Japanese Tamagoyaki

Name: Japanese Tamagoyaki
Total time: 36 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 4 piece Egg; 60 ml Dashi stock; 1 tsp Soy sauce; 1 tsp Mirin; 1 tsp Caster sugar; 1 pinch Salt; 0.5 tsp Sunflower oil; 0.5 tsp Sunflower oil; 0.5 tsp Sunflower oil

50 min · 48 min active · makes ~285 g · Medium · Japanese

Tamagoyaki is a Japanese rolled omelette made from thin layers of lightly sweetened, dashi-seasoned egg cooked and folded into a compact log, then sliced into neat rounds. It has a soft, custardy texture with a gentle savouriness and a faint sweetness.

Japanese Tamagoyaki

TOTAL TIME

50 min

ACTIVE TIME

48 min

QUANTITY

~285 g

DIFFICULTY

Medium

CUISINE

Japanese

Who’s eating

Ingredients0/7

Tools0/9

Ingredients

0/7 gathered · 2 servings

4piece

60ml

1tsp

1pinch

1.5tsp

#	Quantity	Notes	State
1	4piece	—	—
2	60ml	—	—
3	1tsp	—	—
4	1tsp	—	—
5	1tsp	—	—
6	1pinch	—	—
7	1.5tsp	—	—

Tools

10 items

Serveware

2 items

Hygiene

Wash your hands after the raw eggs and egg.

Procedure

34 steps

1 of 34

Crack an egg the 4 eggs

Egg · 4 piece

⏱ 1 min

ResultCracked eggs

2 of 34

Wash your hands with soap — you've been handling raw eggs

⏱ 30s

3 of 34

Add the dashi stock, soy sauce and mirin to the mixing bowl

Dashi stock · 60 mlSoy sauce · 1 tspMirin · 1 tsp

⏱ 1 min

ResultEgg and dashi mixture

4 of 34

Add caster sugar

Caster sugar · 1 tsp

⏱ 20s

ResultSweetened egg mixture

5 of 34

Add salt

Salt · 1 pinch

⏱ 20s

ResultTamagoyaki custard

6 of 34

Stir the tamagoyaki custard

Look for

until just combined, no froth — stir gently with chopsticks until just combined — do not whisk to a froth

Tamagoyaki custard · step 7

⏱ 1 min

ResultTamagoyaki custard

7 of 34

Strain the tamagoyaki custard from the chopsticks in the jug

Tamagoyaki custard · step 8

⏱ 1 min

ResultStrained egg mixtureused in step 13

8 of 34

Add the sunflower oil to the tamagoyaki pan

Sunflower oil · 0.5 tsp

⏱ 30s

ResultSunflower oil

9 of 34

Heat the sunflower oil

medium-low heat

⏱ 1 min

ResultHeated sunflower oil

10 of 34

Wipe the heated sunflower oil

fold kitchen paper and wipe oil evenly across pan surface, leaving only a thin film

⏱ 1 min

ResultWiped sunflower oil

11 of 34

Pour the strained egg mixture into the tamagoyaki pan

Strained egg mixture · step 9

⏱ 30s

ResultEgg layer

12 of 34

Cook the egg layer

Look for

until just set but still slightly wet on top

medium-low heat

⏱ 2 min

ResultSet egg layer

13 of 34

Roll the set egg layer

Set egg layer · step 14

⏱ 1 min

ResultRolled egg layerused in step 17

14 of 34

Wash your hands with soap — you've been handling raw egg

⏱ 30s

15 of 34

Add the sunflower oil and the rolled egg layer from the chopsticks to the tamagoyaki pan

Sunflower oil · 0.5 tspRolled egg layer · step 15

⏱ 30s

ResultEgg mixture

16 of 34

Wipe the egg mixture

⏱ 30s

ResultWiped dashi stock

17 of 34

Pour the strained egg mixture into the tamagoyaki pan

lifting rolled log so fresh egg flows underneath

Strained egg mixture · step 9

⏱ 30s

ResultSecond egg layer under rolled log

18 of 34

Cook the second egg layer under rolled log

Look for

until just set but still slightly wet on top

medium-low heat

⏱ 2 min

ResultSet second layerused in step 22

19 of 34

Wash your hands with soap — you've been handling raw egg

⏱ 30s

20 of 34

Roll the set second layer

Set second layer · step 20

⏱ 1 min

ResultTwo-layer rolled omelette

21 of 34

Add the sunflower oil and the two-layer rolled omelette from the chopsticks to the tamagoyaki pan

