Recipe Tamagoyaki

Tamagoyaki, a Japanese rolled omelet, is a popular dish often served in bento boxes, sushi, or as a standalone breakfast item. It’s a delightful combination of sweet and savory flavors, offering a unique taste experience. This article will guide you through the process of making Tamagoyaki, including the necessary ingredients, preparation steps, tips, variations, calorie information, and a concluding note.


To make Tamagoyaki, you will need the following ingredients:

  • 4 large eggs
  • 2 tablespoons of dashi (Japanese fish stock) or water
  • 1 tablespoon of sugar
  • 1 tablespoon of mirin (sweet rice wine)
  • 1/2 tablespoon of soy sauce
  • A pinch of salt
  • Vegetable oil for cooking


Step 1: Prepare the Egg Mixture

  1. Crack the Eggs: Crack the eggs into a bowl and beat them well until the whites and yolks are fully combined.
  2. Add Seasonings: Add dashi, sugar, mirin, soy sauce, and salt to the eggs. Mix thoroughly until all the ingredients are well incorporated.

Step 2: Cook the Tamagoyaki

  1. Heat the Pan: Heat a Tamagoyaki pan (rectangular pan) or a non-stick skillet over medium heat. Lightly oil the pan using a paper towel or brush.
  2. Pour the Egg Mixture: Pour a thin layer of the egg mixture into the pan, just enough to cover the bottom. Swirl the pan to spread the mixture evenly.
  3. Cook and Roll: As the egg starts to set but is still slightly runny on top, begin rolling it from one side to the other using chopsticks or a spatula.
  4. Repeat the Process: Push the rolled egg to one side of the pan. Re-oil the empty side, pour another layer of egg mixture, and lift the rolled egg to let the new layer flow underneath. Once set, roll the new layer around the previous roll.
  5. Continue Layering: Repeat this process, adding more egg mixture and rolling, until all the egg mixture is used and you have a layered omelet.

Step 3: Shape and Serve

  1. Shape the Tamagoyaki: Once cooked, remove the Tamagoyaki from the pan and place it on a bamboo mat or a clean cloth. Gently shape it into a rectangle by pressing the sides.
  2. Slice and Serve: Let the Tamagoyaki cool slightly, then slice it into pieces and serve.


  • Consistency: The key to good Tamagoyaki is maintaining the right consistency of the egg mixture. Make sure it's not too thick or too runny.
  • Even Layers: Pour thin, even layers of the egg mixture for consistent rolling and texture.
  • Heat Control: Keep the heat at medium to avoid burning the egg. Adjust as needed to ensure even cooking.


  • Cheese Tamagoyaki: Add grated cheese to the egg mixture for a creamy, cheesy version.
  • Vegetable Tamagoyaki: Mix finely chopped vegetables like green onions, carrots, or spinach into the egg mixture for added nutrition and color.
  • Seafood Tamagoyaki: Add small pieces of cooked shrimp or crab meat to the egg mixture for a seafood twist.
  • Sweet Tamagoyaki: Increase the amount of sugar for a sweeter version, often served as a dessert or snack.

Calorie Information

A serving of Tamagoyaki (approximately 100 grams) contains about 150-200 calories. The exact calorie count can vary based on the ingredients and portion size. Here’s a rough breakdown of the nutritional content:

  • Calories: 150-200
  • Protein: 10-12 grams
  • Fat: 10-12 grams
  • Carbohydrates: 5-8 grams


Tamagoyaki is a delightful Japanese dish that can be enjoyed in various ways. Its unique flavor and texture make it a favorite among many. By following this guide, you can create your own Tamagoyaki at home, experimenting with different variations to suit your taste. Whether served as part of a meal or as a standalone snack, Tamagoyaki is sure to impress with its delicious taste and appealing presentation. Enjoy cooking and savoring this classic Japanese rolled omelet!


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