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Japanese Tamagoyaki Recipe: Easy and Delicious!

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Tamagoyaki, also known as Japanese rolled omelette, is a tasty and versatile dish that’s loved for its unique texture and flavor. The essence of tamagoyaki lies in its simple ingredients: eggs, soy sauce, mirin, and a pinch of salt. Whether you’re enjoying it as a part of a bento box or as a side dish, tamagoyaki can bring a touch of Japanese cuisine to your table.

The key to a perfect tamagoyaki is in the technique of rolling the layers of egg while cooking. This may take a bit of practice, but the results are worth it. With a few tries, you’ll master the art of rolling those thin layers to create a fluffy and delicious omelette that’s sure to impress your family and friends. Happy cooking!

Exact Ingredients (+ Possible Substitutes)

For making delicious Tamagoyaki, you’ll need a few key ingredients. Each one plays an important role in achieving the perfect taste and texture.

Here’s what you’ll need:

  • 3 large eggs: The base of your Tamagoyaki. Opt for fresh and high-quality eggs for the best results.
  • 3 tablespoons dashi (Japanese soup stock): Adds depth of flavor. If you can’t find dashi, you can use a light chicken or vegetable broth as a substitute.
  • 2 teaspoons sugar: Balances out the savory elements with a hint of sweetness.
  • 1 teaspoon soy sauce: Brings umami flavor. Tamari or coconut aminos can be used if you need a gluten-free option.
  • 1 teaspoon mirin: A sweet rice wine that adds a slight tang and shine. If you don’t have mirin, a mix of sugar and a bit of rice vinegar works too.
  • 2 pinches Diamond Crystal kosher salt: Season the mixture well. Regular kosher salt or sea salt can also be used.

Possible Substitutes

If you don’t have all the ingredients, here are some substitutes:

  • Dashi: Use light chicken broth or vegetable stock.
  • Soy Sauce: Tamari (gluten-free) or coconut aminos.
  • Mirin: Mix sugar with rice vinegar for a similar effect.
  • Kosher Salt: Regular kosher salt or sea salt.

These ingredients can be found in most Asian grocery stores or online. Adjust the seasonings according to your preference and enjoy making Tamagoyaki at home!



  • 3 large eggs
  • 3 tablespoons dashi (Japanese soup stock)
  • 2 teaspoons sugar
  • 1 teaspoon soy sauce
  • 1 teaspoon mirin
  • 2 pinches kosher salt

  1. Prepare the Egg Mixture:

    Crack the eggs into a bowl. Gently whisk the eggs with chopsticks or a fork, using a zig-zag motion. Avoid overmixing.

  2. Add Seasonings:

    In a separate bowl, combine the dashi, sugar, soy sauce, mirin, and salt. Mix well until the sugar dissolves.

  3. Combine:

    Pour the seasoning mixture into the beaten eggs. Stir gently to combine.

  4. Heat the Pan:

    Heat a nonstick frying pan over medium-high heat. If you have a rectangular tamagoyaki pan, it will work best. A round pan is also fine.

  5. Oil the Pan:

    Dip a folded paper towel into some neutral oil. Apply a thin layer of oil to the pan.

  6. Cook the Egg:

    Pour a thin layer of the egg mixture into the pan. Tilt the pan to spread it evenly.

  7. Roll the Egg:

    Once the egg is slightly set, use chopsticks or a spatula to roll it into a log, starting from one side.

  8. Repeat:

    Push the rolled egg to one side of the pan. Add another thin layer of the egg mixture. Lift the rolled part to let the new mixture flow underneath.

  9. Finish Cooking:

    Continue adding, cooking, and rolling the egg until you use all the mixture. This usually takes about 5-6 batches.

  10. Slice and Serve:

Let the tamagoyaki cool slightly. Slice it into bite-sized pieces and enjoy it!

Tips, Tricks & Storing

Use Fresh Ingredients: Fresh eggs and quality dashi make a big difference. Look for fresh, large eggs, and try to use authentic Japanese dashi for the best flavor.

Proper Mixing: Gently whisk the eggs to avoid overmixing. Using chopsticks in a zig-zag motion helps keep the texture light and fluffy.

Even Oil Coating: Coat the pan evenly with oil using a folded paper towel. This prevents the egg from sticking and makes rolling easier.

Control the Heat: Keep the heat at medium to avoid burning the egg. If the pan is too hot, the egg will cook too quickly and may not roll properly.

Thin Layers: Pour thin layers of egg mixture into the pan. Thin layers cook quickly and are easier to roll, giving you more control.

Rolling Technique: When rolling, gently lift the cooked part to allow the new layer to flow underneath. This helps create even and tight rolls.

Adjust Seasoning: Taste and adjust the seasoning to your preference. You can add more sugar for sweetness or soy sauce for a saltier taste.

Storing Tips:

  • Refrigerate: Store tamagoyaki in an airtight container in the refrigerator for up to 3 days.
  • Reheat Gently: Warm it up on a low heat or enjoy it cold.
  • Freezing: You can freeze tamagoyaki by wrapping slices individually in plastic wrap and placing them in a freezer bag. Thaw in the fridge before eating.

These tips should help you make a tasty and well-rolled tamagoyaki every time. Enjoy experimenting and finding your perfect balance of flavors!

Recipe Variations & Serving Suggestions

Tamagoyaki is a versatile dish that you can customize in many ways to suit your taste.

Recipe Variations:

  • Cheese Tamagoyaki: Add a layer of cheese for a creamy texture.
  • Veggie Tamagoyaki: Include finely chopped spinach, bell peppers, or scallions for added nutrition.
  • Meat Tamagoyaki: Ham or cooked bacon can add a savory twist.

Serving Suggestions:

  • Nigiri Sushi: Add a slice of Tamagoyaki to a ball of sushi rice for a sweet and savory bite.
  • Bento Box: Include bite-sized pieces in a bento box for a colorful and delicious meal.
  • Breakfast: Serve Tamagoyaki with a side of steamed rice and miso soup for a traditional Japanese breakfast.

Experiment with these variations and serving ideas to make your Tamagoyaki more exciting and enjoyable.

Benjamin Happy Muncher

Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.