Sweet yet savory, Tamagoyaki (Japanese rolled omelette), makes a delightful Japanese breakfast or side dish for your bento lunches.
Tamagoyaki (卵焼き or 玉子焼き) is sweetened Japanese rolled omelette that resemble mini bars of golden pillows. With a slightly sweet taste and custardy texture, tamagoyaki is well loved amongst the Japanese children and adults alike. You’re most likely tasted the rolled eggs as part of a Japanese style breakfast or as a side dish in a bento (Japanese lunch box) or atop of sushi.
Because of the artful presentation, tamagoyaki does look deceivingly difficult to make. The technique involves some careful rolling of thin omelettes and folding into a layered log, which is then sliced. But it’s not an impossible task for home cooks like you and me. In fact, it is a staple in Japanese home cooking. We love the eggy goodness so much that we even invest in a special pan just for making tamagoyaki at home! My children adore tamagoyaki so I make it regularly for their bento box. Let me show you how today.
Watch How To Make Tamagoyaki 玉子焼きの作り方
Tamagoyaki is Japanese rolled omelette with dashi and soy sauce, enjoyed during Japanese breakfast or as a bento item.
What is Tamagoyaki?
In Japanese, tamago means eggs and yaki means grill. There are actually a few versions of rolled eggs in Japanese cuisine, which can be confusing. In general, you can find Atsuyaki tamago (厚焼き玉子) and Dashimaki tamago (だし巻き卵). Each variation uses slightly different ingredients, varying ratios of seasonings and cooking method, but sometimes the names are interchangeable.
When Japanese people say tamagoyaki, it typically refers to rolled egg or rolled omelette in a broad term. Atsuyaki Tamago (厚焼き玉子) refers to thick grilled egg, but we usually just call it Tamagoyaki. The texture of astuyaki tamago is firm and dense, and it’s much easier to make.
On the other hand, Dashimaki Tamago (出し巻き卵) refers to rolled egg which includes dashi (Japanese soup stock). In the Kanto region, dashimaki is also called the Tamagoyaki. However, in the Kansai region, these two rolled eggs are considered totally separate dishes. The main difference lies in the use of dashi, which resulting in a much more refined, juicy, silky, and flavorful rolled egg. At high-end sushi restaurants, they use an even higher amount of dashi and sugar and sometimes by mixing seafood into the egg mixture. You’d get a really flavorful and elegant egg dish which is served toward the end of a sushi course.
Compared to astuyaki tamago, dashimaki tamago is a lot softer due to the higher liquid content in the egg mixture. You can easily tell both versions of tamagoyaki apart by the textures and flavors, but both are delicious in their own way.
How is Tamagoyaki Being Made?
To make a basic tamagoyaki, you first beat the eggs just like you would with regular American-style omelette. Then season the whisked eggs with sugar, mirin, soy sauce, and a pinch of salt before pouring the egg mixture into a pan to cook. Once the bottom of the egg mixture is set, roll it up in multiple thin layers until the egg looks like a thick log. Finally, shape the egg and slice into thick pieces for serving.
The great thing about making Japanese rolled omelette at home is that you have the flexibility to experiment and be creative with the shapes. You can also add other ingredients such as seaweed, cheese, veggies and meat into tamagoyaki to change up the flavors.
The recipe that I am sharing today is called Dashimaki Tamago (だし巻き玉子) because of the addition of dashi. It’s fluffy, moist and deeply flavorful. One bite you’d be very happy that you try it!
Helpful Tips on How to Make The Best Tamagoyaki at Home
Tamagokayi might require some practice to get right, but it’s something you will get better at each time you cook it. Here are a few helpful tips from me:
- The ratio of dashi to eggs – When we add dashi into the egg mixture, it enhances the overall flavor and texture, but the liquid does make the cooking trickier. I used 3 tablespoons of dashi to make it easier for everyone to try. As a rule of thumb, 1 tablespoon of dashi per egg is a good ratio, but you can definitely add more once you’re better at it.
- Do not worry about the first few rolls. The inner rolls do not need to be neat at all, as you will keep rolling more layers on top. The first few rolls are the center of the tamagoyaki, so even if the layers are not perfectly lined up, do not worry!
- Do not skip oiling the pan. I know you want to use less oil. Me too! However, make sure you coat the pan with oil very well. You don’t want your egg mixture to stick to the pan – even for a non-stick pan.
- Wait till the pan is completely heat up. Test the temperature of the pan with a small amount of the egg mixture. You need to see the egg sizzle to confirm the pan is hot enough.
- Don’t turn off the heat; instead, move the pan away from the heat source. Keep your heat at medium at all times. Thin omelette layer needs to be quickly rolled up before it’s completely cooked, so there is no time for you to adjust the heat. The best way to control the heat is to move the pan closer and away from the stove.
It’s also important to find the right ratio of each seasoning, creating a balance between sweet and savory. If you like, adjust the amount of sugar and salt until it suits your taste.
Can I Make Tamagoyaki Without The Pan?
Typical Japanese kitchen has one set of Tamagoyaki pan because tamagoyaki is commonly enjoyed for breakfast and bento. It’s either square or rectangular so the Tamagoyaki will turn into a rectangular shape easily. I used to use a non-stick Tamagoyaki pan (mine is T-fal brand) but I switched to a 15 cm (roughly 6 inches) copper tamagoyaki pan (Silver Arrow/Endo Shoji brand) and I love it. Both of my Tamagoyaki pans were purchased at TokyuHands.
