I’ve shared a few tamagoyaki recipes over the years—the Japanese rolled omelette that makes a perfect protein-packed side for breakfast and bento. My original Dashimaki Tamago and Sweet Tamagoyaki, inspired by Midnight Diner, both call for dashi (Japanese soup stock) and a bit more technique.
This version strips it back to just three ingredients, no dashi needed—so there’s no excuse not to make it on a weeknight. I hope it becomes a staple in your kitchen.
Before you head to the recipe card, take a few minutes to read through the tips and techniques below. It’s worth it.
What is Tamagoyaki?
Tamagoyaki, the Japanese rolled omelette, is known for its bright yellow, miniature pillow-shaped appearance. This petite egg dish is ubiquitous in Japan and is a favored option for breakfast or as a filling for bento boxes.
The preparation involves rolling thin layers of seasoned and slightly sweetened egg mixture to create a compact, rectangular shape.
Types of Japanese Rolled Omelette (Tamagoyaki)
Classic Tamagoyaki (Japanese Rolled Omelette)
プレーン玉子焼き
The simplest form — made with little to no dashi, making it the easiest version to roll and a great starting point for beginners.
- Dashi
- Little to none
- Flavor
- Neutral / mild
- Texture
- Firm, easy to roll
- Best for
- Bento & breakfast
Dashimaki Tamago (Japanese Dashi Rolled Omelette)
だし巻き卵 · Kansai/Osaka
The Kansai-style version with a high dashi ratio. Savory, silky, and delicate — best eaten immediately straight from the pan.
- Dashi
- High ratio
- Flavor
- Savory, umami-rich
- Texture
- Silky, delicate
- Best for
- Eat immediately
Sweet Tamagoyaki (Atsuyaki Tamago)
厚焼き玉子 · Kanto/Tokyo
The Kanto-style version — sweeter and firmer with less dashi. Holds its shape well, making it ideal for bento boxes and meal prep.
- Dashi
- Less dashi
- Flavor
- Sweeter
- Texture
- Firmer, structured
- Best for
- Bento, storage
Ingredients for Tamagoyaki
You’ll need only just 3 ingredients to make this tamagoyaki:
- Eggs – I use American large eggs. Each weighs 50 grams without the shell.
- Sugar – I use organic cane sugar from Costco
- Soy sauce – Use usukuchi soy sauce or Japanese light-color soy sauce so your tamagoyaki doesn’t turn dark in color. If you don’t have it, use regular Japanese soy sauce. Please note that Japanese light-color soy sauce is different from Chinese light soy sauce.
- Kosher salt – Just a pinch to bring out flavors without adding more sugar or soy sauce.
- Water – This can be optional, but I believe it yields a fluffier omelette.
- Neutral cooking oil
As a variation, you can season the egg mixture with mentsuyu (noodle soup base) instead of soy sauce.
Jump to Recipe
How to Make Japanese Rolled Omelette
I won’t pretend it’s easy. It takes practice, and I lose my touch if I go too long without making it. You may have noticed I was a little rusty in the video. Consider this your reminder (and mine!) to keep it in the rotation.
- Combine all the ingredients to make the egg mixture. The standard technique for mixing the egg mixture for tamagoyaki is to ‘cut’ the eggs with a zig-zag motion, using chopsticks attached to the bottom of the bowl. Avoid whipping or incorporating air into the mixture.
- Turn the stove’s heat to medium and grease the (tamagoyaki) pan thoroughly. I usually start heating it at a very low heat while I prepare the egg mixture. Apply the oil with a pastry brush or paper towel. Check if the pan is hot by touching it with chopsticks dipped in egg mixture. If it sizzles, the pan is ready.
- Pour a thin layer of the egg mixture into the pan, popping the air bubbles.
- Once the egg mixture is set, begin rolling from the far edge of the pan toward the edge closer to you.
- Repeat steps 3 and 5 until all the egg mixture is used. Read the recipe card below for detailed tips and techniques.
- Shape the omelette using the bamboo sushi mat (optional), cut into 6 equal pieces.
- Serve with grated daikon! While tamagoyaki can be enjoyed on its own, it is often served with grated daikon. For added flavor, drizzle soy sauce and, if desired, sprinkle optional shichimi togarashi.
Nami’s Recipe Tips
Before you start, keep these tips in mind:
- Don’t whip the eggs – Use chopsticks to “cut” the mixture in a zig-zag motion, keeping them touching the bowl bottom. For a smoother texture and even color, strain through a fine-mesh sieve twice.
- Heat the pan thoroughly – Test by dipping your chopsticks in the egg mixture and touching the pan—it should sizzle immediately.
- Grease the pan every time – Skimping on oil will cause sticking. Listen for the sizzle each time you add egg mixture; that sound confirms the pan is hot enough.
- Adjust heat to your skill level – Start on medium. As you improve, try medium-high for a finer texture, moving the pan closer to or farther from the heat as needed.
