Tamagoyaki (Japanese Egg Roll Recipe)

5 from 4 votes

Discover the secrets to making the perfect classic Japanese egg roll – Tamagoyaki! The step-by-step instructions and helpful tips will have you mastering this delicious egg dish in no time.

Looking for more tamagoyaki recipes? Try my Nori Tamagoyaki, Tuna and Scallion Tamagoyaki, and Tofu Tamagoyaki!

Easy fluffy tamagoyaki(Japanese omelette)

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe

Making tamagoyaki is easy and requires only a few simple ingredients.
Tamagoyaki can be enjoyed on its own or as the perfect addition to a lunch box (obento) or breakfast!
You will get tips for achieving extra fluffy and moist tamagoyaki.

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 often served as a side dish, a topping for sushi, or as a component of bento boxes. To make tamagoyaki, beat eggs with seasonings, cook in a special rectangle pan, forming thin layers, and gently roll up to create delicious egg rolls.

Recipe Ingredients

You’ll need the following ingredients to make this Japanese Egg Roll:

Ingredients for Easy fluffy tamagoyaki(Japanese omelette)

Use 3 eggs and make 3 layers.
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.

How To Make Tamagoyaki: STEP BY STEP

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1

Blend eggs with salt and soy milk, and strain the mixture through a sieve.

Step 2

Heat a tamagoyaki pan over medium heat and spread the oil.

Step 3

Pour 1/3 of the egg mixture into an entire pan (1st layer).

Step 4

Roll the egg from the front to the end of the pan and move to the front.

Step 5

Pour half of the egg mixture (2nd layer). Lift the egg and move the mixture under it.

Step 6

Roll the egg and pour the rest of the egg mixture (the third layer). Repeat the rolling process.

Transfer tamagoyaki to a plate and tweak the shape with a paper towel (or sushi mat if you have one). The fluffy, thick tamagoyaki rolls are ready! I hope you enjoy this tasty Japanese egg roll!

Recipe Tips

Strain with a strainer 2 to 3 times. Even if this is an extra step, the finished tamagoyaki will be more bouncy and soft.
If you are not using a nonstick pan, make sure to preheat the pan well and apply the oil with a paper towel to prevent the egg from sticking.
Preheat on medium heat and cook on medium heat. The tamagoyaki will be thin with low heat because the egg will not rise. If the heat is a little strong, move your pan from the heat to cool it down.
It’s OK if the first roll is messy, as you can recover later.
It will get dry if you overcook it. Roll it before it is completely cooked.
I use chopsticks to roll it, but if you make it for the first time, I recommend using a rubber or soft spatula.
Let it cool down before cutting, as it is still fragile from the pan.

Storage

If you have leftovers, put them in an airtight container and keep them in the fridge. They will be good for three days.

Onigiri, tamagoyaki, salad and miso soup.

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: Kombu Onigiri, Nukazuke (Japanese pickles), and Mushroom miso soup

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.

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.

Your Questions Answered

What does tamagoyaki taste like?

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.

What does tamagoyaki mean in English?

The word “Tamago” translates to egg, while “yaki” means fry.

What do Japanese people eat tamagoyaki with?

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.

Do you eat tamagoyaki cold?

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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Tamagoyaki (Japanese Egg Roll Recipe)

5 from 4 votes

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Prep: 2

Cook: 10

Total: 12

Servings: 6 to 7 slices

Author: Juri Austin

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.

Equipment

1 Japanese Tamagoyaki Pan 13 x 18cm (5.1 x 7.1 inch)

Ingredients

▢ 3 Eggs, 150g
▢ 2 Tbsp Soy Milk, 30g
▢ 3 pinch of Salt, 1g
▢ Oil for Cooking

Instructions

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: Pour 1/3 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 egg, and move the mixture under the egg. When the surface is almost cooked, roll it 3 to 4 times from the back and move to the back.
Third layer: Pour the rest 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.

Video

Notes

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.