Golden Tamagoyaki — Japanese Rolled Omelette
Silky layers of sweetly seasoned egg rolled into a golden rectangle, sliced and served warm. A Japanese diner staple that looks fancy but takes just 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 198
- Protein
- 13g
Ingredients
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Open the appInstructions
Step 1
Crack eggs into a bowl and whisk until fully combined, ~30 seconds.
Step 2
Add soy sauce, sugar, and mirin to the eggs. Whisk until sugar dissolves, ~20 seconds.
Step 3
Heat oil in a 10-inch nonstick skillet or tamagoyaki pan over medium-high until shimmering, ~60 seconds.
Step 4
Pour one-quarter of the egg mixture into the skillet. Tilt to spread evenly. Cook 60-90 seconds until set but still slightly wet on top.
Step 5
Roll the cooked layer toward you with chopsticks or a spatula. Push the roll to the far end of the skillet.
Step 6
Pour one-quarter of remaining egg into the empty space, lifting the roll slightly so new egg slides underneath. Repeat rolling and filling until all egg is cooked (3–4 total rolls), ~8 minutes total.
Step 7
Slide the finished roll onto a cutting board. Let cool 1 minute, then slice into 6–8 pieces.
Step 8
Serve warm or at room temperature with soy sauce on the side.
Tools you’ll need
- 10-inch nonstick skillet or tamagoyaki pan (rectangular Japanese omelette pan preferred)
- medium bowl
- whisk
- chopsticks or offset spatula
- cutting board
- sharp knife
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