- Tilt the pan to distribute the egg evenly – and start rolling as soon as the surface is set but not fully cooked. If runny egg pools in one spot, tilt to spread it out.
- Pop air bubbles as they form – then fill the pocket with a little runny egg mixture to keep the layers intact.
- Don’t stress the first rolls – They become the center of the tamagoyaki—imperfect layers are completely fine.
- Slide the finished roll to one end and pour new egg mixture underneath to bind each new layer seamlessly.
- Shape with a bamboo mat while the tamagoyaki is still warm to set the form using residual heat.
Storage and Reheating Tips
Tamagoyaki is delicious at room temperature, so it’s great for making ahead and packing in a bento. You can also freeze it—the texture changes slightly, but it’s still good.
- To Refrigerate: Cool completely and store in an airtight container for up to 3 days.
- Freezing: Cool completely and store in an airtight container for up to a month.
- To Reheat: Thaw in the refrigerator overnight. For bento, pack it frozen—it’ll be thawed by lunchtime.
Variations and Customizations
Homemade tamagoyaki is easy to customize—try whisking any of these into the egg mixture:
- Julienned shiso
- Chopped green onions
- Minced vegetables
- Red pickled ginger (kizami shoga)
- Corn
- Shirasu (small white fish)
- You can also sprinkle the following ingredients before rolling each layer of egg mixture:
- Mentaiko
- Ham/bacon
- Imitation crab
- Blanched spinach
- Nori seaweed (cut in half)
- Salmon Flakes (see the picture above)
- Soboro chicken
What to Serve with Japanese Rolled Omelette
Tamagoyaki is a nutritious and protein-packed side dish that complements any Japanese or Asian-style meal. We enjoy serving it as part of the ichiju sansai-style meal.
- Main: Japanese Salted Salmon, Miso Cod, Tsukune (Japanese Chicken Meatball Skewers)
- Side: Hijiki Salad, Kinipira Gobo, Japanese Cucumber Salad (Sunomono)
- Rice: Onigiri (Rice Balls), Ochazuke
- Soup: Japanese Egg Drop Soup (Kakitamajiru)
FAQs
What pan do you recommend for tamagoyaki?
If you make tamagoyaki often, a good pan makes a difference. Over the years I’ve tried many—non-stick, carbon steel, and copper—before landing on my favorite: a cast iron tamagoyaki pan from Iwachu, a 120-year-old Nambu ironware (南部鉄器) maker in Japan. It’s heavy, but it heats evenly and becomes nearly non-stick over time.
That said, the pan only takes you so far. Beautiful tamagoyaki takes practice—don’t give up!
Can I use a round frying pan for tamagoyaki?
Yes! I’ve made tamagoyaki in a round pan many times and it works fine. The only downsides are cosmetic—the roll will be flatter, the ends uneven, and slightly looser since the curved edges make it harder to tighten as you roll.
I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.
Classic Tamagoyaki
Equipment
Ingredients
- 3 large eggs (50 g w/o shell)
- ½ Tbsp sugar (for a sweeter tamagoyaki, use up to 1 Tbsp)
- 1 pinch salt
- 1 tsp usukuchi (light-colored) soy sauce (or regular soy sauce; use GF soy sauce for gluten-free)
- 1 Tbsp water (optional; for a fluffier omelette)
For Cooking
- 1 Tbsp neutral oil (plus more, if needed)
Instructions
- Gather all the ingredients. In this recipe, I show you two methods—one using a cast iron tamagoyaki pan and the other using a carbon steel frying pan. Although I avoid nonstick pans, it is easier to make tamagoyaki in a nonstick pan, if you‘d like to use one. Read more about tamagoyaki pans in the blog post.
To Prepare the Egg Mixture
- To a measuring cup or bowl with a pouring spout (I love this HARIO bowl), add 3 large eggs (50 g w/o shell) and ½ Tbsp sugar. I like to add 1 pinch salt as well. Then, add 1 tsp usukuchi (light-colored) soy sauce and 1 Tbsp water.
- Gently “cut“ the eggs using cooking chopsticks in a zigzag motion and with the chopstick tips touching the bottom of the mixing bowl. Do not overmix or incorporate air into the eggs. For a refined texture and even coloring, you can pass the egg mixture twice through a fine-mesh sieve (optional).
To Cook in a Tamagoyaki Pan (Method 1)
- Cook the first layer. Heat the tamagoyaki pan over medium heat. Dip a silicone brush or folded paper towel in some neutral oil and apply a thin layer to the pan. To check if the oil is hot enough, use the “sizzle“ test: Put a drop of the egg mixture in the pan; when you hear a sizzling sound, the pan is ready.
- Pour in a thin layer of egg mixture. Quickly tilt the pan to coat the entire cooking surface with egg. Add just enough to fill the pan and don‘t overpour. For my pan size, I had enough to cook 4 thin layers of egg mixture; you may have more or fewer layers, depending on your pan size.
