Japanese Sweet Omelette: Tamagoyaki

In case you haven’t heard, it’s snowing here in the Midwest. Here’s what it looks like around 8 a.m.:

snow1And a few hours later…

snow2It’s not so great for what was supposed to be “spring” break. But all of this snow hasn’t stopped me from remembering the delicious Japanese cuisine I discovered during last summer. I’ve had one thing on my mind for a week: tamagoyaki.

cut1Tamagoyaki is Japan’s answer to how to cook eggs, and they do it right. It’s basically a sweetened, rolled omelette and it’s really easy to make once you learn the basic technique.



  • 4 eggs
  • 1 tsp sugar
  • 2 tsp soy sauce
  • 2 tsp mirin or sake
  • Vegetable oil

Heat a medium pan on medium with some oil (I used about a tablespoon). While that heats, beat the eggs with the flavorings:

flavorsToday I used sake, but traditionally tamagoyaki uses mirin, which is a sweetened rice wine. Either one works well.

When the pan is heated, pour 1/3 of the egg mixture into the pan and move it around to create a thin layer of egg. Let cook until the bottom is browned and the egg is set.

egg1Using chopsticks or a fork, carefully roll up the cooked egg “crepe” as tightly as possible. Push to one edge of the pan and pour in another layer of egg.

egg2When the next layer of tamagoyaki is set, roll the rolled up egg on top of it and roll it up. Take your time during rolling! There’s no need to rush.

Continue to make egg layers until you run out of egg mixture. Remember, the thiner the layers, the better.

Once the tamagoyaki is cooked, remove it from the pan onto a paper towel.

rolledI like to set mine onto a cutting board.


set upWhile still warm, roll the tamagoyaki in the paper towel and shape into a tight log with your hands. You can let it sit for a little bit like this.

wrapOnce it’s cooled, unwrap and cut into 4 pieces. Enjoy at room temperature or cold!





2 thoughts on “Japanese Sweet Omelette: Tamagoyaki

  1. Pingback: Snowy Spring | Expeditions of Elise

  2. Pingback: Bento 101: Simple Bento Lunch | Expeditions of Elise

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