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Tamagoyaki and grated daikon on a black plate.

Tamagoyaki (Japanese Rolled Omelette) — Dashimaki Tamago

by Namiko Hirasawa Chen
Tamagoyaki is a lightly sweet, savory Japanese rolled omelette with soft, custardy layers and deep umami flavor from dashi stock. It takes a little practice, but once you get the technique down, it comes together in just 10 minutes. Serve it warm with rice and miso soup, or pack it into a bento box for lunch.
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 2

Ingredients

US Customary - Metric

Instructions

Before You Start

  • Tamagoyaki with dashi is the most challenging to roll as the egg mixture is watery. If you're a beginner, practice first with my 3-Ingredient Simple Tamagoyaki recipe.
    Gather all the ingredients.
    A flat lay of sushi-making ingredients and tools on a wooden surface, featuring essentials for Dashimaki Tamago (Japanese Dashi Rolled Omelette), including eggs, sugar, salt, vinegar, soy sauce, mirin, kombu, a tamagoyaki pan, chopsticks, and a bamboo mat.
  • Crack 3 large eggs (50 g w/o shell) into a bowl. Whisk by "cutting" through the eggs with chopsticks in a zig-zag motion, taking care not to overmix.
    A split image shows three raw eggs in a glass bowl on the left, and on the right, a hand using chopsticks to whisk the eggs for Dashimaki Tamago (Japanese Dashi Rolled Omelette) in the same bowl.
  • Combine the seasonings in another bowl: 3 Tbsp dashi (Japanese soup stock), 2 tsp sugar, 1 tsp soy sauce, 1 tsp mirin, and 2 pinches Diamond Crystal kosher salt. Mix well.
    Two images side by side: On the left, a hand pours sugar into a bowl of liquid for Dashimaki Tamago. On the right, a hand whisks the mixture, dissolving the sugar for this classic Japanese Dashi Rolled Omelette.
  • Add the seasonings to the eggs and whisk to combine. Don't overmix. Transfer the mixture to a measuring cup with a spout.
    A hand pours a brown liquid into beaten eggs for Dashimaki Tamago (Japanese Dashi Rolled Omelette) in a glass bowl (left), and a thick orange-yellow mixture is poured into a glass measuring cup (right) on a wooden surface.

To Cook

  • Heat the pan over medium heat. Dip a folded paper towel in 2 Tbsp neutral oil and apply a thin layer to the pan. Add a drop of egg mixture — if it sizzles, the pan is ready.
    A hand uses chopsticks to rub ginger on a nonstick pan in the left image—an essential step before making Dashimaki Tamago (Japanese Dashi Rolled Omelette); the right image shows the faint residue left after removing the ginger.
  • Pour a thin layer of egg into the pan and quickly tilt it so the mixture coats the entire cooking surface. Poke any air bubbles with cooking chopsticks.
    A split image shows beaten eggs being poured into a square frying pan on a stove, then cooking and being shaped with chopsticks to make Dashimaki Tamago (Japanese Dashi Rolled Omelette).
  • When the bottom is set but the top is still runny, roll the egg into a log shape using chopsticks or a spatula, starting from the far side of the pan toward the handle. Move the rolled omelette to the far side. Apply more oil to the pan with a paper towel, even under the omelette.
    Nami's Tip: Don't worry about rolling perfectly at this stage, since the inner layers will be hidden inside.
    Two images show someone using chopsticks to roll an omelette in a rectangular nonstick pan, demonstrating the process of making Dashimaki Tamago (Japanese Dashi Rolled Omelette) on a stove.
  • Pour the second thin layer of egg, just enough to cover the bottom of the pan. Lift the rolled omelette and tilt the pan to spread the egg mixture underneath. When the new layer of egg has set and is still soft on top, roll it as before from the far side toward the handle.
    Nami's Tip: Control the cooking 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.
    A pair of hands uses chopsticks to roll Dashimaki Tamago (Japanese Dashi Rolled Omelette) in a rectangular non-stick pan. The left image shows the eggs still runny; the right shows the omelette being rolled.
  • Move the rolled omelette to the far side. Reapply oil on the pan and under the omelette. Pour the next thin layer of egg and tilt to coat the entire surface—including under the omelette.
    Two side-by-side images show Dashimaki Tamago (Japanese Dashi Rolled Omelette) cooking in a rectangular pan: one highlights rolling cooked egg with chopsticks, the other shows pouring uncooked egg into the pan.
  • Roll again when the bottom is set and the top is still soft.
    Side-by-side images show a person making Dashimaki Tamago (Japanese Dashi Rolled Omelette) in a rectangular non-stick pan on a stove, expertly rolling the seasoned egg mixture with chopsticks as it cooks.
  • Repeat until all the egg mixture is used.
    A person uses chopsticks to roll an omelet in a rectangular pan on a stove, gradually forming layered Dashimaki Tamago (Japanese Dashi Rolled Omelette).
  • On the final round, brown the omelette lightly on each side, if desired.
    A two-panel image shows a rectangular pan on a stove making Dashimaki Tamago, a Japanese dashi rolled omelette. The left side shows eggs being rolled with chopsticks; the right shows the omelette nearly finished and partially rolled.
  • Remove the omelette from the pan. While still hot, place it on a bamboo sushi mat and roll tightly to set the shape. Let stand for 5 minutes.
    Nami's Tip: Rolling in the bamboo mat is optional but recommended for a neat log shape.
    A person places a rectangular Dashimaki Tamago (Japanese Dashi Rolled Omelette) onto a bamboo sushi mat and rolls it up tightly with the mat, preparing authentic Japanese tamagoyaki.