Many of my readers had asked if they can make tamagoyaki with a round pan.
My answer is yes! You don’t need a special tamagoyaki pan as long as you are not aiming for the classic shape. A tamagoyaki pan definitely helps to make the rolled omelette into a nice thick rectangular log; but a round frying pan will work just fine. You will see both methods demonstrated in my cooking video and the step-by-step pictures in the recipe below.
What Kind of Round Frying Pan Should I use for Tamagoyaki?
I recommend using 9 or 10-inch non-stick frying pan for a thicker tamagoyaki. In the recipe below, I used my 12-inch pan which works as well.
As you can see with the result, it will be flatter when your frying pan is bigger. If you only have a 12-inch pan, you can solve the issue by doubling the recipe. If you don’t mind the shape too much, then don’t worry about it.
Now, if you’re concerned about non-stick coating, you can use a cast iron skillet. However, please remember that you will need to control the amount of heat by lifting the pan from the stove and a heavy skillet would be challenging.
I’ve tried using a stainless steel frying pan for tamagoyaki, but without adding a bit of oil, I haven’t been successful. Since I don’t like my tamagoyaki too oily, I steer away from using stainless steel.
For most of my cooking, I refrain from using non-stick cookware, but it is easier to make with non-stick pan compared to stainless-steel or cast iron skillet.
I personally recommend the copper tamagoyaki pan (nickel coating inside). The copper transfers heat so easily, and my egg never sticks to the pan (you will still need to grease the pan). The pan is very light that you can move the pan easily while cooking.
Easy Tamagoyaki For Beginners
If you’re a beginner cook or prefer to take a short cut, you can try my Quick & Easy Tamagoyaki recipe which takes only 3 minutes to make! It’s perfect to make just one tamagoyaki for your meal or bento box.
I hope you enjoy making Tamagoyaki.
Hungry for More Tamago (Egg) Recipes?
- Onsen Tamago (Japanese Hot Spring Eggs)
- Hanjuku Tamago (Perfect Soft Boiled Eggs)
- Tamago Tofu (Egg Tofu)
- Tamago Sando (Japanese Egg Sandwich)
- Ajitsuke Tamago (Ramen Egg)
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
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- 3 large eggs
- 2 Tbsp neutral-flavored oil (vegetable, canola, etc)
- 1 ½ sheet nori (seaweed) (optional; for omelette with nori in it)
- 3 Tbsp dashi (click to learn more anout this soup stock) (Use Kombu Dashi for vegetarian)
- 2 tsp sugar
- 1 tsp soy sauce (Use GF soy sauce for gluten-free)
- 1 tsp mirin
- 2 pinch kosher/sea salt (I use Diamond Crystal; Use half for table salt)
- 1 inch daikon radish (2.5 cm) (green part is sweeter than white part)
- soy sauce (Use GF soy sauce for gluten-free)
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Gather all the ingredients.
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Gently whisk the eggs in a bowl. It's best to "cut" the eggs with chopsticks in a zig-zag motion and do not over mix.
- In another bowl, combine the seasonings and mix well.
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Pour the seasonings mixture into the egg mixture and whisk gently. Then pour the mixture into a measuring cup with spout and handle (so that it'll be easier to pour into the frying pan).
- Heat the pan over medium heat, dip a folded paper towel in oil and apply to the pan. Put a little bit of egg mixture to see if the pan is hot.
- When you hear the sizzling sound, pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan.
- 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.
- 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.
- Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.
- When the new layer of egg has set and still soft on top, start rolling from one side to the other.
- 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.
- Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.
- When the new layer of egg has set and still soft on top, start rolling from one side to the other.
- Now this is 3rd round. Poke the air bubbles...
- The 4th round. Make sure to spread all over including under the rolled egg.
- Continue rolling into the log.
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This is the 5th round.
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This is the 6th round and the final...
- You can brown the omelette a little bit.
- 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.
- Heat the pan over medium heat, dip a folded paper towel in oil and apply to the pan. Put a little bit of egg mixture to see if the pan is hot. When you hear the sizzling sound, pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan.
- 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. Here I put half sheet of nori and then rolled (optional).
- 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. Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.
- When the new layer of egg has set and still soft on top, start rolling from one side to the other. This is optional but I put another layer of nori sheet before rolling.
- 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. Then pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.
- When the new layer of egg has set and still soft on top, start rolling from one side to the other. I put another sheet of nori here before rolling. Continue until all the egg mixture is finished.
- 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.
- Slice the omelette into 1/2" (1 cm) pieces.
- Peel and grate daikon. Gently squeeze water out. Serve Tamagoyaki with grated daikon and pour soy sauce over daikon.
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You can put tamagoyaki in an airtight container and store in the freezer for up to 2 weeks. Defrost overnight in the refrigerator or microwave.
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.
Equipment you will need:
- Tamagoyaki frying pan (or a around 9" or 10" non-stick frying pan)
- Long cooking chopsticks
- Bamboo sushi mat
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
Editor’s Note: This post was originally published in March 2012. The video and new photos were added in January 2016. The post content was updated in August 2019.
