Discover the secrets to making the perfect classic Japanese omelet - Tamagoyaki! The step-by-step instructions and helpful tips will have you mastering this delicious egg dish in no time.
Tamagoyaki is a soft and fluffy rolled omelet, a beloved Japanese home-cooking dish, perfect for breakfast and lunch.
Making tamagoyaki is easy and requires only a few simple ingredients. By layering and rolling thin egg layers, you can quickly become a master of this delicious Japanese dish.
- This recipe is for you if:
- You love Japanese food and Japanese egg dishs
- You want to know how to make tamagoyaki
- You are looking for an 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!
About This Recipe
- Japanese egg dish
- Use three eggs
- Season with salt only
- Tips for extra fluffy and moist
What is Tamagoyaki?
Tamagoyaki is a classic Japanese dish known as a rolled egg or egg roll. The word "Tamago" translates to egg, while "yaki" means fry. It is sometimes referred to as Atsuyaki tamago, which signifies a thick and hearty egg.
It is a popular dish in Japanese cuisine and is often served as a side dish, a topping for sushi, or as a component of bento boxes.
To make tamagoyaki, you start by beating eggs and adding seasonings. The mixture is then cooked in a special pan, forming several thin layers. Each layer is gently cooked until partially set before rolling up the omelet to create delicious layers of egg.
What Does Tamagoyaki Taste Like?
The seasoning used in tamagoyaki is a matter of personal preference and can vary based on the region, occasion, or individual taste.
Some people enjoy the simplicity and savory taste of tamagoyaki seasoned with salt or soy sauce, while others savor the sweetness of tamagoyaki prepared with sugar or mirin.
In the Kanto region (eastern Japan), sweet tamagoyaki is commonly prepared, featuring a hint of sweetness in its flavor profile. On the other hand, in the Kansai region (western Japan), a savory seasoning with dashi stock is typically preferred, adding an umami taste to the tamagoyaki.
I like simple tamagoyaki, so I only use salt in this recipe.
Special Tamagoyaki Pan
A rectangular or square pan is traditionally used to make tamagoyaki. There are three types of tamagoyaki pans to choose from:
- Nonstick Tamagoyaki Pan - is an excellent option for beginners as it makes cooking and flipping the tamagoyaki easier and less likely to stick to the pan. Additionally, the nonstick coating makes cleanup quick and easy.
- Iron Tamagoyaki Pan - is made of cast iron and is durable and long-lasting. I use this iron pan, which is the perfect size for tamagoyaki with three eggs. The finished height is about the same as the pan, and it cooks faster than the nonstick pan.
- Copper Tamagoyaki Pan - is known for its excellent heat conductivity. Professional chefs at high-end sushi restaurants use a copper pan for extra fluffy results.
If you live in the US, this tamagoyaki pan is nonstick and would be the perfect size for making this recipe.
How to Make Tamagoyaki in a Round Pan
While tamagoyaki is traditionally made in a rectangular pan, it is still possible to make it in a small frying pan.
When cooking tamagoyaki in a round pan, the edges of the egg will typically be rounded. However, to create a more rectangular shape, you can fold the left and right ends of the egg slightly before rolling it.
Here are the ingredients (amounts are in the recipe card below).
- Salt: You can use sea salt or any salt of your choice.
- Soy milk: I prefer unsweetened soy milk, but feel free to substitute it with other milk or even water. Adding soy milk will result in a softer texture for your tamagoyaki.
- Oil for cooking: Feel free to use vegetable oil, olive oil, or any other oil that suits your preference.
Okay, let me walk you through how to make it step by step. Click here to watch the Tamagoyaki recipe video.
- Put all ingredients in a bowl: Put eggs, soy milk, and a pinch of salt in a medium bowl.
- Make egg mixture: Mix well by cutting chunks of egg white.
- Strain through a sieve: Strain the mixture through a sieve 2 to 3 times to make the mixture smooth.
- Prepare tamagoyaki pan: Heat a tamagoyaki pan over medium heat, add a little oil, and wipe off excess oil with a paper towel.
