How to Make Tamagoyaki (Japanese Rolled Omelet)

Tamagoyaki is a Japanese rolled omelet, and it is a simple side dish with only 3 ingredients, egg, salt, and soy milk. How to make it is so easy but amazingly fluffy. Let me show you how!

Tamagoyaki (rolled egg or rolled omelet), a traditional egg dish and great for breakfast, and obento (lunch box). Kids love it so much, so I make it pretty often.

Ingredients are simple, and how to make it is not complicated. You make layers and repeat the process. Once you finish 1st layer and you will master it in no time!

This recipe is for you if:
• You love Japanese egg dish
• You want to know how to make tamagoyaki
• You are looking for easy tamagoyaki recipe
• You want to make fluffy tamagoyaki

Do you want to learn how? If you want to check the recipe, jump to the recipe. Let's get started!

Jump to:

• About this recipe
• What is tamagoyaki?
• Helpful tips for making tamagoyaki
• Japanese omelet pan
• 📋 Ingredients
• 🔪Instructions
• Variations
• Thanks for Stopping By
• Watch how to make it
• 📖 Recipe
• 💬 Comments

About this recipe

• Japanese egg dish
• Use 3 eggs
• Season with salt only
• Tips for extra fluffy and moist

What is tamagoyaki?

First of all, let me explain what tamagoyaki is.

It's a classic Japanese egg dish and called Japanese omelet, or Japanese egg roll.

"Tamago" means egg, "yaki" means fry.

Season eggs, make a thin egg layer with a square tamagoyaki pan, roll it, and repeat the steps several times. We make 3 layers in this recipe.

What does Tamagoyaki taste like?

In general, it tastes simple and savory, but some people like to add some sugar to make it sweet.

I like it simple so I only use salt as a seasoning in this recipe.

Helpful tips for making tamagoyaki

Here are some tips you can follow for a successful tamagoyaki.

1. Strain egg through a sieve: Strain with a strainer 2 to 3 times. Even if this is an extra step, it will make finished tamagoyaki more bouncy and soft.
2. Preheat the pan and spread the oil: Preheat the pan well and spread the oil with a paper towel to prevent the egg from sticking.
3. Do not lower the heat from start to finish: Preheat on medium heat and cook on medium heat. If the heat is low, tamagoyaki will be thin because the egg will not rise. If you think the heat is a little strong, move your pan from the heat to cool it down.
4. Do not cook too much: It will get dry if you overcook it. Roll it before completely cooked.

Japanese omelet pan

We use a Japanese omelet pan like the picture above for making tamagoyaki.

This is my favorite pan: River light kiwami tamagoyaki pan (13cm x 18cm).

It is the perfect size for tamagoyaki with 3 eggs. The finished height is about the same as the pan. It's an iron pan, so it cooks faster than other material pans, and it is finished beautifully.

If you live in the US, this square pan is similar and might be perfect for making this recipe.

How to make tamagoyaki in a round pan

If you don't have a square pan, you can use your round pan. I used to cook it with my 20cm round pan, and it's totally ok.

If you cook tamagoyaki in a round pan, the edge will be round.

If you want to make a rectangular shape, you can fold the left and right ends a little and then roll it. Either way works just fine.

📋 Ingredients

Here are the ingredients (amounts are in the recipe card below).

• Eggs
• Salt: I use sea salt.
• Soy milk: I use unsweetened soy milk. You can substitute it with other milk or water. Adding soy milk will make tamagoyaki softer.

🔪Instructions

Ok, let me walk you through how to make it step by step. You can also watch this video.

1. All ingredients in a bowl: Put eggs, soy milk, and salt in a bowl.
2. Make egg mixture: Mix well by cutting chunks of egg white.
3. Strain through a sieve: Strain the mixture through a sieve 2 to 3 times to make the mixture smooth.
4. Prepare a pan: Heat a Japanese omelet pan over medium heat, add oil and wipe off excess oil with a paper towel.

5. 1st layer: Egg mixture is added in 3 times. Pour ⅓ of the egg mixture. If you see bubbles, poke with a chopstick to break them.
6. Roll 1st layer: When the surface is still soft and the bottom is cooked well, roll it 3 to 4 times from the back and move to the back. It's ok if the roll is a little messy at first, as you can recover later.
7. 2nd layer: Add some oil if necessary, pour half of the egg mixture, lift the tamagoyaki and pour the mixture under the bottom. When the surface is almost cooked, roll it 3 to 4 times from the back and move to the back.
8. 3rd layer: Repeat step 7.

Transfer tamagoyaki to a plate and tweak the shape with a paper towel if you like.

The fluffy and thick tamagoyaki is ready! Let it cool down before cutting as it is still fragile right from the pan.

If you have leftover, store in the fridge for 3 days.

Variations

Seasoning:

This recipe uses only salt for seasoning, but it's also a good idea to swap seasoning. You can try these:

• Sugar
• Soy sauce
• Dashi (soup stock)

I like simple taste tamagoyaki with only salt, but some people like sweet tamagoyaki with sugar. If you add sugar, it will burn easily, so It's better to cook quickly.

Dashi version is called Dashi maki and it's more savory and it's really good.

You can add 1 teaspoon for each one.

Fillings:

Tamagoyaki goes well with the various filling. Here are other recipes:

• Tofu and hijiki tamagoyaki
• Tuna and scallion tamagoyaki
• Nori tamagoyaki

Thanks for Stopping By

Does this tamagoyaki look delicious? It's fluffy, savory, and just good. And the seasoning is simple, so you won't get tired of eating it every day.

I hope you will like the recipe!

Thank you for taking the time to read my blog♡ If you’ve tried this recipe(or any other recipe on the blog), please give it a star rating below!

Also, feel free to leave comments if you have any questions. I love hearing from you!

Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes include vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.

More Tamagoyaki Recipes You Might Like

• Tuna and Scallion tamagoyaki
• Tofu and hijiki tamagoyaki
• Nori tamagoyaki

Watch how to make it

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