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.
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! 🙂
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.?
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?
From the website, do you recommend the Sanjo or Aka? Which brand is your pan?
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). 🙁
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,
Crystal
Hi Crystal! You can replace mirin with sugar. Tamagoyaki has sweet flavor, so you need to add sugar. 🙂
Thank you for this recipe, the video made it quite easy, although the rolling will take a few more times to master
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!
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.
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. 🙂
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.
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!
This is a great recipe. works perfectly in my small omelette pan. the dashi is the key.
Thank you!
Thank you Jason! 🙂
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
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!
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!!!
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!
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. 🙂
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! 🙂
Nami, I made several now and my husband Kohei says they are just perfect! Thank you for your wonderful instructions
Yay, Christina! So happy to hear he liked your tamagoyaki. ^_^ Good job making this, as it’s not always easy to make! 😉
Just a small correction. It should be 卵焼き not 玉子焼き.
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! 🙂
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…
Hi Roxanne! Thank you so much for your comment! I’m happy to hear you enjoy Japanese food. 🙂 Thank you for following my blog!
^^ 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? ^^
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 🙂
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?
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:
https://www.justonecookbook.com/recipes/how-to-make-dashi/
Yes, thank you! I really appreciate it.
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. 🙂
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.
Where can I get this tamago pan? The one I have is very shallow and tends to stick.
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. 🙂
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?
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.
on top of sushi… i might use this idea.. thank you very much!!!!
You’re very welcome! 🙂
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?
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. 🙂
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.
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
Hi,
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!
Sam
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.
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.
Thanks.
Hi Neha! Thank you! It’s about 3500 yen ($35) I remember. You can use the round pan as well. 🙂
Hi, I’d like to try out your recipe but first I’m looking for an omelette pan–I can see it would be a bit trickier with a normal round frying pan. They’re all over the internet but I need one that’s safe in the dishwasher, and none of them state either way. Is yours/do you know of any? Thanks–I will review the recipe when I’ve tried it!
Hi Alex! Mine is dishwasher safe, but this one is from Japan and costs a bit more than those I can find (at stores/internet) in the US. They are usually not dishwasher safe and not a very good quality product… I’d still use good quality non-stick round pan to make tamagoyaki. You really can do it. The both end gets rounded but it’s not that strange. For good tamagoyaki with many layers, the egg has to be thin. And to be able to make nice thin layer, I think a good non-stick pan helps so the egg doesn’t stick to it and you can make a very good layer each time. Hope this helps. 🙂
Hello! I was wondering if there’s a substitute to mirin! I am Muslim, so can’t add anything that has alcohol in dishes!
Hi Fatema! My suggestion is here: https://www.justonecookbook.com/pantry/mirin/
You can simply use water and sugar but please understand it’s not really the same. 🙂
I wonder if you could cook the mirin slightly to remove the alcohol, as it would all evaporate, leaving that yummy flavor behind.
Yes, I used to suggest that, but since we don’t know if alcohol is completely evaporated or not, they can’t or prefer not to use it. 🙂
I just put my kombu in water to soak. I’ll be making dashi later tonight and the Tamagoyaki tomorrow.
Thank you for the video. 🙂
Hi Bob! I hope you enjoy Tamagoyaki tomorrow! 🙂 So glad to hear you like the video!
Hi Nami,
I made my Tamagoyaki in a round pan and it worked great! All I can say it YUMMY! My wife is in the shower now and it is taking all of my will-power to save her a few pieces.
Because I used a round pan, my roll is not as thick as yours but is still delicious. Maybe I will double the recipe and make it bigger. You can’t go wrong with bigger, right? hahaha
Hi Bob! I’m so glad to know it came out well. When I use a round pan, I usually use a small one similar to tamagoyaki pan size. You can double the recipe as well! Hope your wife got to eat some piece. 😀
Is there anything I can replace dashi with or can I just omit it?
Hi Rrebecca! The real tamagoyaki has the dashi flavor, but if you don’t mind that it’s missing, you can omit it. 🙂 However, you might thin out by water a bit, if you want to make thin layers of tamagoyaki. Hope this helps, and enjoy! 🙂
I love this tutorial! I wonder, though, could you show how you make tamagoyaki in a rounded frying pan? I can’t get my hands on the square pan, but I’d still love to make the recipe.
Thanks for your request! Maybe I’ll make a YouTube video for it.
I’m so glad I found this, my son asked for a “typical” Japanese breakfast ( although he’s not keen on miso). My only question is do you recommend chicken or duck eggs? I have an over abundance of both this time of year, and intend to try the recipe with each type. Thank you very much for sharing this recipe.
I have never tried this recipe with duck egg. If you can get the fresh eggs, your tamagoyaki must be so delicious!!! Hope you and your son enjoy this recipe!
Thank you for replying, and thank you so much for sharing your recipes. I’ve made your tamagoyaki recipe several times now and it’s always a hit. I’ve made it with both the duck and chicken eggs, and the duck eggs are our preference (when they’re laying). We are lucky enough to be able to raise both, so VERY fresh eggs are nearly always available.
Hi Katy! Wow I’m so jealous you get to enjoy fresh eggs! Must be so delicious! ????
As always, everything thought out, nothing superfluous. perfect!
