Tamagoyaki (Japanese Rolled Omelet)

By Kiera Wright-Ruiz

Tamagoyaki (Japanese Rolled Omelet)
Constantine Poulos for The New York Times
Total Time
15 minutes
Rating
4(496)
Comments
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Tamagoyaki, a Japanese staple, is made by carefully rolling several thin layers of cooked egg into a rectangular omelet, which creates a soft and delicate texture. Traditionally, it’s made in a special tamagoyaki pan, but this version also works with an 8-inch nonstick skillet. There are sweet and savory variations, and this recipe falls somewhere in between the two: The soy sauce, mirin and dashi pack it with umami, while the sugar adds a subtle sweetness. The technique can be challenging at first, but do your best to keep each layer consistent in color and each fold parallel to the last. Don’t worry about little tears; they’ll be covered up with the next layer.

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Ingredients

Yield:2 servings
  • 4eggs
  • 1tablespoon mirin
  • 1tablespoon white soy sauce or ½ tablespoon dark soy sauce
  • 1tablespoon dashi stock, optional (see Tip)
  • ½teaspoon granulated sugar
  • 1teaspoon neutral oil, plus more as needed
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

164 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 12 grams protein; 572 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, combine eggs, mirin, soy sauce, dashi (if using) and sugar. Whisk until well combined.

  2. Step 2

    Heat 1 teaspoon oil in a tamagoyaki pan or a nonstick 8-inch skillet over medium. Using a small piece of folded paper towel, carefully wipe the excess oil from the pan and set aside paper towel (you will need it to grease the pan for each egg layer).

  3. Step 3

    Pour about 3 tablespoons of the egg mixture into the pan and quickly tilt the pan, swirling the egg mixture around to create an even layer. If there are thicker areas, gently poke a small hole at the thickest point with chopsticks and tilt and swirl the pan to cover exposed areas with more raw egg to form an even layer.

  4. Step 4

    After the layer is cooked, about 1 minute, using chopsticks or a rubber spatula, gently lift the egg edges on the farthest side to loosen the layer’s grip. While tilting the pan, carefully fold the egg about ¼ of the way toward yourself. Continue to fold the egg equally on itself until you have a narrow, rectangular omelet at the edge of the pan nearest you. Reduce the heat to medium-low if the egg is browning.

  5. Step 5

    Using the paper towel, lightly grease the exposed area of the pan. Pour another 3 tablespoons of the remaining egg mixture into the exposed area of the pan and quickly swirl it around to create another layer. Use chopsticks or a soft spatula to gently lift up the folded omelet and tilt the pan toward you so the raw egg mixture runs under the omelet.

  6. Step 6

    Once the layer is cooked, gently roll the omelet away from you in three to four flips. Repeat Steps 3 to 5 with remaining three layers, greasing the pan before each additional layer. The number of flips will decrease as the omelet grows in size with each additional layer.

  7. Step 7

    Transfer omelet to a cutting board or a plate when done. Cut crosswise into four pieces and rotate, cut side up, to show egg layers. (If using a nonstick 8-inch skillet, you can trim both ends of the omelet to make them even.) Serve immediately or chill for later.

Tip
  • Because of the time it takes to create homemade dashi, it is only worth using if you already have some prepared.

Ratings

4 out of 5
496 user ratings
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Comments

Meg

If ever there were a recipe that calls out for a video, this would be it.

Elaine Bonow

I call my version American Style Tamagoyaki by using herbs in the eggs for flavor and adding finely grated cheese between the layers. I add sautéd mushrooms and chopped scallions on top.

Constructor

Across 12 Tiresome git who uses the extra time he gains by cooking nothing but scrambled eggs to post smarmy replies to internet recipes. (14)

Mike in Maine

I have a tamagoyaki pan-- they're inexpensive, and useful for making these. I figure if I'm laying in mirin and Japanese white soy sauce, I can use the right pan. I think the pan makes the process easier, and helps produce a pleasing result. Anyone who is going to make this more than once might want to consider getting a tamagoyaki pan. Amazon, of course, but for Asian Stuff, I use Yami online.

Lillian

definitely recommend watching a video, but i used a regular skillet and before rolling i folded the other sides in to create a rectangular shape while rolling.

Eatoin Shrdlu

Better definition of soy sauce necessary - I’ve never seen “white soy sauce “, and “dark soy sauce is, at least on Chinese groceries, the most vommon Asian food stores on Long Island, often as thick as a heavy jam.

Diana

I have some white soy sauce (Shiro Shoyu) - it is available at Japanese food stores such as Uwajimaya. It is also more expensive than the traditional soy sauce, too.

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