Tamagoyaki (Japanese Rolled Omelet)
Tamagoyaki
A slightly sweet, dashi-flavored rolled omelet that is a staple of Japanese breakfast and bento boxes. It requires a bit of technique to roll in the pan, but yields a beautifully layered, high-protein dish.
Time
15m
Servings
2
Difficulty
medium
Budget
$
The Story
Tamagoyaki literally means 'grilled egg.' It became a household staple in Japan during the 1950s when the government encouraged egg consumption to improve national nutrition. There are two main styles: dashimaki tamago (popular in Kansai, made with lots of dashi, savory and delicate) and atsuyaki tamago (popular in Kanto/Tokyo, sweeter and denser). It is traditionally cooked in a rectangular pan called a makiyakinabe, which helps form its characteristic block shape.
✓Healthy Swaps & Tips
- • Reduce or omit the sugar for a purely savory, lower-carb omelet.
- • Add finely minced spinach or scallions to the egg mixture for added nutrients.
- • Serve alongside steamed rice and miso soup for a traditional, balanced Japanese breakfast.
Ingredients
- 3large eggs
- 2 tbspdashi stock
- 1 tspsugar
- 1 tspsoy sauce
- 1 tspmirin
- 1 tspneutral oilfor oiling the pan
Instructions
In a bowl, gently whisk the eggs with the dashi, sugar, soy sauce, and mirin. Try not to create too much foam.
Heat a tamagoyaki pan (or a small round non-stick skillet) over medium heat. Oil it lightly using a folded paper towel dipped in oil.
Pour a thin layer of the egg mixture into the pan. When it is halfway set, use chopsticks or a spatula to roll the egg from the top of the pan toward the bottom handle.
Push the rolled egg back to the top of the pan. Re-oil the empty part of the pan.
Pour another thin layer of egg mixture, making sure it runs underneath the existing roll. When halfway set, roll the existing log down over the new layer.
Repeat this process until all the egg mixture is used, creating a thick, layered omelet. Remove from pan, slice into bite-sized pieces, and serve.
Common Questions
Do I need a special rectangular pan to make this?
A rectangular pan (makiyakinabe) makes the shape perfect, but you can absolutely use a small, round non-stick skillet. You'll just need to trim the edges to get that block shape if desired.
Is tamagoyaki eaten hot or cold?
It is delicious both hot from the pan or cold, which is why it is one of the most common additions to Japanese bento boxes.
Nutrition per serving
Estimated values based on standard ingredients.
Nutrition info is provided as a general guide. Actual values may vary based on specific ingredient brands and portion sizes.
