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Classic tamagoyaki slices, served with soy sauce and mirin
Sweet and savoury golden tamagoyaki slices served with soy sauce

Classic tamagoyaki

Author: Flavelo
Recipes Main Courses Quick Meals
Tamagoyaki is the jewel of Japanese 'bento' boxes: a layered, rolled omelette that balances on the border of sweet and savoury. Unlike a Western omelette, here the egg is fried in thin layers and continuously rolled up, resulting in a dense yet succulent, multi-layered roll. Making it is a game of patience, but the visual appeal and texture of the result make it all worthwhile.
🕒 Prep Time 5 mins
🍳 Cook Time 15 mins
⌛ Total Time 20 mins
🍽️ Servings 2 servings
🔥 Calories 150 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Rectangular frying pan (tamagoyaki pan) or small round frying pan
  • Silicone brush or kitchen paper for oiling
  • Chopsticks or wide spatula for rolling
  • Mixing bowl

Allergen Information

⚠️ Eggs
⚠️ Soya

Instructions

1 ✓

Crack the eggs into a bowl, add the soy sauce, mirin, sugar and water. Mix thoroughly, but try to incorporate as little air as possible to avoid bubbles. You can also strain it for a smoother texture.

Tip: Air-free mixing ensures a dense, creamy texture, unlike a fluffy French omelette.
2 ✓

Heat the frying pan over a medium heat. Dip a piece of kitchen paper in oil and wipe the pan thinly but thoroughly with it.

Tip: A thin layer of oil prevents sticking but doesn't shock-fry the egg.
3 ✓

Pour a thin layer of egg into the pan (approx. 1/4 of it). Tilt the pan so it covers everywhere. If bubbles form, prick them.

4 ✓

When the bottom of the egg has set but the top is still slightly runny, start rolling it up away from you (or towards you, whichever is more comfortable). Push the roll to the end of the pan.

Tip: The slightly runny surface glues the layers together during cooking.
5 ✓

Grease the empty part of the pan again. Pour in the next batch of egg, and lift the finished roll slightly so the raw egg can flow underneath. This will bind the layers.

6 ✓

Repeat cooking and rolling until the egg is used up. Finally, press it against the side of the pan to shape it, then turn out onto a board to cool.

Tip: Let it rest for a few minutes before slicing so the structure firms up.

Recipe FAQ

I don't have a rectangular pan. Can I make it in a round one?
Yes! Fold the edges in a little while cooking to get a rectangular shape. It won't be perfectly square, but the taste will be just as delicious.
Why did the egg turn brown?
The heat was too high, or the sugar caramelised. Tamagoyaki should be cooked on a medium-low heat to remain a beautiful yellow.

Ingredients

  • 4 pcs Eggs (Large)
  • 2 tbsp Soy sauce
  • 1 tbsp Mirin (or 1 tsp sugar dissolved in a little water)
  • 1 tsp Granulated sugar
  • 1 tbsp Sunflower oil (for greasing)
  • 2 tbsp Water (optional, for a softer texture)