo at several Asian/Japanese stores but only found the one I already have. Do they sell the deep non-stick one you are using in the U.S.?

    • Nami September 1, 2012, 9:15 pm

      Hi Jane,

      I have seen the kind you have.  If you put a lot of oil and still stick to it, probably not a good pan.  Make sure to put oil when pan is nicely heated, not when it’s cold.

      My mom brought my pan (T-Fal) from Japan… I found it here: http://en.bentoandco.com/products/tamagoyaki-pan-japanese-omelet

      Forgot how much it was sold in Japan but its not like $10-20 for sure.

      Did you check Mitsuwa in San Jose?

      • Marissa January 13, 2013, 4:43 pm

        From the website, do you recommend the Sanjo or Aka? Which brand is your pan?

        • Nami January 14, 2013, 9:09 am

          I checked the site and I don’t see any T-Fal pan on this site anymore… Mine is T-Fal brand. I have never heard or used both brands so I’m not sure… seems a bit pricy for non-famous brand (and I think this site is a bit overpriced). :(

  • Andrea September 14, 2012, 11:11 pm

    Now that I have seen these Japanese Omelets in your Bento box series, I am even more intrigued as I already was. I have seen these omelets being made before and I saw these specialty pans in my favorite Asian market before wondereing whether I should get one – now that I have plans for getting more efficient with my Gyozo making, why not buy one of these pans too and finally improve my Asina cooking techniques a bit. It looks so delicious!

  • Crystal November 29, 2012, 6:35 am

    Dear Nami,
    I’m making tamagoyaki for a presentation at my school. The only problem is, I can’t find any mirin, OR mirin-style substitute! Do you have any suggestions for a NON-ALCOHOLIC substitute for mirin?
    The chef-in-training,

    • Nami November 29, 2012, 9:11 am

      Hi Crystal! You can replace mirin with sugar. Tamagoyaki has sweet flavor, so you need to add sugar. :)

  • otis December 2, 2012, 7:11 pm

    Thank you for this recipe, the video made it quite easy, although the rolling will take a few more times to master

    • Nami December 3, 2012, 11:14 am

      Hi Otis! It was hard to explain in words, so I thought the video might be more helpful. I’ve been making tamagoyaki for years, yet I still have hard time making a perfect one when I don’t make it for a while. :) Hope you enjoy it!

  • Matt December 30, 2012, 12:17 am

    First attempt didn’t turn out that great. Tastes all right but doesn’t look like the picture lol. I didn’t have a tamagoyaki pan so used a loaf tin and a pair of vice grips for a handle worked a treat but the high sides made flipping it difficult.

    • Nami December 30, 2012, 11:36 pm

      Hi Matt! Thank you so much for trying this recipe. I’ve been making tamagoyaki from high school and I still struggle to make a picture perfect (most of time it’s just alright).

      I’m not sure about using a loaf tin and I recommend you to use a regular (round) frying pan. It has to be non-stick. Also, until you get used to the technique, you can make tamagoyaki easier without dashi stock. Dashi stock makes the egg mixture thinner and it’s more difficult to roll. You can add a bit of dashi stock (or even little bit of water) to thin out the mixture, but thicker egg mixture will be definitely easier to handle. You can start adding more dashi stock once you are used to it. Hope this helps. :)

  • notjustashopper January 12, 2013, 9:25 am

    Hi Nami…many congratulations on a wonderful website…looking very good and the recipes look amazing too.

    I am back but with a different website..notjustashopper – where we are now designing and making stoles, jewellery and bags in the frist phase…the blog will talk about all things nice and about food, of course…

    hope to see you and have a great 2013

  • Marissa January 13, 2013, 4:21 pm

    What is the brand of the tamagoyaki pan you’re using? They sell some in Japan Town where I’m from, but I don’t think they’re good quality. I’d like to buy one online but I have no idea of knowing whether they’re okay or not.

    • Nami January 14, 2013, 9:14 am

      I use a T-Fal brand Tamagoyaki pan (I put the Japanese amazon link in the recipe). I’ve bought 2 tamagoyaki pan here but both of them weren’t that great. Maybe if I put more oil…that might have helped but I didn’t want to… You can use a regular non-stick frying pan too, but you need more eggs and you need to cut off the edge more to make it square shape (but I don’t mind that part for home use). Hope this helps!

  • Karina February 24, 2013, 8:10 am

    Hi! I was looking for this recipe a lot, cuz my teacher said it had “mirin” on it and I just couldnt find one lol you are really good at explaining and cooking! Thank you very much for your blog =] I’ll come back when I’ve tried to make mine tamagoyaki ^^

    • Nami February 25, 2013, 10:45 am

      Thank you Karina! I’m glad to hear you found my recipes helpful. :) I hope you enjoy this tamagoyaki!

