Go Back
+ servings
Print
Tamagoyaki is a layered Japanese omelette made by rolling thin sheets of seasoned egg into a roll.

Tamagoyaki (Japanese Rolled Omelette)

Tamagoyaki is a delicious Japanese Omelette that's a staple of a traditional Japanese breakfast. Made by rolling layers of seasoned egg together, Tamagoyaki is a quick an easy side dish that's perfect for adding some protein and a splash of color to a bento box lunch.
Course Breakfast, Brunch
Cuisine Japanese
Keyword bento, omelet, omelette
Level Beginner
Main Ingredient Egg
Diet Dairy-Free, Pescatarian, Vegetarian
Prep Time 1 minute
Cook Time 4 minutes
Total Time 5 minutes
Servings 4 servings
Calories 97 kcal

Ingredients

  • 4 large eggs
  • 2 teaspoons sugar
  • 1/2 teaspoon usukuchi soy sauce
  • 1/8 teaspoon salt
  • 1 teaspoon vegetable oil

Instructions

  1. Break the eggs into a bowl or large cup with a spout.
    Break the eggs into a bowl with a spout.
  2. Add the sugar, soy sauce, and salt to the eggs and beat them together while trying to minimize the air you incorporate into them.
    Add the seasonings for Tamagoyaki and beat the eggs.
  3. Preheat your pan over medium-low heat until it's hot.
  4. Add the oil to the pan and use a folded up paper towel to spread it around the pan, ensuring every surface of the pan (including the sides) are well oiled. You can use the oil-soaked paper towel to re-oil the pan if you find the eggs are starting to stick.
    Tamagoyaki pan being oiled with a paper towel.
  5. Pour enough egg into the pan to evenly cover the bottom of the pan with a thin layer of egg, and let this cook until it's not runny on top anymore, but the egg is still wet.
    The first layer of egg in a Tamagoyaki pan.
  6. Carefully roll the egg from one end using chopsticks or a spatula. You want to roll it as tight as possible so that you don't have air pockets inside. Once you get the egg rolled, you can use a spatula to press the air out of the roll and help the layers adhere to each other.
    Layer of egg in a Tamagoyaki pan being rolled up.
  7. If you are using a round pan, fold the sides of the egg towards the center so that when you roll it, the egg ends up a consistent thickness.
    Layer of egg in a round frying pan being rolled up for Tamagoyaki.
  8. Repeat steps 5 and 6 until you run out of egg.
    Tamagoyaki Japanese Omelette being rolled up
  9. If you used a round pan, or if the shape of your tamagoyaki didn't turn out well, you can turn the warm tamagoyaki out onto a sheet of plastic wrap and then wrap it tightly. As it cools, the egg will set into the desired shape.
    Shaping Tamagoyaki using plastic wrap.
  10. If you are serving your tamagoyaki immediately, you can cut it into 4-8 slices immediately. If you plan to include your tamagoyaki in a bento box, let it cool completely before slicing it.
    Slicing Tamagoyaki.
Nutrition Facts
Tamagoyaki (Japanese Rolled Omelette)
Amount Per Serving
Calories 97 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g10%
Cholesterol 210mg70%
Sodium 195mg8%
Potassium 78mg2%
Carbohydrates 2g1%
Sugar 2g2%
Protein 7g14%
Vitamin A 305IU6%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.