Hi Valters! Thank you so much for your kind comment! I’m so glad yours came out well! 🙂
Hey! Thank you for the recipe <3
I'm a little confused about the amounts. Do you really need 4 tablespoons of dashi and only one teaspoon mirin and soy sauce? In the pictures it looks like you have more liquid. I made it and it turned out very pretty thanks to your guide!
But it was also very strong, which made me wonder if I understood the amounts correctly? Would love if someone could help me with that..:)
Hi Ditte! Yes, the amount is correct. The picture may not show you well in terms of the size/amount as the image is zoomed in shot (the bowl is small size, but camera is more close up). You can adjust the amount of seasonings as you like, but we usually put this in bento box, so it’s seasoned well enough to be enjoyed at room temperature.
ちぇんさん、アメリカ人ですそしてあの平鍋amazon.co.jpで買いますことができません。アメリカにどこ買いますか。三ツ和か。
こんにちは、Elizarさん！台湾の東急ハンズで買いました。アマゾンでも売ってます。
http://amzn.to/1GLahVs
雪平鍋のことですよね？
Seriously you are like the best cook of Japanese food ever. I love your recipes. It’s always just so perfect!
Hi Teia! Your words are too kind. Thank you so much! 🙂
I always thought this recipe was something Mama made up. She changed it because she was unable to get certain ingredients until we transferred to Japan in 1968. But by then my sister and I only wanted them the way she originally made…sans Mirin and dashi. We also make them scrambled and served over fresh rice.
Hi Mary! That’s wonderful! Your mom is an amazing cook! It’s family recipe and family taste. You can totally enjoy without them. 🙂
I love your site and recipes. Last night I decided to go all out and make a complete bento box for my husband. I finally got to use the bento box sets I had bought for him. ????
The lunch was centered around this recipe. I made two Tamagoyaki rolls, one sliced and put on rectangles of rice bound with nori and some wasabi between them. This was a first for me. The other I left more or less intact (I am still trying to get the hang of making them into a nice neat roll ????), with a bunch of seasoned rice. I even got out my punches and sprinkled nori shapes on top of the rice. I finished it off with kappa maki, and onigiri.
Anyway, my husband was so impressed that he took photos of it and posted it on his Facebook page (he had always said that he would ever post photos of food). They got him more likes and comments than anything else has ever had! I am going to get him to put a link to your fabulous site so everyone else can do this! ????
Hi Danielle! What a cute story! Thank you so much for sharing! I’m so happy to hear your husband enjoyed it (and even took a photo of it!). 🙂 It seems like you made a fantastic lunch box! It’s only the beginning, I know you’ll be hooked to make more bentos! 😉
A couple of hours ago I came back home from a trip to Japan and just HAD to try your recipe ( I bought the tamagoyaki pan in Osaka) and my omelette turned out really good. Thank you for your oh so fabulous tutorial!
Hi Alexandra! Wow, you’re already cooking after the trip! Hope you had a wonderful time in Japan! I’m so happy to hear you enjoyed this recipe and thanks so much for your kind feedback! Tamagoyaki pan from Japan is very good (if it’s from good source). Enjoy making lots of tamagoyaki! 🙂
Pretty good! I only had the soy sauce and sugar to add, used a round pan, didn’t strain it, rolled it with spatulas and didn’t roll it in a matt afterward either. Still turned out pretty good and held its shape well. Cool recipe that can be simplified a lot if you don’t have the required bits. Fun to make too!!
Hi Doom! Awesome! Yes you can simply use regular eggs to make this way and I do that for my kids bento (easy and quick). 🙂 Thanks so much for trying this recipe and for your kind feedback!
I love tamagoyaki/dashimaki and I love making them it’s fun. I’ve never got them as cute as yours but I try to do my best…. I love your green pan, too!
Hi Genus! It’s the same when you put it in your tummy! 😀 I’m sure your make delicious tamagoyaki, Genus! 🙂
I can`t believe how thick the tamagoyaki is with only 3 eggs! Since I love nori, I will certainly add it. I didn`t know there was such a thing as cooking chopsticks. I will be looking for some the next time I am at an Asian grocery store. Thanks Nami!
Hi Kitblu! My tamagoyaki pan is narrow, so 3 eggs are plenty for the size of my pan. Plus, adding dashi increase the volume. Yes, we have cooking chopsticks! They are longer than regular chopsticks so that you don’t burn your hands / fingers while cooking. 🙂
Hi Jean! Thanks so much for your kind words! Oh boy, I hope the final videos will be good… We haven’t started to edit yet…so I haven’t see yet. Ahh! 🙂
Thank you for posting this recipe. It’s my son’s favourite and I want to try and make it. I think I have tried about 20 of your recipes in the past month and I must say, they have all turned out great without me having to adjust sugar or salt amounts which I sometimes do when I use Japanese recipes. Looking forward to try more recipes and I’m gonna try a dessert recipe soon too!
Hi Carol! I’m so happy to hear you like my recipes! Thank you for trying them! So happy to hear your son likes this recipe. Hope he’ll enjoy it! 🙂
I would like to know where you bought the tamago pan I saw it on line (the same exact green one) when I was searching for it but now I cant find it again. Also wanted to know why was it that you added a sheet of seaweed to the egg when you showed it using the round pan, is it to give it more thickness or just a variation? thank you again in advance for your response.