- First layer: Egg mixture is added three times. Pour ⅓ of the egg mixture into an entire pan. If you see bubbles, poke with a chopstick to break them.
- First roll: When the surface is still soft, and the bottom is cooked well, roll it 3 to 4 times from the front to the end of the pan and move to the front. It's OK if the first roll is messy, as you can recover later.
- Second 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 front and move it to the front.
- Third layer: Repeat step 7.
Transfer tamagoyaki to a plate and tweak the shape with a paper towel (or sushi mat if you have one).
The fluffy and thick tamagoyaki rolls are now ready! Let it cool down before cutting, as it is still fragile from the pan.
No rolling technique is required for tamagoyaki! I use chopsticks to roll it, but I recommend using a rubber or soft spatula if you make it for the first time.
Here are some tips you can follow for a successful tamagoyaki.
- Strain egg through a sieve: Strain with a strainer 2 to 3 times. Even if this is an extra step, the finished tamagoyaki will be more bouncy and soft.
- Preheat the pan and spread the oil: Preheat the pan well and apply the oil with a paper towel to prevent the egg from sticking.
- Do not lower the heat from start to finish: Preheat on medium heat and cook on medium heat. The tamagoyaki will be thin with low heat 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.
- Do not cook too much: It will get dry if you overcook it. Roll it before it is completely cooked.
If you have leftovers, put them in an airtight container and keep them in the fridge. They will be good for three days.
More Tamagoyaki Recipes
Tamagoyaki can be easily customized to create a variety of delicious variations by adding different fillings to the egg mixture. Here are some examples you might want to try!
Dashimaki tamago is a type of tamagoyaki made with dashi, a Japanese stock made from fish and seaweed. This gives the dish a unique umami flavor and a slightly softer texture (because of its higher liquid content) than regular tamagoyaki.
It's a popular menu item at Japanese-style bar restaurants known as izakayas, as well as at sushi restaurants and other Japanese eateries.
What to Serve With
Tamagoyaki is a versatile dish that complements a wide variety of dishes. Here are some ideas to inspire your meal planning:
The taste of tamagoyaki can vary depending on the seasoning added to the egg mixture. Some people enjoy the simplicity and savory taste of tamagoyaki seasoned with salt or soy sauce, while others savor the sweetness of tamagoyaki prepared with sugar or mirin.
The word "Tamago" translates to egg, while "yaki" means fry.
Tamagoyaki can be enjoyed alongside a wide variety of dishes in Japanese cuisine. It is commonly served as a side dish, complementing steamed rice, miso soup, and a side of pickled vegetables to create a well-rounded and satisfying meal. Additionally, tamagoyaki is a popular inclusion in bento boxes.
Tamagoyaki can be enjoyed both warm and cold, depending on personal preference. Some people prefer the slightly warm and freshly cooked tamagoyaki, while others find the chilled version to be equally delicious. Feel free to try it both ways and see which one you prefer!
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Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
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How To Make The Best Tamagoyaki (Japanese Omelet Recipe)Print Pin Save Saved!
- 1 Japanese Tamagoyaki Pan , 13 x 18cm/5.1 x 7.1 inch
- 3 Eggs, 150g
- 2 tablespoon Soy Milk, 30g
- 3 pinch of Salt, 1g
- Oil for Cooking
- Make egg mixture: Put eggs, soy milk, and salt in a bowl and mix well by cutting chunks of egg white.
- Strain through a sieve: Strain the mixture through a sieve 2 to 3 times.
- Prepare a pan: Heat a tamagoyaki pan over medium heat, add oil, and wipe off excess oil with a paper towel.
- First layer: The egg mixture is added 3 times. Pour ⅓ of the egg mixture into an entire pan, and 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.
- Second 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.
- Third layer: Repeat step 5.
- Storage: It will last for three days in the fridge.
- Substitute: You can substitute soy milk with your favorite milk, such as oat milk or almond milk.
- Servings: This recipe will make 6 to 7 slices.