  • J. Blum February 27, 2013, 3:37 pm

    This is a great recipe. works perfectly in my small omelette pan. the dashi is the key.
    Thank you!

    • Nami February 28, 2013, 8:47 pm

      Thank you Jason! :)

  • Marianna March 16, 2013, 11:26 pm

    I tried making Tamagoyaki before and always without success UNTIL NOW!!! Your instructions and recipe were so easy to follow and the result was AMAZING! So scrumptious! Not all my layers were pale yellow like in your lovely pics. I will keep practising! :) Thank you! Marianna

    • Nami March 18, 2013, 8:50 pm

      Hi Marianna! Yaaaay! So happy your Tamagoyaki was successful! Keep practicing and you will be a lot more comfortable with each step and will know the tricks. Try to lift up your pan while cooking so that your pan will not become too hot. It’s easier to control the location of your pan (I mean by lifting up) than changing the heat. Hope this helps. :) Thanks for writing, Marianna!

  • Rosa April 16, 2013, 10:42 pm

    This rolled omelette is magnificent! One needs a lot of patience to create a perfect tamagoyaki…



  • Julie @ This Gal Cooks May 22, 2013, 7:09 pm

    This is the first I’ve heard of this dish. I would love to try it some day!
    Thanks so much for sharing the pictures and the video with step by step directions as well as sharing the link to the frying pan. This info will definitely be useful when I decide to try this out!

  • gaaratorii June 11, 2013, 9:39 am

    Hi Nami-san. I have always wanted to wonder how we can roll the omelette. And thanks to you and your instructions, i can make it. It was not a big success (it tasted nice but didn’t looked as beautiful as yours), but it kinda make me feel proud to be able to try something new :). Thank you very much for your recipes and instructions. Keep up the good work!!!

    • Nami June 12, 2013, 10:55 pm

      Hi Gaaratorii! Thank you for trying this recipe! Don’t worry – I practice a lot when I first started to make tamagoyaki, and I’ve been making this since I was a teenager. So it’s not like I could make it in one trial. :) I think mine is not perfect considering I have been making this for YEARS… =P Good luck, and thanks for your kind words!

  • Lela July 31, 2013, 9:22 am

    Great recipe! I also loved the technique of rolling the omlette!

    • Nami August 7, 2013, 10:39 am

      Thank you Lela! xo

  • anshu August 2, 2013, 11:39 pm

    I made rolled eggs. it tastes really goooood…………

    • Nami August 3, 2013, 12:21 am

      Thank you for trying this recipe Anshu! Hope you enjoyed it! :)

  • Ellena Guan (@CuisineParadise) October 7, 2013, 6:04 am

    Gosh! This is my son favourite tamago!!!! I must master this so that I can make tamago sushi for him!! Thanks for the detail step-by-step post!!

  • Christina Kataoka October 23, 2013, 5:20 am

    I made this once but I need more practice. I let this cook a little too much before I rolled and my husband said it needs to be more fluffy so I’m giving this a few more tries so I can get it right. Rolling with the chopsticks was pretty easy though. :)

    • Nami October 23, 2013, 10:02 pm

      Hi Christina! I’ve been making this since when I was in high school (20 years ago!) and I still don’t make it perfectly all the time. ;) Good luck practicing! :)

  • Christina Kataoka October 27, 2013, 1:45 pm

    Nami, I made several now and my husband Kohei says they are just perfect! Thank you for your wonderful instructions

    • Nami October 27, 2013, 9:27 pm

      Yay, Christina! So happy to hear he liked your tamagoyaki. ^_^ Good job making this, as it’s not always easy to make! ;)

  • fobos3 November 11, 2013, 1:31 pm

    Just a small correction. It should be 卵焼き not 玉子焼き.

    • Nami November 11, 2013, 4:54 pm

      Hi Fobos3! I actually spent some time to research on this topic before publishing this post as I wasn’t sure which is correct – as I see both kanji. So this is what I found after my research.

      卵 is used for uncooked egg such as 生卵 (raw egg). 卵 can be used for all kinds of eggs, not necessarily chicken eggs.

      玉子 is used when the chicken egg is cooked. Therefore, it’s more commonly used as 玉子焼き in Japan.

      Hope that helps! :)

  • roxanne December 1, 2013, 7:30 pm

    Nami, Thank you for the wonderful recipe’s. I always wondered how they did that with the egg, and also the katsu don is one of my favorites. I lived in Japan for a few years and loved the food. Thanks again’
    Happy Holidays…

    • Nami December 4, 2013, 12:14 pm

      Hi Roxanne! Thank you so much for your comment! I’m happy to hear you enjoy Japanese food. :) Thank you for following my blog!

