Tamago Yaki (卵焼き), literally “grilled egg,” is a classic Japanese rolled omelette made by cooking thin layers of seasoned egg in a rectangular pan and rolling them into a soft, slightly sweet log. It's light yet satisfying, with a beautiful golden cross-section and silky texture. Served warm, room temp, or chilled, it's perfect as a side dish, breakfast item, or sushi topping.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 10 minsCook Time 10 minsTotal Time 20 minsEgg Mixture
4 large eggs
1 tbsp sugar
1 tbsp mirin (sweet rice wine)
1 tsp soy sauce (low sodium preferred)
1 pinch salt
Optional: 1 tbsp dashi stock (for traditional flavor)
Cooking
Neutral oil (vegetable or canola), for greasing pan
Tamagoyaki pan (rectangular) preferred, but nonstick round pan works too
Prepare the Egg Mixture
1
Crack eggs into a bowl and beat gently—do not overwhisk (this prevents bubbles and keeps texture smooth).
Add sugar, mirin, soy sauce, salt , and dashi (if using) .
Strain the mixture through a fine sieve into a measuring cup or bowl to remove chalazae and ensure a smooth omelette.
Preheat the Pan
2
Heat your tamagoyaki pan (or small nonstick skillet) over medium-low heat .
Lightly oil the pan using a paper towel dipped in oil—you want a thin, even coating.
Cook the Omelette in Layers
3
Pour a small amount of the egg mixture (just enough to coat the bottom) into the pan. Tilt to spread evenly.
Let it cook for 30–45 seconds until just set but still soft on top.
Using chopsticks or a spatula, start rolling the layer from one end to the other (toward you or away, depending on comfort).
Push the rolled egg back to the starting side of the pan.
Re-grease the pan lightly, then add more egg mixture to coat the bottom again, lifting the roll slightly to let raw egg run underneath.
Once set, roll the omelette again over the new layer.
Repeat until all egg is used—usually 4–5 layers in total.
Shape and Rest
4
Once done, gently press the roll in the pan with your spatula to square it up.
Optional: Transfer to a bamboo sushi mat and roll to hold its shape as it cools.
Let rest for 5 minutes before slicing.
Slice and Serve
5
Using a sharp knife, cut into 1-inch slices .
Serve warm, at room temperature, or chilled.
Garnish with grated daikon , soy dipping sauce , or shiso leaves if desired.
Tips for Success
6
Use a fine sieve to strain the eggs for a silky texture.
Keep the heat low to medium —this ensures even cooking without browning.
Let the omelette rest before slicing to hold its shape better.
If using dashi, reduce sugar slightly to balance saltiness.
Variations
7
Add finely chopped scallions or nori strips between layers.
Mix in cooked shrimp , kani (crab sticks) , or even a little cheese for fusion-style tamagoyaki.
Make it sweeter for sushi (Edo-style) or more savory for bento by adjusting sugar and soy ratio.
Suggested Pairings
8
Serve with: Steamed rice, miso soup, or sushi rolls
Drink with: Green tea or iced barley tea
Occasion: Bento boxes, Japanese breakfasts, sushi courses, or appetizers
Ingredients Egg Mixture
4 large eggs
1 tbsp sugar
1 tbsp mirin (sweet rice wine)
1 tsp soy sauce (low sodium preferred)
1 pinch salt
Optional: 1 tbsp dashi stock (for traditional flavor)
Cooking
Neutral oil (vegetable or canola), for greasing pan
Tamagoyaki pan (rectangular) preferred, but nonstick round pan works too
Directions Prepare the Egg Mixture
1
Crack eggs into a bowl and beat gently—do not overwhisk (this prevents bubbles and keeps texture smooth).
Add sugar, mirin, soy sauce, salt , and dashi (if using) .
Strain the mixture through a fine sieve into a measuring cup or bowl to remove chalazae and ensure a smooth omelette.
Preheat the Pan
2
Heat your tamagoyaki pan (or small nonstick skillet) over medium-low heat .
Lightly oil the pan using a paper towel dipped in oil—you want a thin, even coating.
Cook the Omelette in Layers
3
Pour a small amount of the egg mixture (just enough to coat the bottom) into the pan. Tilt to spread evenly.
Let it cook for 30–45 seconds until just set but still soft on top.
Using chopsticks or a spatula, start rolling the layer from one end to the other (toward you or away, depending on comfort).
Push the rolled egg back to the starting side of the pan.
Re-grease the pan lightly, then add more egg mixture to coat the bottom again, lifting the roll slightly to let raw egg run underneath.
Once set, roll the omelette again over the new layer.
Repeat until all egg is used—usually 4–5 layers in total.
Shape and Rest
4
Once done, gently press the roll in the pan with your spatula to square it up.
Optional: Transfer to a bamboo sushi mat and roll to hold its shape as it cools.
Let rest for 5 minutes before slicing.
Slice and Serve
5
Using a sharp knife, cut into 1-inch slices .
Serve warm, at room temperature, or chilled.
Garnish with grated daikon , soy dipping sauce , or shiso leaves if desired.
Tips for Success
6
Use a fine sieve to strain the eggs for a silky texture.
Keep the heat low to medium —this ensures even cooking without browning.
Let the omelette rest before slicing to hold its shape better.
If using dashi, reduce sugar slightly to balance saltiness.
Variations
7
Add finely chopped scallions or nori strips between layers.
Mix in cooked shrimp , kani (crab sticks) , or even a little cheese for fusion-style tamagoyaki.
Make it sweeter for sushi (Edo-style) or more savory for bento by adjusting sugar and soy ratio.
Suggested Pairings
8
Serve with: Steamed rice, miso soup, or sushi rolls
Drink with: Green tea or iced barley tea
Occasion: Bento boxes, Japanese breakfasts, sushi courses, or appetizers
Japanese Tamago Yaki (Sweet-Savory Rolled Omelette)
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