Hi Angela! The link for the exact pan is here:
http://www.amazon.co.jp/T-fal-%E3%83%87%E3%82%A3%E3%83%95%E3%83%A5%E3%83%BC%E3%82%B6%E3%83%AB-%E3%82%A8%E3%83%83%E3%82%B0%E3%83%AD%E3%83%BC%E3%82%B9%E3%82%BF%E3%83%BC-12%C3%9718cm-C04618/dp/B005I1P94S/ref=pd_sim_k_8
I put the link in the recipe (under “What you will need”). I can’t find the same product anywhere on English site. My mom bought the pan and sent to me from Japan.
As for the nori, I didn’t want to make the same plain tamagoyaki for the round pan, so I added Nori inside. No specific reason. Just wanted to show you another variation while showing how to make in a round pan, so the video won’t be over 10 minutes. 🙂
Hope that helps!
Nana just ate half of the tamago by herself. I will make this again soon.
Hi Rose! I’m so happy to hear that your Nana enjoyed it! Thank you!!!
I experimented with this recipe by using a mini-loaf pan in place of a tamagoyaki pan. It worked very well! Thank you for sharing this recipe, I’ve also used it for tamago zushi.
Hi Naressa! Oh mini loaf pan? Wow! I’m so happy to hear you adapted this recipe well! Thank you so much for your kind feedback! 🙂
Hello,
Thank you for your wonderful recipes.
Please, how long ahead a tamagoyaki can be prepared ? For example in the morning for dinner ?
Can I put in the refrigerator ?
Very grateful for your site
Feriale
Hi Feriale! Sure, you can make it in the morning and save it for dinner. I recommend keeping it in the fridge till serving though. 🙂 Thank you for reading my blog and trying out my recipe! 🙂
Thank you for answering my question so clearly and promptly.
Keep on the good work
Thank you for the easy instructions!!
I hesitated to make this at first, because it looks so hard!
But I finally had the courage to try it and I did it with my round pan! And it was not that hard, especially if you’re using chopsticks.
Will definitately make this again 🙂
Hi Steph! I’m so happy to hear you tried this recipe and liked it! Thanks for your kind feedback. 🙂
Hello. I am keen to try this recipe and will be using the instant dashi powder. I would like to check if I should use 3 tbsp of instant dashi powder? Thank you.
Hi Eva! If you are using dashi powder, you don’t need 3 tbsp of dashi powder for this recipe. Usually, for 3 cups (480-720 ml) water, you put 1 tsp. (6 g) instant dashi powder. For more dashi flavor, you can use 1 tsp for 2 cups. You only need 3 tbsp which is about 1/4 cups (= 4 tbsp), so 1/8 tsp for 1/4 cup water. Hope this helps and enjoy this recipe!
hi Nami, thank you so much!
I made this for the first time today. It’s absolutely delicious. I give myself a B- for the first time trying to roll it in the pan. My tamagoyaki pan is coated, so it’s pretty slippery… But it came out not-bad for a first try. And was completely delicious.
Hi Debbie! I’m so happy to hear you made this! B- is not so bad for the first try! My first time wasn’t definitely that great. 😉 Thanks so much for trying this recipe and for your kind feedback! xo
Besides the nori, is there anything else that can be place in the middle, as long as it is not a wet ingredient?
Hi Elizabeth! We put a lot of different things. Yes, wet ingredients are tough to put. Vegetables (I recommend minced so it’ll be cooked through), fish cakes (if you can get it), blanched veggies (like asparagus and green beans), etc. 🙂
I finally have a tamagoyaki pan and I’m so excited to use it! It never went so well for me when I tried to make this dish without one, hopefully it will go well when I try it now..
Where do you get those adorable chopstick rests? I love how every now and again a different one pops up in one of your posts and they’re always so cute.
Hi Emy! I hope yours will come out well. Sometimes frying pan needs to be oiled well, so don’t give up with your first trial. 🙂
The chopstick rests are from Japan. I’m glad you liked them. I try to collect for fun and for props. 🙂
Would you mind giving me some advice on using the pan?
I oiled it well and spread it with a paper towel before turning the pan on the heat, but the eggs just stuck to the bottom of the pan, so I couldn’t fold it over, but I’m not sure if there is something I’m doing wrong.
I adore tamagoyaki, but I am yet to make it successfully 😀
Hi Emy! First of all, the pan has to be heated well before you apply. Don’t apply cold oil on the pan (forgot the logic) but always heat the pan (doesn’t have to be “ready” temperature yet, but at least warm). Then apply the oil. I’m not sure the material of your tamagoyaki pan, but for the first few rounds, put extra oil than normal (not a lot though) and let the pan get used to the cooking. When the egg mixture is poured, make sure the pan is hot so you hear “jjjjuahhh” sound (sorry I don’t know how to write that sound). If you don’t hear it, the egg might stick. If you feel your pan got too hot during the cooking, instead of turning off the heat, REMOVE the tamagoyaki pan away from the heat. If the pan is still hot, place the pan on the wet towel to quickly reduce heat, but don’t do it too long; or else you have to heat the pan again and takes time.