To Serve

  • Slice the omelette crosswise into ½-inch (1-cm) pieces. Optionally, serve with a mound of grated daikon and a splash of soy sauce on the side.
    Nami's Tip: Gently squeeze out any excess water from grated daikon.
    Close-up of hands slicing a yellow rectangular block of Dashimaki Tamago (Japanese Dashi Rolled Omelette) with a knife on a wooden cutting board.

To Store

  • Cool and transfer to an airtight container. Refrigerate for up to 1–2 days or freeze for up to 2 weeks. Thaw overnight in the refrigerator, or reheat directly from frozen in the microwave.

To Cook in a Round Frying Pan

  • If you don't have a rectangular tamagoyaki pan, a round frying pan works too. As you roll, tuck in both rounded edges of the egg layer before each roll to keep the shape straight—or trim the edges with a knife once finished. The roll will be shorter, but just as delicious.
    A person uses chopsticks to roll Dashimaki Tamago (Japanese Dashi Rolled Omelette) in a nonstick frying pan; in the second image, more egg mixture is added and cooked before rolling.
  • If you'd like to add a filling such as a nori sheet, place it on top of the egg layer when the bottom is set and the top is still slightly runny, then roll as usual.
    A person uses chopsticks and a spatula to make Dashimaki Tamago, a Japanese dashi rolled omelette with a sheet of seaweed inside, cooking in a nonstick frying pan on a stovetop.

Notes

Variations and Customizations
  • Plain and simple. Skip the dashi for a firmer, easier omelette. Try my 3-Ingredient Simple Tamagoyaki.
  • Sweeter style. Add more sugar to make atsuyaki tamago—a thicker, sweeter version. See my Japanese Sweet Rolled Omelet recipe.
  • Add nori. Tuck sheets of nori seaweed between layers before rolling for extra flavor. I show this in method 2 in the recipe card below.
  • Make it restaurant style. Add more dashi than I do to make oven-baked castella tamago. It's similar to my Datemaki recipe.

Nutrition

Calories: 199kcal, Carbohydrates: 7g, Protein: 10g, Fat: 14g, Saturated Fat: 8g, Trans Fat: 1g, Cholesterol: 279mg, Sodium: 347mg, Potassium: 207mg, Fiber: 1g, Sugar: 6g, Vitamin A: 503IU, Vitamin C: 10mg, Calcium: 55mg, Iron: 2mg
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