Sunflower oil · 0.5 tspTwo-layer rolled omelette · step 22

⏱ 30s

ResultEgg mixture

22 of 34

Wipe the egg mixture

⏱ 30s

ResultWiped dashi stock

23 of 34

Pour the strained egg mixture into the tamagoyaki pan

lifting log so fresh egg flows underneath

Strained egg mixture · step 9

⏱ 30s

ResultThird egg layer under rolled log

24 of 34

Cook the third egg layer under rolled log

Look for

until just set but still slightly wet on top

medium-low heat

⏱ 2 min

ResultSet third layerused in step 28

25 of 34

Wash your hands with soap — you've been handling raw egg

⏱ 30s

26 of 34

Roll the set third layer

Set third layer · step 26

⏱ 1 min

ResultThree-layer rolled omelette

27 of 34

Transfer the three-layer rolled omelette to the sushi mat

Three-layer rolled omelette · step 28

⏱ 1 min

ResultThree-layer rolled omelette

28 of 34

Roll the three-layer rolled omelette

⏱ 1 min

ResultShaped tamagoyaki

29 of 34

Rest the shaped tamagoyaki

⏱ 2 min

ResultRested tamagoyaki

30 of 34

Transfer the rested tamagoyaki onto the chopping board

unwrap omelette from rolling mat

⏱ 1 min

ResultRested tamagoyaki

31 of 34

Slice the rested tamagoyaki

⏱ 1 min

ResultSliced tamagoyaki

32 of 34

Plate the sliced tamagoyaki from the sushi mat

serve immediately on warmed plate

Sliced tamagoyaki · step 33

⏱ 1 min

ResultSliced tamagoyaki

Total Time50 min

#	Product	Tool	Action
1	4 piece		Crack an egg the 4 eggs⏱ 1 minResultCracked eggs
2	—	—	Wash your hands with soap — you've been handling raw eggs⏱ 30s
3	60 ml		Add the dashi stock, soy sauce and mirin to the mixing bowl⏱ 1 minResultEgg and dashi mixture
	1 tsp
	1 tsp
4	1 tsp		Add caster sugar⏱ 20sResultSweetened egg mixture
5	1 pinch		Add salt⏱ 20sResultTamagoyaki custard
6	Tamagoyaki custardstep 7		Stir the tamagoyaki custardLook foruntil just combined, no froth — stir gently with chopsticks until just combined — do not whisk to a froth⏱ 1 minResultTamagoyaki custard
7	Tamagoyaki custardstep 8		Strain the tamagoyaki custard from the chopsticks in the jug⏱ 1 minResultStrained egg mixtureused in step 13
8	0.5 tsp		Add the sunflower oil to the tamagoyaki pan⏱ 30sResultSunflower oil
9	—	medium-low heat	Heat the sunflower oil⏱ 1 minResultHeated sunflower oil
10	—		Wipe the heated sunflower oil → fold kitchen paper and wipe oil evenly across pan surface, leaving only a thin film⏱ 1 minResultWiped sunflower oil
11	Strained egg mixtureone-thirdstep 9		Pour the strained egg mixture into the tamagoyaki pan⏱ 30sResultEgg layer
12	—	medium-low heat	Cook the egg layerLook foruntil just set but still slightly wet on top⏱ 2 minResultSet egg layer
13	Set egg layerstep 14		Roll the set egg layer⏱ 1 minResultRolled egg layerused in step 17
14	—	—	Wash your hands with soap — you've been handling raw egg⏱ 30s
15	0.5 tsp		Add the sunflower oil and the rolled egg layer from the chopsticks to the tamagoyaki pan⏱ 30sResultEgg mixture
15	Rolled egg layerstep 15
16	—		Wipe the egg mixture⏱ 30sResultWiped dashi stock
17	Strained egg mixturehalf of remainingstep 9		Pour the strained egg mixture into the tamagoyaki pan → lifting rolled log so fresh egg flows underneath⏱ 30sResultSecond egg layer under rolled log
18	—	medium-low heat	Cook the second egg layer under rolled logLook foruntil just set but still slightly wet on top⏱ 2 minResultSet second layerused in step 22
19	—	—	Wash your hands with soap — you've been handling raw egg⏱ 30s
20	Set second layerstep 20		Roll the set second layer⏱ 1 minResultTwo-layer rolled omelette
21	0.5 tsp		Add the sunflower oil and the two-layer rolled omelette from the chopsticks to the tamagoyaki pan⏱ 30sResultEgg mixture
21	Two-layer rolled omelettestep 22
22	—		Wipe the egg mixture⏱ 30sResultWiped dashi stock
23	Strained egg mixtureremainingstep 9		Pour the strained egg mixture into the tamagoyaki pan → lifting log so fresh egg flows underneath⏱ 30sResultThird egg layer under rolled log
24	—	medium-low heat	Cook the third egg layer under rolled logLook foruntil just set but still slightly wet on top⏱ 2 minResultSet third layerused in step 28
25	—	—	Wash your hands with soap — you've been handling raw egg⏱ 30s
26	Set third layerstep 26		Roll the set third layer⏱ 1 minResultThree-layer rolled omelette
27	Three-layer rolled omelettestep 28		Transfer the three-layer rolled omelette to the sushi mat⏱ 1 minResultThree-layer rolled omelette
28	—		Roll the three-layer rolled omelette⏱ 1 minResultShaped tamagoyaki
29	—		Rest the shaped tamagoyaki⏱ 2 minResultRested tamagoyaki
30	—		Transfer the rested tamagoyaki onto the chopping board → unwrap omelette from rolling mat⏱ 1 minResultRested tamagoyaki
31	—		Slice the rested tamagoyaki⏱ 1 minResultSliced tamagoyaki
32	Sliced tamagoyakistep 33		Plate the sliced tamagoyaki from the sushi mat → serve immediately on warmed plate⏱ 1 minResultSliced tamagoyaki
Total Time			50 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	189kcal
	13g
	13g
	4g
	5g
	3g
	362mg

