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fluffy tamagoyaki(Japanese omelette)
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5 from 2 votes

The Best Tamagoyaki (Japanese Rolled Omelette)

Tamagoyaki is a Japanese omelette made of eggs mixed with salt and soy milk. The process to make this dish requires no special skills, making it an easy appetizer or side that goes well over rice!
Prep Time2 mins
Cook Time10 mins
Total Time12 mins
Course: Side Dish
Cuisine: Japanese
Keyword: how to make tamagoyaki, Japanese rolled omelet
Servings: 6 to 7 slices
Calories: 44kcal
Author: JURI


  • 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 Japanese omelette pan over medium heat, add oil and wipe off excess oil with a paper towel.
  • First layer: The egg mixture is added in 3 times. Pour ⅓ of the egg mixture in 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.



  • Equipment: Japanese tamaoyaki pan (13 x 18cm/5.1 x 7.1 inch)
  • Storage: It will last for 3 days in the fridge.
  • Substitute: You can substitute soy milk with your favorite milk, such as oat milk and almond milk. 
  • Servings: This recipe will make 6 to 7 slices.


Serving: 1slice | Calories: 44kcal | Protein: 1g | Fat: 3.4g | Cholesterol: 79.7mg | Sodium: 88mg