Hope this helps a bit. 🙂
After the 10′ try the “result” finally looks like a tamagoyaki… and not like a battlefield where every roll got more or less destroyed :Y
Hi Philipp! You’re doing great job practicing! I’ve been making tamagoyaki from middle school, yet my skill is nearly perfect…. 😉
Nice, very detailed recipe. Since you mentioned that it is hard to find a good quality tamagoyaki pan outside of Japan, I did a search for tamagoyaki pan and the only picture of a round ruffled pan I saw is the one on this very page. Is a pan like that made for the classic shape? Do you know where one can buy a pan like that or is it not really worth worrying about? I realize a rectangular pan makes it easier to roll the omelette, but it’s the ruffled texture of that pan in the picture I am curious about, I’ve never seen a pan like that before.
Hi Nathan! Thank you for reading my post! I’m a bit confused with the word “ruffled” you used. Then I realized that you’re probably talking about the “ruffled” shape on Tamagoyaki (final result).
That’s made by the bamboo mat (final step), not by the frying pan. 🙂
Let me know if I misunderstood your comment. 🙂
Just made this. Flipping was kinda hard for me so it wasn’t much to look. But the taste was good. Need more practice. Will try to find a tamagoyaki pan.
Hi Lucien! Yeah tamagoyaki is all about practice… If I don’t make it for a while, my tamagoyaki won’t look as pretty. Hope you enjoy making it! Glad to hear you enjoy the flavor. 🙂
I bought a tiny tamagoyaki pan from my recent trip to Japan. Try making it for the first time ever and succeeded! Thanks for your good recipe, video and tips!! It’s not difficult even for cooking beginners like me.
Hi Judith! I’m so happy to hear that your tamagoyaki came out well! Thank you for your kind words. 🙂
About to try this! Very excited~
Hi Kimberly! Hope yours come out! If not, don’t worry… I’ve been cooking this for over 2 decades… still I consider mine is not perfect. xD
Dear Nami, love this recipe, thank you!!! Flavour is fantastic but my egg rolling skills need major improvement. Does dashitamago keep well in fridge? It’s too rush to make it for bento in 4.30an in morning. Thinking of making it the afternoon 1-2 day ahead. Many thanks,
Hi Dawn! I’m happy to hear you enjoyed this recipe! Don’t worry, practice makes it perfect, and I feel like mine is not good either… Yes, you can store in the fridge or freezer too. 🙂
You make it look so easy! What is it served with?
Hi Cindy! Tamagoyaki is always a small side dish, so you can serve with any meat or fish dishes for breakfast or lunch box. Typically in Japan, it’s served with grilled fish for breakfast, and lunch time with any main dishes in lunch box, like this:
https://www.justonecookbook.com/shio-koji-karaage-bento/
Hope that helps?
Hi Nami, is it ok if I use Ajinomoto hondashi? I use it for many Japanese dishes and find it to be perfectly satisfactory. I sometimes make my own from scratch but I find the granular convenient.
Hi Darryl! Sure, you can! If you want convenience AND good taste, I highly recommend dashi packet (like a tea bag style). Your dashi taste will improve significantly! 🙂
Hi Nami!
I would like to ask, i saw a tamago yaki recipe on a japanese cook book too. But the first step it says to heat up the mirin and allow it to cool before adding to the egg mixture. Do you know what is the reason behind this? I do not have any japanese friend to ask, would really like to know why!
Thank you very much! and of course for all your great recipes!!
Huimin 😀
Hi Huimin! Sure! Mirin has high alcohol content in it, especially when Hon Mirin is used (https://www.justonecookbook.com/pantry_items/mirin/). So by cooking in the stove for a few seconds to 1 minute, alcohol evaporates. You can wave the steam to see if alcohol went away. While cooking tamagoyaki, alcohol will evaporate too. 🙂
When I mix in 1tsp of mirin, 1tsp of soy sauce, and 3 Tbsp of dashi, it becomes a thick hard mixture of dashi instead of liquid like on the picture. What am I doing wrong?
Hello! I’m a little bit afraid that you used 3 Tbsp of dashi POWDER..??? There are 3 ways to make dashi (https://www.justonecookbook.com/how-to-make-dashi-3-ways/). Dashi means the liquid. 🙂
Oh my gosh! I made this for breakfast this morning and it was AMAZING!!! I left out the sugar (because I do low carb), and the dashi because I had none prepared. It was perfectly sweet and savory without sugar, and I can’t imagine how it will be with dashi! I tried daikon with it, but it is a bit spicy for my taste. I will try roasting or pickling the daikon for future mornings! I will definitely make this again! ^-^
Hi Samantha! Thank you for trying this recipe! I’m so happy to hear you liked it. 🙂 Daikon is usually bitter/spicier toward the tip and when it’s not season (Daikon season is November to February). When we use daikon for grated daikon like this recipe we use the green top part that are sweeter. 🙂
I think that must be the problem. I will have to try again buying from the Asian grocery when they are in season! Thanks!
Hi nami, I thought about buying a tamagoyaki pan and I have to admit that I’m not a big fan of non-stick pans, so I would like to know if a copper pan like the one I found on Amazon could be useful.
https://www.amazon.com/Japanese-Copper-Tamagoyaki-Omelette-Pan/dp/B001U07R6Y/ref=sr_1_9?ie=UTF8&qid=1533001754&sr=8-9&keywords=tamagoyaki+pan
I hope to do tamagoyaki soon !!!
