Fluffy & Flavorful: Master The Art Of Tamagoyaki (Japanese Rolled Omelette)

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Tamagoyaki, also known as a Japanese rolled omelette, is a delightful and versatile dish enjoyed for breakfast, lunch, or even dinner. This beautiful golden omelette boasts a light and fluffy texture, complementing a variety of savory fillings.

While seemingly simple, mastering the art of tamagoyaki takes a bit of practice. This recipe breaks down the process step-by-step, ensuring you achieve perfectly rolled and flavorful results.

Nori Cheese Tamagoyaki Recipe by Tasty
Nori Cheese Tamagoyaki Recipe by Tasty


3 large eggs

  • 1 tablespoon + 1 teaspoon mirin (or 1 1/2 teaspoons sugar)
  • 1 tablespoon soy sauce
  • 1/2 teaspoon dashi powder (optional)
  • 1 tablespoon neutral oil (canola, vegetable, etc.)
  • Pinch of salt
  • Optional fillings: Chopped scallions, cooked shiitake mushrooms, shredded nori seaweed, cooked shrimp

  • Instructions:

    1. Prepare the egg mixture: In a medium bowl, whisk together the eggs, mirin, soy sauce, dashi powder (if using), and a pinch of salt. Strain the mixture through a fine-mesh sieve to remove any stray bits of eggshell. This ensures a smooth and silky texture in the final dish.

    2. Heat a non-stick pan: Use a non-stick pan measuring around 8 inches in diameter. Heat the pan over medium-low heat. Add a thin layer of oil, swirling it to coat the bottom of the pan.

    3. Cook the first layer: Pour a small amount of the egg mixture, just enough to coat the bottom of the pan thinly. Tilt the pan to spread the egg mixture evenly. As the edges begin to set, use a heat-resistant spatula to gently roll the cooked egg towards the far end of the pan.

    4. Layer by layer: Add a small amount of the remaining egg mixture to the empty space in the pan, tilting the pan again to distribute the liquid egg. Once the edges begin to set, gently lift the rolled omelette with your spatula and fold it over the new layer of cooked egg.

    5. Repeat and roll: Continue adding small amounts of egg mixture, tilting the pan, and rolling the omelette over itself with each new layer. If using fillings, sprinkle them over the new layer of egg before rolling.

    6. Adjusting the shape: As you roll, use your spatula to gently nudge the omelette into a cylindrical shape. This will help achieve the classic rolled omelette look.

    7. Cooking to perfection: Once all the egg mixture is used, continue cooking for a minute or two, allowing the final layer to set.

    8. Rest and slice: Transfer the rolled omelette to a cutting board and let it cool slightly (around 5 minutes). Use a sharp knife to cut the omelette into bite-sized pieces.

    Nutrition Facts (per serving, without fillings):

    Calories: 130

  • Fat: 8g
  • Carbohydrates: 2g
  • Protein: 12g
  • Sodium: 300mg (depending on soy sauce brand)

  • Conclusion

    Tamagoyaki is a delightful addition to your culinary repertoire. With its simple ingredients and customizable fillings, this versatile dish can be enjoyed in countless ways.

    Now that you’ve mastered the art of tamagoyaki, here are some additional tips and answers to frequently asked questions:


    1. Can I use regular sugar instead of mirin?

    Mirin adds a subtle sweetness and depth of flavor that complements the eggs. However, you can substitute 1 1/2 teaspoons of regular sugar in a pinch.

    2. What can I use if I don’t have dashi powder?

    Dashi powder adds a savory umami flavor, but it’s not essential. You can omit it entirely or substitute a pinch of chicken bouillon powder.

    3. How can I prevent the omelette from sticking to the pan?

    Ensure your pan is properly non-stick and preheated at medium-low heat.

  • Use a thin layer of oil and don’t overcrowd the pan with too much egg mixture at once.
  • Let the egg set slightly before attempting to roll.

  • 4. My omelette tears when I roll it. What can I do?

    Don’t overcook the eggs before rolling. The edges should be set but still slightly wet for easier folding.

  • Use a non-stick pan and a good quality spatula.
  • Practice makes perfect!

  • 5. Can I make tamagoyaki ahead of time?