Lightly sweet yet savory, Tamagoyaki (Japanese Rolled Omelette) is flavored with dashi stock and makes a delightful Japanese breakfast or side dish for your bento lunches.
Tamagoyaki (卵焼き or 玉子焼き) is a sweetened Japanese omelette that resembles mini bars of golden pillows. With a slightly sweet taste and custardy texture, tamagoyaki is well-loved amongst Japanese children and adults alike. You’ve 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 sushi. Let’s learn how to make tamagoyaki today!
Table of contents
What is Tamagoyaki?
In Japanese, tamago means egg and yaki means grill, so tamagoyaki literally translates to ‘grilled egg’. This classic dish is made by rolling together thin omelettes in a frying pan, folding them into a layered log, and then sliced into pillows. It has a light sweet taste, thanks to flavoring the egg mixture with mirin, sugar, and dashi.
The rolled egg can look deceivingly difficult to make because of the artful presentation, 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.
How to Make Tamagoyaki
To make a basic tamagoyaki, you first beat the eggs just like you would with a regular American-style omelette. Then season the whisked eggs with sugar, mirin, soy sauce, and a pinch of salt before pouring a thin layer of 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 it 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 and fillings. You can also add other ingredients such as seaweed, cheese, veggies, salmon flakes (picture above), 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.
Helpful Tips on Making the Best Tamagoyaki at Home
Tamagoyaki 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:
- 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 heated 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. We need to quickly roll up the thin omelette layer before it’s completely cooked, so there is no time 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.
Tamagoyaki Pan
A typical Japanese kitchen has one set of tamagoyaki pan because we commonly enjoy the rolled omelette 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 T-fal Tamagoyaki pan (right on the picture below) 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 in Japan.
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.
Can I Use Round Frying Pan for Tamagoyaki?
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.
I recommend using a 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, I recommend using a carbon steel pan. 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 stainless-steel or cast-iron frying pan for tamagoyaki, but without adding a lot of oil, I haven’t been successful. Since I don’t like my tamagoyaki too oily, I steer away from using stainless steel or cast iron. For most of my cooking, I refrain from using non-stick cookware, but it is easier to make tamagoyaki with a non-stick pan.
Easy Tamagoyaki for Beginners
If you’re a beginner cook or prefer to take a shortcut, 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.
Differences Between Tamagoyaki, Atsuyaki Tamago, and Dashimaki Tamago
There are actually a few versions of tamagoyaki 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 methods, but sometimes the names are interchangeable.
When Japanese people say tamagoyaki, it typically refers to rolled egg or rolled omelette in broad term. Atsuyaki tamago refers to a thick grilled omelette, 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 (Tokyo area), dashimaki is also called tamagoyaki. However, in the Kansai region (Osaka area), these two rolled eggs are considered totally separate dishes. The main difference lies in the use of dashi, which results 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 that 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.
More Tamago (Egg) Recipes
- Onsen Tamago (Japanese Hot Spring Eggs)
- Hanjuku Tamago (Perfect Soft-Boiled Eggs)
- Omurice (Japanese Omelette Rice)
- Tamago Sando (Japanese Egg Sandwich)
- Ajitsuke Tamago (Ramen Egg)
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Tamagoyaki (Japanese Rolled Omelette)
Video
Ingredients
- 3 large eggs (50 g each w/o shell)
For the Seasonings
- 3 Tbsp dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)
- 2 tsp sugar
- 1 tsp soy sauce (use GF soy sauce for gluten-free)
- 1 tsp mirin
- 2 pinches Diamond Crystal kosher salt
For Cooking
- 2 Tbsp neutral oil
- 1½ sheets nori (dried laver seaweed) (optional; see Method 2 below)
For the Garnish
- 3 oz daikon radish (1 inch, 2.5 cm; use the sweeter, greenish part near the top of the radish)
- soy sauce (use GF soy sauce for gluten-free)
Instructions
- Gather all the ingredients.
- In a bowl, gently whisk 3 large eggs (50 g each w/o shell). It‘s best to “cut“ the eggs with chopsticks in a zig-zag motion; do not overmix.