I forgot to write that the large-sized copper pan you mentioned in the article is somewhat expensive for me, so the pan I mention is a little smaller (15×15 cm) but I do not know if it’s too small to make tamagoyaki
Hi Ruth! 15 cm x 15 cm is good size for home use (bigger than mine). Copper pan is more traditional and works great, but you will need to use a lot so the grease is into the pan. Be patient for the first few (or several) times… and no dish washer. You will likely to use it for many years to come!
Thanks for your answer! I do not have a dishwasher, but does that mean I can not wash it? I have heard that it is not recommended to use soap, is this true?
Hi Ruth! You can wash it. I think gentle soap would be okay to use, but should not need so much.
If I want to use instant dashi, how much should I use? Could you please tell me?
Hi Yee! Each instant dashi powder has probably different amount for let’s say 1 cup water…
For the MSG-free dashi powder that I can get,
2-3 cups water (2-3 cups = 420-720 ml)
1 tsp dashi powder (1 tsp = 6 g)
It’s in the recipe box: https://www.justonecookbook.com/how-to-make-dashi-3-ways/
Hope that helps!
Is it supposed to brown like that on the surface touching the pan? I dont find that browned egg taste appealing myself..
It’s really up to personal preference, too. Restaurants that serve tamagoyaki also have their own preference; some are completely no char mark, some have char mark… there is no “right” one. So you can make the way you like, and it’s not wrong. 🙂
Thanks Nami! I’ve always wondered how this egg dish was made – amazing : )
I’d like to try making dashimaki tamago at home, though don’t have a bamboo sushi mat yet because I’m not sure how to clean it properly, especially when you can’t use cling film to stop food and fluids getting trapped between pieces of bamboo. Are there any tips for how best to keep the mat clean? Warm thanks : )
Hi J! Bamboo products are not dishwasher safe, so we have to hand wash. I always rinse the mat with hot water and use a brush to gently clean between the bamboo sticks (?) of the mat so the brush can get to the narrow gap. I sometimes use a small amount of soap if it got oily, etc. Even though the mat is pretty inexpensive, I have the same mat for many years as it stays clean and lasts for a long time. 🙂
Hi Nami, and thank you for your speedy reply! Reassuring to know that the mat lasts a long time when you clean it properly. I don’t want to buy a plastic one because bamboo is much more environmentally friendly, and as you say, also less expensive! I now have this on my shopping list for next time there is a sale happening – thank you so much for sharing! : )
You’re very welcome! 🙂
Hello Nami – Last year I made your datemake. It was so delicious, but I forgot to get a fish cake this time. I am wondering if this dashimake tamago can be made ahead one day. Is it eaten both cold and warm? Also is there a list of which recipes are in your ebook?
Hi Amy! I apologize for my late response. Yes, you can make one day ahead of time. It can be eaten cold, warm, or hot. I do not disclose which recipes are in my eBook as I mentioned in my eBook page, all the recipes in my eBook are from the website, and I selected favorites. If you use my site often, it might not be a good choice to purchase because you may have made my recipes already. It’s good for someone new to my site but doesn’t know where to start. 🙂
Looking forward to trying to make this! Used to eat it all the time when I lived in Tokyo.
I have a question…I often see this magic blend of Japanese seasonings: mirin, sake, soy sauce, sugar, and sometimes dashi. Is there some way to make a general blend of these ingredients to keep on hand and use when a recipe calls for that base set of seasonings? As I look across a few recipes the ratios are a bit different and dashi could be omitted from the base sauce and added as needed. This may have been discussed elsewhere but I haven’t seen it so thought I’d ask.
Thanks!
Hi Jon! Hope you enjoy this recipe! You’re right. Japanese recipes almost always include soy sauce, sake, mirin, sugar – this is what people here (in the US) call teriyaki sauce, but they are the basic seasonings for Japanese recipes. As you mentioned, adding dashi to make the soup base, and this is called Mentsuyu (noodle base soup) and I have the recipe on the blog.
If you look at each recipe, we change the ratio for these ingredients to make a dish, and we do not really have “all-purpose” sauce/seasoning for it. Maybe because we do not want EVERY dish to taste the same with the seasonings but at the same time, it varies based on the family’s preference. You can imagine each Japanese family makes recipes using different ratios of this…
So if you want to cut down on time, you can make my homemade Teriyaki sauce and Mentsuyu (with dashi) and adjust accordingly to the recipe you’re making. I like to have total control of the seasonings as I sometimes omit sugar or mirin etc. 🙂
Hope I answered your question.
Hi!
I really want to try it out but I’m vegetarian and unfortunately there is no kombu dashi in any of the asain convenience stores in my country.. What can I use instead of it? Is it a crucial to use dashi?
Thank you so much in advance!
It absolutely looks amazing!
Hi Yael! Kombu Dashi is something you make (well, there is an instant kombu dashi powder, but it might be hard to find outside of Japan). Here’s the recipe and video about kombu dashi. Hope you enjoy!
https://www.justonecookbook.com/how-to-make-kombu-dashi-vegetarian-dashi/
With this dashi, you can make many Japanese recipes that require dashi. 🙂
Hello Nami!
