Tamagoyaki (Japanese Rolled Omelet)

Tamagoyaki or Japanese rolled omelette in a small white bowl.

5 from 277 votes

Tamagoyaki (Japanese Rolled Omelet)

Tamagoyaki 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. This easy 3 ingredient tamagoyaki recipe is great for any home cook!

Prep Time5

Cook Time5

Total Time10

Course: Side Dish

Cuisine: Japanese

Servings:

Calories: 136kcal

Equipment

Tamagoyaki Pan

Ingredients

9 eggs
1½ Tablespoons oil
4 Tablespoons water
1 Tablespoon memmi sauce see Note 1

Instructions

Beat the egg mixture

Add the eggs, water, and memmi sauce into a cup with an easy-to-pour spout. Beat the eggs with a whisk until the egg whites and yolks are well combined. Optional: strain the mixture for a smoother consistency.
9 eggs, 4 Tablespoons water, 1 Tablespoon memmi sauce

Roll first omelet layer

Heat a tamagoyaki pan or regular pan over medium heat and lightly oil the bottom. Pour a thin layer of the egg mixture to cover the surface of the pan. Slightly scramble the eggs for the first few seconds but allow them to set into an even layer after it starts to cook. When it's 70% cooked but the surface is still wet, roll into an omelet and move to one side of the pan.

Roll more layers

Re-oil the pan. Pour another thin layer of the egg mixture into the pan and lift the omelet to allow the egg mixture to flow under it. Slightly scramble the eggs for a few seconds and allow to set in an even layer. When the eggs are 70% cooked but the surface is still wet, roll another layer of the omelet and set it to one side of the pan. Repeat this set until the egg mixture is gone.

Cool & Serve

Remove from the pan and allow it to rest for several minutes for easy slicing. Cut into even slices and serve. Enjoy!

Notes

Memmi sauce - This is a concentrated Japanese sauce made of soy sauce, sugar, and bonito extract, which are all traditional ingredients used to make tamagoyaki. It's full of umami flavor and is typically used as a noodle soup base, called mentsuyu (めんつゆ).

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.

Tips:

I recommend a tamagoyaki pan but any nonstick pan will do.
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 in the omelet.

Nutrition