  • Abdul Rafeh December 17, 2013, 1:32 am

    ^^ eheh you omelette looks yummy but whenever i make it it starts to unwrap a little when i cut it(well also because i don’t use dashi stock because in pakistan dashi stock is not available and also mirin is also not available because in our religion anything containing alcohol is forbidden and considered Haram) so any suggestions? ^^

    • Nami December 19, 2013, 10:21 pm

      Hi Abdul! I think you cook the egg a little too much before you start rolling. When the bottom is set and top is still soft, start rolling. That way, the soft part will act like glue and layers will stay in shape. You can omit dashi and mirin :)

  • Kelsey Jewett December 18, 2013, 1:14 pm

    Where would you get the Dashi, and Mirin, or even the Daikon radish.. Would it be at the Asian Market? or would you have to order it online somewhere?

    • Nami December 18, 2013, 1:47 pm

      Hi Kelsey! Japanese supermarkets and most of Asian grocery stores (Korean/Chinese) sell dashi (“Hondashi” dashi powder), mirin, and daikon radish. I’m not sure where you’re from, but these days American grocery stores (in California) sell mirin and daikon radish. You can make dashi (Japanese stock) from scratch, but it’s a bit more time consuming if you are going to make just this dish. If I make dashi from scratch, I’d make a lot and make miso soup out of it too. :) Hope this helps. I’ll share the link for dashi below:


      • Kelsey Jewett December 18, 2013, 2:31 pm

        Yes, thank you! I really appreciate it.

  • Esther January 1, 2014, 9:34 pm

    I made this for my Japanese in-laws and it was a hit! It came out beautifully and they all loved it! Tamagoyaki is one of my husband’s favorites, so I’ll be making this again. Thanks Nami for the delicious recipe and the easy to follow steps. My son loved watching me make it. I felt like such a pro after follow your step by step instructions. :)

    • Nami January 2, 2014, 5:01 pm

      Hi Esther! So happy to hear your in-laws liked it! :) I’m also glad the step by step instructions were helpful too. Thank you very much for writing your feedback.

  • Jane January 2, 2014, 11:29 am

    Where can I get this tamago pan? The one I have is very shallow and tends to stick.

    • Nami January 2, 2014, 4:59 pm

      Hi Jane! Mine is from Japan (T-fal brand – see the link in my recipe). I used to have inexpensive tamagoyaki pan and it was easy to stick too (unless I put more oil). If you have a nice non-stick round pan, that works too. You just need to cut off the ends (to make it rectangular) and need more egg mixture as the round frying pan is bigger than tamagoyaki pan. Hope that helps. :)

  • Linda February 10, 2014, 10:06 am

    Hi Nami,
    I am making individual frozen meals for my mother, who lives alone. She is perfectly healthy but she no longer has the energy to cook a lot of food for herself. She loves tamagoyaki with hot gohan, something simple she can have for lunch or supper sometimes. Do you know if tamagoyaki can be frozen, and defrosted without getting mushy or watery?

    • Nami February 10, 2014, 8:49 pm

      Hi Linda! She must enjoy simple meal like gohan, miso soup, tamagoyaki, and salted salmon (I have recipes for all these :)). As I get older, I definitely prefer eating simple!

      Anyway, yes, you can freeze tamagoyaki. IF you make this tamoagyaki, it includes dashi. After you defrost, dashi (liquid) may come out from tamagoyaki. It’s not a lot, but it won’t be completely dry. If you prefer tamagoyaki to be dry, then omit dashi. I use my Quick and Easy Tamagoyaki recipe (no dashi) and freeze them too. For me, the dashi from defrosted tamagoyaki doesn’t bother me. Oh, and it won’t get mushy or that watery. :)

      Hope that helps.

  • Raja Zulfiqar Ali March 14, 2014, 1:51 am

    Like it very much

    • Nami March 14, 2014, 10:24 am

      Thank you for reading Raja! :)

  • Joe Velez March 20, 2014, 12:11 pm

    HeyÇ! i just found your page as a pin from Pinterest, but i really loved your page from the beggining!!! I live inMexico, and i’m starting a bussyness with japanesse food… I’m not that good at all, but people in here says my rolls taste well, i also prepare yakimeshis, but sometimes it’s a little hard to prepare some recipes ’cause it’s difficult to find the ingredients in here… There exist some asian stores but some don’t have the ingredients… the thing is i’m interested in this recipe you made, ‘tamagoyaki’, but i wanna know how much does it cost an order for a person, and how much will it be better to serve it for a person… Hope to have an answer, and it’s a great page! greetings!!!

