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CuisineAsianJapaneseSoyGlutenEggsEgg BreakfastsMealLow-SugarHigh-ProteinUnder 1 HourUnder 45 MinutesOne-Pot or PanStove TopKid-FriendlyBrunchBreakfastUnder 30 MinutesEasyVegetarianLow-CarbHealthyDairy-FreeComfort Food

Japanese Omelet (Tamagoyaki)

featured in French Omelette Vs. Japanese Omelette

Whip up a delightful Japanese omelette that's perfect for breakfast or bento boxes! This fluffy, savory treat is rolled to perfection and bursting with umami flavor.

Alvin Zhou
Tasty Team
91% would make again
Total Time

25 minutes

25 min

Prep Time

10 minutes

10 min

Cook Time

15 minutes

15 min

Japanese Omelet (Tamagoyaki)
Total Time

25 minutes

25 min

Prep Time

10 minutes

10 min

Cook Time

15 minutes

15 min

Ingredients

for 2 servings

  • 4 large eggs
  • 2 teaspoons sugar
  • 1 pinch salt, to taste
  • 1 teaspoon sake
  • 1 teaspoon mirin
  • ⅓ cup bonito dashi broth (80 mL)
  • oil, to taste
  • 1 shiso leaf
  • grated Japanese radish, for serving
  • soy sauce, for serving

Nutrition Info

  • Calories 238
  • Fat 13g
  • Carbs 12g
  • Fiber 0g
  • Sugar 4g
  • Protein 14g

Estimated values based on one serving size.

Preparation

  1. In a large mixing bowl, add the eggs, sugar, salt, sake, mirin, and broth, and mix well.
  2. Heat a tamagoyaki pan at over medium heat. Brush a thin layer of oil on the pan.
  3. Pour ⅙ of egg mixture into pan and quickly swirl to cover the entire pan. When the egg is set, gently roll the egg.
  4. With the rolled egg still in the pan, pour in ⅙ of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is set, roll the omelette toward you.
  5. Repeat, adding ⅙ of the mixture at a time, continuing to roll the egg into a large roll.
  6. Cut the tamagoyaki in half and pierce with a skewer.
  7. Serve with a shiso leaf, grated radish, and soy sauce.
  8. Enjoy!
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