Description
This traditional Japanese Tamagoyaki is a rolled omelette made with eggs, sugar, soy sauce, and mirin — soft, sweet, and savory, perfect for breakfast or bento.
Ingredients
4 large eggs
1 tablespoon sugar
1 teaspoon soy sauce
1 tablespoon mirin (or use extra sugar if unavailable)
Oil for pan (as needed)
Instructions
1. Crack the eggs into a bowl and whisk well.
2. Add sugar, soy sauce, and mirin. Whisk until smooth.
3. Heat a nonstick tamagoyaki pan over medium-low heat. Lightly oil it.
4. Pour a thin layer of egg into the pan. Let it cook until mostly set.
5. Roll the egg from one end to the other using chopsticks or a spatula.
6. Push the rolled egg to one side. Re-oil the pan if needed.
7. Pour another thin layer of egg. Lift the rolled part to let new egg flow underneath. Let set, then roll again.
8. Repeat until all egg mixture is used and you have a thick rolled omelette.
9. Let the tamagoyaki rest briefly, then slice and serve.
Notes
Use a square or rectangular pan for traditional shape.
Strain eggs for a smoother, silky texture.
Serve with steamed rice, miso soup, or as part of a bento lunch.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: Half omelette
- Calories: 160
- Sugar: 6g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 220mg
Keywords: tamagoyaki, japanese omelette, japanese breakfast, rolled omelette