- In another bowl, combine the seasonings: 3 Tbsp dashi (Japanese soup stock), 2 tsp sugar, 1 tsp soy sauce, 1 tsp mirin, and 2 pinches Diamond Crystal kosher salt. Mix well.
- Pour the seasonings mixture into the eggs and whisk gently to combine. Then, pour the mixture into a measuring cup with a spout and handle so that it‘ll be easier to pour into the frying pan. Next, I‘ll show you how to make your omelette in either a tamagoyaki pan or a round frying pan.
(Method 1) To Cook in a Tamagoyaki Pan
- Heat the pan over medium heat. Then, dip a folded paper towel in 2 Tbsp neutral oil and apply a thin layer of oil to the pan. To check if the pan is hot enough, put a drop of the egg mixture in the pan. When you hear a sizzling sound, the pan is ready.
- Pour a thin layer of the egg mixture into the pan, quickly tilting the pan so that the egg mixture coats the entire cooking surface.
- Poke any air bubbles to release the air. After the bottom of the egg has set but is still soft on top, start rolling the egg into a log shape from one side to the other, starting from the far side of the pan and rolling toward the pan handle.
- Move the rolled omelette to the far side of the pan where you started to roll, and apply more oil to the pan with a paper towel, even under the omelette.
- Pour in a thin layer of the egg mixture to just 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 is still soft on top, start rolling it from one side to the other.
- Move the rolled omelette to the side where you started to roll and apply more oil to the pan with a paper towel, even under the omelette.
- Pour in a thin layer of the egg mixture to just 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 is still soft on top, start rolling it from one side to the other.
- Repeat the process. This is now the third round.
- This is the fourth round. Pour in more egg mixture and make sure it thinly coats the bottom of the pan, including under the rolled omelette.
- Continue rolling it into a log shape. Tip: 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.
- This is the fifth round.
- This is the sixth and final round.
- You can brown the omelette a little bit.
- Remove it from the pan and place the omelette on a bamboo sushi mat. While it’s still hot, roll up the omelette in the bamboo mat to help set its shape. Let it stand for 5 minutes.
(Method 2) To Cook in a Round Frying Pan
- Heat the pan over medium heat. Then, dip a folded paper towel in 2 Tbsp neutral oil and apply a thin layer of oil to the pan. To check if the pan is hot enough, put a drop of the egg mixture in the pan. When you hear a sizzling sound, the pan is ready. Then, pour a thin layer of the egg mixture into the pan, quickly tilting the pan so that the egg mixture coats the entire cooking surface.
- Poke any air bubbles to release the air. After the bottom of the egg has set but is still soft on top, start rolling the egg into a log shape from one side to the other, starting from the far side of the pan and rolling toward the pan handle. Here, I added ½ sheet of nori (optional) to my omelette and then rolled.
- Move the rolled omelette to the far side of the pan where you started to roll and apply more oil to the pan with a paper towel, even under the omelette. Pour in a thin layer of the egg mixture to just 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 is still soft on top, start rolling it from one side to the other. This is optional, but I placed another layer of ½ nori sheet on top before rolling.
- Move the rolled omelette to the far side of the pan where you started to roll and apply more oil to the pan with a paper towel, even under the omelette. Then pour in a thin layer of the egg mixture to just 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 is still soft on top, start rolling it from one side to the other. I placed another ½ sheet of nori here before rolling. Continue until you’ve used all of the egg mixture.
- Remove it from the pan and place the omelette on a bamboo sushi mat. While it’s still hot, roll up the omelette in the bamboo mat to help set its shape. Let it stand for 5 minutes.
To Serve
- Slice the omelette into ½-inch (1-cm) pieces.
- Peel and grate 3 oz daikon radish. Gently squeeze the water out and place in a small dish or bowl. Pour soy sauce over the grated daikon and serve on the side with the Tamagoyaki.
To Store
- You can put the Tamagoyaki in an airtight container and store in the freezer for up to 2 weeks. Defrost overnight in the refrigerator or microwave.
Nutrition
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.
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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.
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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. 🙂
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. 🙂
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!
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.
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!