Tamagoyaki is a soft, slightly sweet rolled omelet that I love making for breakfast, lunch, or even as a side for dinner. Its delicate layers, mild sweetness, and savory undertones from dashi and soy sauce make it a comforting dish that feels both light and satisfying. Although it looks intricate, once I got the hang of the rolling technique, it became a fun and rewarding recipe I keep coming back to.
Why You’ll Love This Recipe
I enjoy tamagoyaki because it’s a simple recipe with just a few ingredients, yet it delivers such a satisfying taste and texture. The gentle sweetness balances the savory dashi, and the rolled layers create a beautiful swirl inside. I like that I can serve it hot, room temperature, or even cold from the fridge—making it perfect for busy mornings or bento lunches. Once I learned the basic method, I started adding my own fillings like scallions, cheese, or seaweed, which makes it even more exciting.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Warm water
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Instant dashi powder (like Ajinomoto Hondashi)
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Large eggs
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Sugar
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Kosher salt
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Soy sauce
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Mirin
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Canola oil
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Grated daikon for serving (optional)
Directions
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I start by making the dashi stock, dissolving the powder in warm water until it’s smooth.
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In a medium bowl, I beat the eggs with sugar and salt, being careful not to create too many bubbles.
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I stir in the dashi stock, soy sauce, and mirin until well combined. For a smoother texture, I sometimes strain the egg mixture through a fine mesh sieve.
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I oil my tamagoyaki pan (or a small nonstick skillet) lightly with a folded paper towel dipped in oil, then heat it over medium before lowering to medium-low.
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I pour in a thin layer of egg, let it set until the top is slightly wet, then roll it to one side using a spatula or chopsticks.
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I add more oil if needed, pour another thin layer of egg, making sure it flows under the first roll, cook until nearly set, then roll again in the opposite direction.
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I repeat until all the egg mixture is used, making two omelets in total.
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I let them cool slightly before cutting into 1-inch slices and serving with optional grated daikon.
Servings and timing
This recipe makes 4 servings and takes about 20 minutes in total—10 minutes for prep and 10 minutes for cooking.
Variations
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I sometimes add finely chopped scallions or chives for a fresh, aromatic flavor.
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For a richer bite, I like adding shredded cheese before rolling.
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Chopped nori or cooked spinach can bring in extra color and nutrients.
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I’ve also tried it with flaked cooked salmon for a heartier version.
storage/reheating
I store leftover tamagoyaki in an airtight container in the refrigerator for up to 3–4 days. I often enjoy it cold straight from the fridge, but if I want it warm, I heat it in the microwave in short 15-second bursts to avoid overcooking.
FAQs
How do I keep tamagoyaki from browning?
I cook it on medium-low heat and avoid leaving it in the pan too long. This keeps the texture tender and the color bright yellow.
Can I make tamagoyaki without dashi?
Yes, I’ve made it with low-sodium chicken stock instead, but the flavor changes. It’s still tasty, just less traditionally Japanese.
What kind of pan is best for tamagoyaki?
I prefer a rectangular tamagoyaki pan because it makes rolling easier, but a small nonstick skillet works well too.
Can I freeze tamagoyaki?
I don’t recommend freezing it, as the texture can become watery and rubbery when thawed.
How do I prevent the first roll from breaking?
I make sure the egg is mostly set but still slightly wet before rolling. If it does tear, I just keep going—the next layers will hold it together.
Conclusion
Tamagoyaki is one of those dishes that looks impressive but is surprisingly easy once I practice a few times. I like that it’s versatile, works with many fillings, and fits into any meal of the day. Whether I’m packing a bento or enjoying a quiet breakfast, this delicate rolled omelet always feels like a little handmade treat.
