Tamagoyaki (Japanese Rolled Omelet)

Tamagoyaki or Atsuyaki tamago is a Japanese rolled omelet made with beaten eggs that are seasoned with dashi, soy sauce & sugar. Layers are then rolled together in a tamagoyaki pan to create its shape. You’ll love this easy 3 ingredient tamagoyaki recipe that’s simplified for the home cook and doesn’t require dashi!

Try this easy version of tamagoyaki or Japanese rolled omelet! It’s made with just three ingredients and will give you soft, fluffy eggs that are just like the ones in sushi restaurants! It’s a simplified version that doesn’t require dashi but rather uses mentsuyu (めんつゆ).

What is tamagoyaki?

Tamagoyaki (卵焼き or 玉子焼き, translating to ‘grilled or fried egg’) is a Japanese rolled omelet made by rolling layers of cooked egg one at a time in a rectangular pan. You may also find it called Atsuyaki tamago, meaning ‘thick fried egg’.

The egg mixture is made by beating eggs with soy sauce, sugar, and other flavors giving it a slightly sweet and salty flavor with lots of umami. Other fillings or flavors you can add include seaweed, green onions, seafood, and cheese.

Tamagoyaki made with dashi is called ‘Dashimaki Tamago’ and is how you get lots of umami flavor with a soft, fluffy texture. Most sushi restaurants use dashi in their tamago giving it extra flavor. This recipe is most similar to dashimaki tamago in terms of flavor and texture due to the addition of memmi seasoning sauce and water.

How to serve tamagoyaki

There are several ways to serve this Japanese omelet:

• In sushi or rolls such as futo maki or tamago nigiri.
• In bento boxes – it’s a popular side for children’s lunches.
• A side for breakfast, lunch, or dinner.
• Sweet versions of tamagoyaki are served at the end of a meal in some sushi restaurants which typically have a darker color due to the sugar content.

Ingredients

• Eggs – I used nine large eggs to get thick, fluffy tamagoyaki but you can halve the recipe for a smaller portion.
• Seasoning sauce – For a quick and easy version, I used a Japanese seasoning sauce called memmi sauce. It includes soy sauce, sugar, and bonito extract which are all flavors included in traditional tamagoyaki recipes.
• Oil – Use neutral vegetable oil to lightly oil the pan after each layer of omelet.

Steps

1. Add the eggs, water, and memmi seasoning sauce into a pourable cup and beat well with a whisk until fully combined. Heat a tamagoyaki pan over medium heat and apply a bit of oil. Pour a thin layer of the egg mixture and scramble for the first few seconds.

2. Allow the egg to set in an even layer until it’s about 70% cooked and the surface is still wet. Roll up the egg into an omelet and set it to one side of the pan. Lightly oil the pan and pour another thin layer of egg mixture into the pan.

3. Lift the omelet to allow the egg mixture to flow under it. Slightly scramble the eggs for a few seconds and allow them to set into an even layer. Pop large bubbles as you see them for even cooking.

4. When the egg mixture is about 70% cooked but the surface is still wet, gently roll the omelet to the other side of the pan. Continue cooking and rolling each layer until the egg mixture is used up.

5. Remove the tamagoyaki from the pan and allow it to rest on a cutting board to get clean slices. When it’s warm to the touch, slice into thick slices and serve.

Tamagoyaki Pan

I recommend using a tamagoyaki pan (affiliate link) if you want the traditional shape of a tall and thick Japanese omelet. A tamagoyaki pan is a square or rectangular pan with straight edges which help form the omelet into its rectangular shape.

If you don’t have one, you can use any nonstick pan you’d like and simply cook and roll the egg mixture as described. The shape will be smaller but it will still taste great!

Tips

• To lightly oil the pan, fold a small piece of paper towel and soak it in oil. Use the paper towel to oil the pan in between layers.
• Use chopsticks to pop large air bubbles to ensure even cooking.
• Roll the tamagoyaki as tightly as you can. This prevents gaps and air pockets which are quintessential in a well-formed Japanese omelet.
• Avoid browning the eggs when cooking to get an even appearance. Adjust the heat as needed. Note: sweet tamagoyaki is the exception to this. Due to the high sugar content, sweet tamagoyaki will have a golden brown color.
• Sweet tamagoyaki option: If you’re looking for a sweet tamagoyaki option, simply add 1 tablespoon of sugar to the egg mixture. Stir well so the sugar dissolves and be careful not to burn the eggs as sugar burns easily.

More egg recipes:

Asian Recipes

Korean Steamed Eggs | Gyeran Jjim (계란찜)

Sides

Ramen Eggs – Soy Sauce Marinated Eggs

Breakfast

Korean Egg Drop Sandwich – Breakfast Egg Sandwich

Asian Recipes

Mayak Egg (Korean Marinated Eggs)