Ingredients0/7

Tools0/9

japanese · Recipe

Japanese Tamagoyaki

HygieneWash your hands after the raw eggs and egg.

Serves2

Total50 min

LevelMedium

Ingredients

Egg4 piece
Dashi stock60 ml
Soy sauce1 tsp
Mirin1 tsp
Caster sugar1 tsp
Salt1 pinch
Sunflower oil1.5 tsp

Tools

Mixing bowlSieveServing plateTamagoyaki panChef's knifeJugChopsticksSushi rolling matKitchen paperSushi mat

Method

Crack an egg the 4 eggs

1 minMixing bowlEgg · 4 piece

Add the dashi stock, soy sauce and mirin to the mixing bowl

1 minMixing bowlDashi stock · 60 mlSoy sauce · 1 tspMirin · 1 tsp

Add caster sugar

20sMixing bowlCaster sugar · 1 tsp

Add salt

20sMixing bowlSalt · 1 pinch

Stir the tamagoyaki custardLook foruntil just combined, no froth — stir gently with chopsticks until just combined — do not whisk to a froth

1 minChopsticksTamagoyaki custard · step 7

Strain the tamagoyaki custard from the chopsticks in the jug

Result · Strained egg mixture · used in step 13

1 minSieveTamagoyaki custard · step 8

Add the sunflower oil to the tamagoyaki pan

30sTamagoyaki panSunflower oil · 0.5 tsp

Heat the sunflower oil

medium-low heat1 minTamagoyaki pan

Wipe the heated sunflower oil → fold kitchen paper and wipe oil evenly across pan surface, leaving only a thin film

1 minKitchen paper

Pour the strained egg mixture into the tamagoyaki pan

30sJugStrained egg mixture · step 9 · one-third

Cook the egg layerLook foruntil just set but still slightly wet on top

medium-low heat2 minTamagoyaki pan

Roll the set egg layer

Result · Rolled egg layer · used in step 17

1 minChopsticksSet egg layer · step 14

Add the sunflower oil and the rolled egg layer from the chopsticks to the tamagoyaki pan

30sTamagoyaki panSunflower oil · 0.5 tsp

Wipe the egg mixture

30sKitchen paper

Pour the strained egg mixture into the tamagoyaki pan → lifting rolled log so fresh egg flows underneath

30sJugStrained egg mixture · step 9 · half of remaining

Cook the second egg layer under rolled logLook foruntil just set but still slightly wet on top

Result · Set second layer · used in step 22

medium-low heat2 minTamagoyaki pan

Roll the set second layer

1 minChopsticksSet second layer · step 20

Add the sunflower oil and the two-layer rolled omelette from the chopsticks to the tamagoyaki pan

30sTamagoyaki panSunflower oil · 0.5 tsp

Wipe the egg mixture

30sKitchen paper

Pour the strained egg mixture into the tamagoyaki pan → lifting log so fresh egg flows underneath

30sJugStrained egg mixture · step 9 · remaining

Cook the third egg layer under rolled logLook foruntil just set but still slightly wet on top

Result · Set third layer · used in step 28

medium-low heat2 minTamagoyaki pan

Roll the set third layer

1 minChopsticksSet third layer · step 26

Transfer the three-layer rolled omelette to the sushi mat

1 minChopsticksThree-layer rolled omelette · step 28

Roll the three-layer rolled omelette

1 minSushi mat

Rest the shaped tamagoyaki

2 minSushi mat

Transfer the rested tamagoyaki onto the chopping board → unwrap omelette from rolling mat

1 minSushi mat

Slice the rested tamagoyaki

1 minChefs knife

Plate the sliced tamagoyaki from the sushi mat → serve immediately on warmed plate

Result · Sliced tamagoyaki

1 minServing plateSliced tamagoyaki · step 33

Printed 3 September 2026