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)
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
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.
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. 🙂
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!
mm mm yummy
Thanks!
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
[…] Tamagoyaki (Japanese Rolled Omelette) […]
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! 🙂
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. 🙂
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. 🙂
[…] 9. Tamagoyaki (Japanese Rolled Omelette) […]
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!
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!!
[…] by tightly rolling layers of egg in a pan as it cooks. The technique reminds me of the Japanese Tamagoyaki (玉子焼き), but these are a bit more customizable with a variety of options and are more savory without the […]
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. 🙂
[…] Tamagoyaki (Rolled Omelette) […]
[…] Tamagoyaki (Rolled Omelette) […]