Tamagoyaki (Japanese Rolled Omelette)

Name: Tamagoyaki (Japanese Rolled Omelette)
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 4 large (200 g) large eggs, at room temperature; 3 tablespoons (45 ml) dashi stock, cooled to room temperature; 1 tablespoon (13 g) granulated sugar; 1 tablespoon (15 ml) mirin; 1 teaspoon (5 ml) light or regular soy sauce; ⅛ teaspoon (¾ g) fine salt; 1 tablespoon (15 ml) neutral oil (such as canola or vegetable), in a small dish, for oiling the pan; 2 tablespoons (30 g) daikon radish, finely grated and lightly squeezed (optional)

From the MyKitchenBank Kitchen

Silky, golden layers of lightly sweet, dashi-seasoned egg rolled into a tender log. Serve it warm or at room temperature for breakfast, in a bento, or alongside rice and miso soup.

Prep: 10 min
Cook: 8 min
Wait: 8 min
Total: 26 min
Makes: 1 omelette roll (about 6 slices)

Jump to recipe ♡ Save

Steps

Before you start

Dissolve the sugar in the dashi first so the egg mixture is smooth and browns evenly.
If using instant dashi powder, mix it with hot water and let it cool to room temperature before using.
Have chopsticks or a thin spatula, a folded paper towel, and the oil within reach before turning on the heat; the layers cook fast.
A 6-inch (15 cm) round nonstick skillet works if you do not have a rectangular tamagoyaki pan.

1
Season the dashi
- In a medium bowl, stir the cooled dashi, sugar, mirin, soy sauce and salt for about 1 minute until the sugar is completely dissolved and no granules remain at the bottom.
+ Show details− Hide details
Ready when: The liquid looks clear with no sugar crystals on the bottom of the bowl.
Tip: Hot dashi would start to cook the eggs, so make sure it has cooled.
2
Beat the eggs
- Crack the eggs into the bowl.
- Using chopsticks, hold the tips against the bottom of the bowl and move them side to side in a zigzag, cutting through the whites about 30 times, until the yolks and whites are combined.
- Avoid whipping in air.
+ Show details− Hide details
Ready when: No streaks of clear white remain, and the surface has only a few bubbles.
Tip: Over-whisking adds bubbles that make the omelette pockmarked and tough.
3
Strain the mixture
- Pour the egg mixture through a fine-mesh sieve into a spouted measuring cup or second bowl, pushing through any stringy white bits.
- Let it sit for 5 minutes so surface bubbles pop.
+ Show details− Hide details
Ready when: The surface is smooth and nearly bubble-free.
Tip: Skipping the strain is fine for a rustic roll, but straining gives the silkiest texture.
4
Heat and oil the pan
- Set the pan over medium-low heat for 1–2 minutes.
- Fold a paper towel, dip it in the oil, and wipe the entire pan surface, including the sides.
- Drop in a few drops of egg; it should sizzle gently, not violently.
+ Show details− Hide details
Ready when: A drop of egg sizzles softly and sets within a few seconds.
Tip: If the egg browns quickly or puffs hard, lower the heat. The omelette should stay mostly pale yellow.
5
Cook first layer
- Pour in about one quarter of the egg mixture, tilting to coat the pan in a thin even layer.
- Pop any large bubbles with chopsticks.
- Cook 30–45 seconds, until the edges are set and the top is still slightly wet and glossy.
+ Show details− Hide details
Ready when: The edges are set and the center is just barely wet and shiny.
6
Roll the first layer
- Using chopsticks or a spatula, begin at the far edge and roll or fold the egg toward you into a loose, compact log.
- Slide it to the far end of the pan.
+ Show details− Hide details
Ready when: The egg forms a neat, tight roll that is slightly wet inside.
Tip: Don't worry if it tears; later layers will cover it.
7
Oil and add layer two
- Wipe the empty part of the pan with the oiled paper towel.
- Lift the roll slightly and wipe underneath it.
- Pour in another quarter of the egg, letting it flow under the roll.
- Cook 30–45 seconds until just set with a glossy top.
+ Show details− Hide details
Ready when: The new layer is set at the edges with a slightly wet top.
Tip: Lift the roll so the new egg joins it; this bonds the layers.
8
Roll and repeat
- Roll the omelette back toward you, wrapping the new layer around it, then slide it to the far end.
- Repeat oiling, pouring half of the remaining egg, cooking and rolling.
- Do the same once more with the last of the egg, so you have 4 layers in total.
+ Show details− Hide details
Ready when: All the egg has been used and the roll is thick, even and pale golden.
Tip: Lower the heat between layers if the egg is browning too fast.
9
Shape the roll
- Press and brown the sides gently with the spatula for 15–20 seconds per side.
- Slide the omelette onto a bamboo mat, or a cutting board, and roll it snugly in the mat, pressing gently to square it.
- Rest for 3 minutes.
+ Show details− Hide details
Ready when: The roll feels firm but springy and has an even, rectangular shape.
Tip: Skip the mat if you like; gentle pressing with the spatula also works.
10
Slice and serve
- Unwrap and slice the roll into 6 pieces about ¾ inch (2 cm) thick with a sharp knife, using a gentle sawing motion.
- Serve with grated daikon, if using, and a few drops of soy sauce.
+ Show details− Hide details
Ready when: Cut faces show tidy, tight spiral layers, fully set but moist.
Tip: Wipe the knife between cuts for clean slices.

Good to know

Tips

Keep the heat at medium-low; high heat makes the omelette brown, bubbly and rubbery.
Pour each layer thinly. Thin layers create the signature spiral.
Cook the eggs until set with no raw liquid; the center stays tender but should not be runny.
Pop bubbles with chopsticks as they form to keep the surface smooth.

Make ahead

Cook the tamagoyaki up to 1 day ahead, cool completely, wrap tightly and refrigerate. Slice just before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: wrapped airtight up to 2 days; serve cold or at room temperature, or warm 20–30 seconds in the microwave. Freezer: not recommended, since the texture becomes watery.

Substitutions

dashi stock → Instant dashi or water. Use water mixed with a pinch of instant dashi powder, or plain water for a milder flavor with less depth.
mirin → Sake plus sugar. Use 1 tablespoon sake plus an extra ½ teaspoon sugar.
light or regular soy sauce → Tamari (gluten-free). Similar savory note, though the color may be slightly darker.
neutral oil (such as canola or vegetable) → Unsalted butter. Gives richer flavor but browns faster, so keep the heat low.