    • Nami March 20, 2014, 10:37 pm

      Hi Joe! Actually I’m not sure how much things cost, especially Japanese food, and it’s hard for me to guess how much it would cost in Mexico. Sorry I can’t help much…

      • Joe Velez March 21, 2014, 9:13 am

        Hi again! thanks for replying! when i wrote about costs i mean about the finish dish, how much can i sell it? more or less, not about the ingredients, because i understand prices are diferent in each country, but maybe seeing the price of the dish i can have an idea of how much will it cost in my menu… thank you!

        • Nami March 24, 2014, 7:37 pm

          Hi Joe! Personally I’ve never seen a restaurant that serves Tamagoyaki as a la carte or on the menu… Tamagoyaki is kind of like a home cooked dish and it is also a part of lunch box or breakfast set (in Japan). So it’s hard to suggest a price as I have never seen one before. Maybe two pieces for $1.50? I really have no idea… Sorry I am not good help here. :(

        • Joe Velez March 25, 2014, 7:39 am

          Thank you very much, i’m glad you could help me… maybe not with a real price but you helped me understand it might be not a good idea to have it as a part of a menu by itself… i guess i should figure out which dishes are able to be set in a menu at first, and which ones are suppoussed to be just as a home made meal… thank you, have a nice day, and keep it up with the page! your pics and recipes are awesome!!!!

          • Nami March 29, 2014, 1:40 am

            Hi Joe! I wish I could help. We eat tamagoyaki for breakfast (Japanese style with rice, miso soup, some fish, etc), and sometimes put it in lunch box (bento) but it’s not common to eat for dinner. We also eat tamagoyaki on top of sushi… but that’s about it. :)

            • Joe Redfield March 31, 2014, 3:58 pm

              on top of sushi… i might use this idea.. thank you very much!!!!

              • Nami March 31, 2014, 4:19 pm

                You’re very welcome! :)

  • Madi Black April 1, 2014, 7:32 am

    Nami! All of your recipes are so cool!I love to make eggs in the morning, I’m going to try this! My one concern is the sodium, I like cooking for my dad but he can’t have a lot of sodium in his diet. I know there is low sodium soy sauce, but I was wondering if that’s an issue in Japan as well as America, and if so what replaces the soy in the diet?

    • Nami April 2, 2014, 9:48 pm

      Hi Madi! Thank you so much for your kind words! You can completely avoid salt and soy sauce and it’ll be still okay. You can reduce the amount of mirin and sugar since there is no salty ingredients to balance out. Hope this helps. :)

  • Jaybee June 19, 2014, 9:21 pm

    I’ve been curious about tamagoyaki for a while, but I’m not a very good cook so I was a little intimidated. I was hungry though, and low on food, so I figured I’d give it a try.
    Heh, I didn’t have any dashi or mirin (and I forgot the salt now that I look back, whoops) but this came out surprisingly good! I bet it’d be even better with a little practice and more ingredients. I’ll have to stop by the local asian market soon.
    Thanks for the recipe and especially the pictures! They were a big help.

    • Nami June 26, 2014, 8:34 am

      Hi Jaybee! Sorry for my late response. I’m glad to hear your tamagoyaki came out good! :) Good looking tamagoyaki takes practice so don’t worry! I’m glad the step by step pictures were helpful. I appreciate your feedback. Thank you! xo

  • Samuel Montemayor July 13, 2014, 8:03 am


    Nice and glad to have your recipe over the net. This is exiting to eat not only the look but also the taste. Mix salty sweety sour taiste. One of my favorite japanese food serves in breakfast. Just one question regarding steps number 4. Why do we need to strain mixture? What particles we illuminate in this steps? Thank you hope your response on my e-mail.

    Thank you and more japanese recipe!


    • Nami July 13, 2014, 5:10 pm

      Hi Sam! Thank you so much for your kind comment! Straining helps to make the egg mixture smooth. I should have taken a picture of what looks after in the sieve. It’s an extra step, and sometimes I don’t do it (especially just for my family use) but this is a just refinement to make better tamagoyaki. Hope this helps.

  • Neha Mehra July 26, 2014, 12:18 pm

    OMG it looks delicious.I have tried japanese omelette but the sweet one. I don’t have any clue which one was it but it was delicious and it was in square shape. Could you please let me know how much the Japanese pan cost you? It will be really helpful.

    • Nami July 26, 2014, 5:50 pm

      Hi Neha! Thank you! It’s about 3500 yen ($35) I remember. You can use the round pan as well. :)

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