Use a flexible spatula for easier rolling. Adjust sweetness to your preference. Don't overcrowd the pan; work in batches. Ensure your pan is truly non-stick for best results. Resting the omelet helps it hold its shape when sliced.
Japanese-Style Rolled Omelet (Tamagoyaki)
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME25 mins
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SERVING2 People
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VIEWS13
Embark on a culinary journey to Japan with this simplified Tamagoyaki recipe! Achieve a delightful, tender, and moist rolled omelet without specialized equipment. This accessible version of the classic dish delivers an authentic taste of Japan in your own kitchen.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate3 g
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Cholesterol372 mg
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Fiber0 g
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Protein13 g
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Saturated Fat4 g
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Sodium446 mg
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Sugar2 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepWhisk the Base: In a bowl, combine eggs, water, soy sauce, mirin, salt, sugar, and cayenne (if using). Whisk thoroughly until fully incorporated. Transfer to a measuring cup for easy pouring. (Prep time: 5 minutes)
02
StepPrepare the Pan: Set a 10-inch non-stick pan over medium heat. Mix sesame and vegetable oil in a small bowl. Brush the pan lightly with the oil mixture. (Prep time: 2 minutes)
03
StepFirst Layer: Pour 1/3 of the egg mixture into the hot pan. Tilt the pan so the egg evenly coats the bottom. Cook until the omelet is halfway set. Use a spatula to fold about 1 inch of the edge toward the center, squaring those 3 sides. If the eggs cook too fast, reduce the heat to medium-low. Gently roll the omelet towards the round side, forming a 2-inch wide rectangular roll. (Cook time: 3-5 minutes)
04
StepSecond Layer: Slide the omelet to about 3 inches from the pan's edge. Brush more oil onto the pan's surface. Pour another 1/3 of the egg mixture around the roll. Lift the omelet slightly with the spatula to allow the new egg to flow underneath. Increase the heat back to medium if you lowered it earlier. When the new egg layer is halfway set, roll it up and over the already-folded omelet. Continue rolling into a rectangle. (Cook time: 3-5 minutes)
05
StepFinal Layer: Add the remaining 1/3 of the egg mixture and repeat the cooking and rolling steps to create the final layer. (Cook time: 3-5 minutes)
06
StepShape and Rest: Transfer the omelet onto plastic wrap. Use the plastic wrap to shape the omelet into a log, then wrap and roll it tightly. Cover with a towel and let rest for 5 minutes. (Rest time: 5 minutes)
07
StepServe: Unwrap, slice into 6 or 8 pieces, and serve on a warm plate. Sprinkle with furikake, if desired. (Serving time: 2 minutes)
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Aliza Rice
Jun 25, 2025The cayenne pepper is a nice touch! Adds a little kick that complements the sweetness perfectly." - Sarah M.
Monty Reynolds
Jun 5, 2025I never thought I could make Tamagoyaki at home, but this recipe was so straightforward and the result was delicious!" - Emily R.
Modesta Bosco
May 28, 2025The addition of sesame oil gives it a wonderful aroma and flavor. I've made this several times now and it's always a hit!" - David L.