Tamagoyaki Recipe – Japanese Rolled Omelette | NordMad
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Tamagoyaki Recipe – Japanese Rolled Omelette | NordMad

Soft, slightly sweet Japanese omelette rolled layer by layer in the pan. Tamagoyaki is a staple in Japanese lunchboxes and also served as a sushi topping. Simple technique, impressive result.

TraditionalEverydayKids friendlySnackBreakfastLunch
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Rate:
15 min total
2 servings
Easy

Ingredients

servings

  • Omelette

    • 4 stk eggs
    • 1 spsk sugar
    • 1 spsk mirin
    • 0.5 tsk salt
    • 1 tsk neutral oil for brushing

Instructions

  1. 1

    Mix the eggs

    1. Whisk eggs, sugar, mirin, and salt together. Use chopsticks or a fork – don't whisk too vigorously, avoid introducing air.
    3 min
    Bowl
  2. 2

    Roll layer by layer

    1. Heat a pan on medium-low and brush with oil. Pour a thin layer of egg mixture into the pan, tilting to cover the bottom.
    2. When the egg is almost set, roll it toward you with a spatula. Push the roll to one side, brush the pan again, and pour the next layer. Roll the new layer into the previous one. Repeat until all egg is used.
    7 min
    Pan
  3. 3

    Shape and slice

    1. Let the roll cool for a couple of minutes. Slice into 2-3 cm wide pieces with a sharp knife.
    2 min
    KnifeCutting Board

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Details

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store in an airtight container in the fridge. Eat cold or briefly reheated.

Tips

Preparation

  • • Strain the egg mixture through a sieve for a silky texture without lumps.

Cooking

  • • Keep the heat low – too high makes bubbly, brown eggs instead of the smooth, yellow surface.

Serving

  • • Serve warm or cold – perfect in a bento box or as a side with rice.

Author

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Nordmad

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Author

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Nordmad