I love tamagoyaki!! I’ve tried making it several times at home, but I get uneven results…
The egg seems loose after I shape it with the bamboo mat, its not as dense as yours and appears a little runny sometimes…I noticed in the video that the egg mixture cooks almost instantly, and it takes me a couple of minutes. Should I try a higher temperature? (my stove is electric) My skills for rolling the omelette are lacking as well…Any tips? Although it’s probably just practice!
The recipe tastes delicious even if my tamagoyaki doesn’t look as as yours! Thank you so much!
Hi Alexandra! From your description, I think your egg is underdone. Try a higher temperature. Tamagoyaki can be made with both high (nice char gives flavor) and super low temperature (when you don’t want any dark spot). If it’s gas stove, we always control the amount of heat by lifting your pan up and down. With electric burner, I think you can probably remove from the heat to stop the heat. Try increasing the heat first. When you roll it, make sure the egg is not “runny” but still wet. Good luck!!
Hello. I’m trying to find the ingredients for this recipe. What brands would you reccomend to use for dashi & mirin?
Hi Rachel!
Dashi – it’s something we make, but you can read a bit more on this post: https://www.justonecookbook.com/how-to-make-dashi-jiru/
Mirin: https://www.justonecookbook.com/mirin/
Hope this helps!
Love your recipes, Nami!!! And this one on rolled omelets looks like the rest: Delicious. I plan to make some. They look too good not to try!!!
Hi Ralph! I’m so happy to hear you enjoy my recipes! Thank you for your kind feedback. Hope you enjoy! Don’t get disappointed if your first one didn’t turn out well. I’ve been making Tamagoyaki since I was a middle schooler but my skill is still not good… Practice helps. 🙂
Hi Nami, Thank you so much for JOC! I look forward to each post. Can I use dashi powder instead of dashi liquid to the tamagoyaki mixture? If so, how much per egg? Thank you!
Hi Cindy! Thank YOU for reading my blog! Yes, you can use dashi powder. Each dashi powder has a different measurement, but for the MSG-free dashi powder that I have, you need 1 tsp dashi powder (3 g) for 2 cups water (480 ml). Now, this recipe requires just 3 Tbsp of dashi. Let’s say, to make it easy, that’s roughly 1/4 cup (4 Tbsp) dashi, then you will need 1/8 tsp dashi powder. So I’d use 1/8 tsp (pinch) of dashi + 3 Tbsp water. You can add a bit more since dashi powder lose its flavor. 🙂
This recipe worked really well for me ! I didn’t have a square pan but my circle one that worked out well in the end even if it looked like an omelette so I made sure to roll it nice and tight. After letting it sit for ten minutes it came out all circular ! Thanks for the great recipe and anyone reading try adding ricotta cheese it made the dish delish as well !!
Thanks again for these recipes looking forward to take this to work tomorrow !!
Forgot the stars 🌟 🌟🌟🌟🌟!
You’re so sweet, thank you Ranae!!!
Hi Renae! Thank you so much for trying this recipe and for your kind feedback! I’m so happy you enjoyed it! Yum… ricotta cheese sounds DELICIOUS! 🙂
Your recipe is great. I’ve only tried making dashimaki 3X. The first 2 times on a “non-stick” aluminum tamagoyaki pan. I had a terrible time rolling the egg, though my mess was delicious. I know I need practice….but…I found a Japanese iron tamagoyaki pan on Amazon. It was expensive but I’m determined to learn to perfect this skill of making tamagoyaki. I bought it and tried it out. It was much easier using this pan…it did not require as much oil. I still need to practice but now I know I’m on my way. https://www.amazon.com/Iwachu-Iron-Tamagoyaki-Omelette-Black/dp/B01GL2ZUOG/ref=sr_1_1?keywords=tamagoyaki+iron+pan+black&qid=1574446694&sr=8-1
Hi Elaine! Thank you for sharing your experience with us, and the link for the tamagoyaki pan you like!
I’ve been using this one (https://amzn.to/2OaIkCa) and really like it too. To make a good looking Tamagoyaki, practice definitely helps!
I received a beautiful cast iron tamagoyaki pan for Christmas so I made your recipe this morning — delicious! I am going to practice because I’d like to serve them as part of our tapas evening on new years eve. Merry Christmas!
Hi Eva! I’m so happy to hear you gave this recipe a try! Your new year eve tapas party sounds so fun and delicious! Merry Christmas and Happy New Year! xo
mm mm yummy
Thanks!
I was delighted to find your website. I’ve always liked takosu and sunomono and was surprised at how easy they are to assemble. Arigato gozaimasu!
Hi Peg! I’m so happy to hear you enjoyed the Sunomono recipe! Thank you for your kind words. Arigato!
This recipe is easy to follow and I’d love to try it, however I don’t have a bamboo sushi mat at home. Are there other tools I can use instead?
Hi Wing! You can skip that process if you don’t worry about shaping the tamagoyaki. For example, when I make this for kids’ lunch box, I skip shaping the tamagoyaki with the bamboo sushi mat. 🙂
Hy I’m interested in your recipe book and I want to know how to cook that…
Hi Helen! I only have an e-cookbook, not a physical cookbook. I hope you enjoy Tamagoyaki recipe! 🙂