Tamagoyaki is a beautifully layered Japanese rolled omelet that I love making when I want something simple yet impressive. The balance of savory, slightly sweet flavors and the soft texture makes it perfect for breakfast, bento boxes, or a light snack. Once I learned how easy it was to prepare at home, it quickly became a regular in my kitchen.
Why You’ll Love This Recipe
I love this recipe because it uses just a few basic ingredients but delivers a wonderfully flavorful result. I also enjoy how customizable it is—whether I keep it classic or add vegetables or cheese, it always turns out delicious. The process of rolling the omelet layer by layer feels relaxing and fun, and the final slices look beautiful on any plate.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
6 large eggs
1 tbsp sugar
2 tsp low-sodium soy sauce
1 tbsp mirin
1/4 tsp salt
1 tsp vegetable oil (for greasing the pan)
Directions
In a medium bowl, I whisk together the eggs, sugar, soy sauce, mirin, and salt until smooth.
I heat a non-stick pan over medium heat and lightly grease it with a little oil.
I pour a thin layer of the egg mixture into the pan and tilt it so the mixture coats the whole surface.
Once the egg begins to set but is still slightly soft on top, I start rolling it from one side to the other.
I push the rolled omelet back to the starting side of the pan, add a new thin layer of egg, let it set, and roll again.
I repeat this process until all the egg mixture is used.
I remove the omelet from the pan, let it cool slightly, then slice it into bite-sized pieces.
Servings And Timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
I like adding finely chopped scallions, shredded carrots, or spinach for extra flavor and color. Sometimes I mix in grated cheese for a creamier version. For a more traditional twist, I occasionally add a touch of dashi to the egg mixture to enhance the umami. Every variation brings its own charm.
Storage/Reheating
If I have leftovers, I wrap the slices tightly and store them in the refrigerator for up to three days. When I reheat them, I use a low-heat skillet so the omelet warms gently without drying out. It tastes just as good the next day.
FAQs
What does tamagoyaki taste like?
Tamagoyaki has a soft, slightly sweet, and savory flavor thanks to the blend of sugar, soy sauce, and mirin. The texture is tender and layered.
Do I need a special pan to make tamagoyaki?
A rectangular tamagoyaki pan helps create traditional shapes, but I often use a regular round non-stick pan and still get great results.
Why does my tamagoyaki break while rolling?
If it breaks, it usually means the layer cooked too long or not long enough. I keep the heat medium-low and roll gently while the top is still slightly soft.
Can I make tamagoyaki ahead of time?
Yes, I often prepare it the day before and slice it fresh when ready to serve. The flavors stay delicious even after chilling.
Can I freeze tamagoyaki?
Freezing is possible, but I prefer refrigerating it since freezing can slightly alter its soft texture.
Conclusion
Making tamagoyaki at home is one of those small joys that brings both comfort and creativity into my kitchen. With simple ingredients and a bit of patience, I turn eggs into a beautifully layered dish that works for any time of day. I love serving it warm or chilled, and it always feels special no matter how I choose to enjoy it.
Tamagoyaki is a soft, slightly sweet Japanese rolled omelet made by layering thin sheets of seasoned egg. It’s simple, elegant, and perfect for breakfast, lunchboxes, or light snacks.
Ingredients
6 large eggs
1 tbsp sugar
2 tsp low-sodium soy sauce
1 tbsp mirin
1/4 tsp salt
1 tsp vegetable oil (for greasing the pan)
Instructions
In a bowl, whisk together eggs, sugar, soy sauce, mirin, and salt until smooth.
Heat a non-stick or tamagoyaki pan over medium heat and lightly grease with oil.
Pour a thin layer of the egg mixture into the pan and swirl to coat the surface evenly.
When the egg is almost set but still slightly soft on top, begin rolling it from one side to the other.
Push the rolled omelet to one side of the pan, grease the pan again if needed, then add another thin layer of egg.
Repeat the rolling process, layering and rolling, until all the egg mixture is used.
Remove the rolled omelet from the pan, let it cool slightly, then slice into bite-sized pieces.
Notes
Add chopped scallions, carrots, or spinach for color and flavor.
For more umami, add a splash of dashi to the egg mixture.
Use a rectangular tamagoyaki pan for more traditional shape.
Roll gently while the top is still slightly soft to avoid tearing.