- Pop any air bubbles (I use cooking chopsticks). Tilt the pan again to distribute the egg mixture evenly.
- Once the bottom of the egg has set and the top is soft but no longer runny, start rolling the egg into a log shape with a spatula (or cooking chopsticks). Start from the far side of the pan and roll toward the pan handle. Don‘t worry about making a perfect roll at this stage.
- Lightly grease the far side of the pan. Then, push the omelette back to the far side.
- Cook the second layer. Lightly grease the front side of the pan. Use the sizzle test to see if the oil is hot enough. When the pan is ready, pour a second thin layer of the egg mixture to just cover the entire cooking surface.
- Lift the omelette so the runny egg mixture goes underneath it. Pop the air bubbles and tilt the pan again to distribute the egg mixture evenly.
- As soon as the new layer of egg is set on the bottom and still soft on top, continue rolling the omelette from one side to the other into a log shape. Use a spatula if needed. Tip: Control the temperature by lifting the frying pan rather than adjusting the stove heat. If the heat is too weak, the egg will stick to the frying pan, so be careful.
- Once again, lightly grease the far side of the pan, push the omelette to the far side, and grease the front side.
- Cook the third layer. Check that the oil is hot enough. When the pan is ready, pour the third portion of egg. Lift the omelette so the runny egg goes underneath it.
- When the egg is set on the bottom and soft on top, roll the omelette.
- Grease the far side of the pan, move the roll to the far side, and grease the front side.
- Cook the final layer. Check that the pan is hot enough, then pour the final thin layer of egg mixture. Lift the omelette so the runny egg goes underneath it.
- When the egg is no longer runny, roll the omelette.
- Once you‘re finished rolling, press down on the omelette to flatten. Push it against the sides of the pan to shape it into a nice rectangular block. You can brown the omelette a bit, to your preference.
- Transfer the Tamagoyaki to a cutting board. To help set its shape, wrap the Tamagoyaki with a bamboo sushi mat (optional) while it’s still hot. Let it stand for 5 minutes (optional) to allow the residual heat to finish cooking the egg and to cool slightly.
To Serve
- To serve, cut the Tamagoyaki in half crosswise, then cut each half into thirds. Enjoy!
To Store
- You can put the Tamagoyaki in an airtight container and store it in the refrigerator for 2–3 days and in the freezer for up to 2 weeks. Defrost overnight in the refrigerator or microwave.
To Cook in a Round Frying Pan (Method 2)
- Cook the first layer. Heat a round medium frying pan (I use this 10¼" carbon steel pan) over medium heat. Dip a silicone brush or folded paper towel in neutral oil and apply a thin layer to the pan. Wait until the oil gets hot enough. To check, use the “sizzle“ test: Put a drop of the egg mixture in the pan; if you hear a sizzling sound, the pan is ready.
- Pour in a thin layer of egg mixture. Quickly tilt the pan to coat the entire cooking surface with egg. Add just enough to fill the pan and don‘t overpour. For my pan size, I had enough to cook 3 thin layers of egg mixture; you may have more or fewer layers, depending on your pan size. Next, pop any air bubbles (I use cooking chopsticks). Tilt the pan again to distribute the egg mixture evenly.
- When the bottom of the egg has set but the top is still soft, use a spatula to fold over the left and right sides toward the center to make a rectangular shape. Then, roll the egg into a log shape. I started from the pan handle side and rolled toward the far side of the pan. Don‘t worry about making a perfect roll at this stage.
- Cook the second layer. Leave the rolled omelette on the far side. Lightly grease the pan, including underneath the omelette. Use the sizzle test to check if the oil is hot enough. When the pan is ready, pour a second thin layer of the egg mixture to cover the entire cooking surface. Lift the omelette so the egg mixture goes underneath it.
- Pop the air bubbles and tilt the pan again to distribute the egg mixture evenly. When the bottom of the egg has set but the top is still soft, fold the sides toward the center to the same width as the omelette. Roll the omelette into a log shape.
- Lightly grease the pan again and use the sizzle test to check if the oil is hot enough.
- Cook the final layer. When the pan is ready, pour a final thin layer of the egg mixture to cover the entire cooking surface. Lift the omelette so the egg mixture goes underneath it. When the egg is no longer runny, fold the sides toward the center and roll the omelette into a log shape.
- Press down on the Tamagoyaki to flatten. You can brown the omelette a bit, if you‘d like. Remove from the pan onto the cutting board. To help set its shape, wrap the Tamagoyaki with a bamboo sushi mat (optional) while it’s still hot. Let it stand for 5 minutes (optional) to allow the residual heat to finish cooking the egg and to cool slightly. To serve, cut the Tamagoyaki in half crosswise, then cut each half into thirds. Enjoy!
Nutrition
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Editor’s Note: This post was originally published on February 23, 2026, and was updated with new recipe name and additional information on March 31, 2026.