Also known as Tamagoyaki, this is a soft, sweet-savory rolled omelet that’s light, fluffy, and beautifully layered—often served in sushi, bento boxes, or as a breakfast delicacy in Japan.
Origin Japanese Egg
Tamago (meaning “egg” in Japanese) has been a part of Japanese cuisine since the Edo period. Tamagoyaki, the rolled version, showcases Japan’s love for balance—delicate technique, subtle flavor, and elegant presentation.
What I Love About This Recipe
It’s simple yet feels gourmet! I love the slightly sweet flavor, the way it melts in your mouth, and how it looks like art on a plate. Plus, it only takes a few ingredients to master something truly impressive.
Also Read : Easy Sausage Pancakes
Japanese Egg
4
servings15
minutes30
minutes120
kcalIngredients
4 large eggs
1 tbsp soy sauce
1 tbsp mirin (sweet rice wine)
1 tsp sugar
A pinch of salt
Oil for greasing the pan
Directions
- Whisk eggs with soy sauce, mirin, sugar, and salt until smooth.
- Heat a lightly oiled rectangular tamagoyaki pan or small skillet over medium-low heat.
- Pour a thin layer of egg mixture into the pan and tilt to spread.
- When half-set, roll it from one side to the other and push it to the side.
- Re-oil the pan, pour more egg, and lift the rolled egg to let uncooked mix flow underneath.
- Repeat layering and rolling until all egg is used.
- Remove, let rest briefly, then slice and serve.
Notes
- A tamagoyaki pan helps with the perfect shape but isn’t necessary.
- Adjust sweetness to taste.
- Serve with soy sauce or grated daikon for a traditional touch.
