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5 from 2 votes

Tamagoyaki Recipe

A classic Japanese rolled omelette: sweet and savory eggs for sushi or snacking!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: Japanese
Keyword: eggs
Calories: 144kcal


  • 3 large eggs
  • 1 tbsp mirin
  • 1 tbsp sugar
  • 1 tsp soy sauce
  • oil for the pan


  • Crack your eggs and lightly mix them. You don’t want to incorporate air into them so the best way is to use chopsticks: stir them gently without whipping, but make sure that the eggs and yolks are completely homogeneous. Add the mirin, sugar and soy and gently mix in.
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  • Use a paper towel to evenly spread a bit of oil in your tamagoyaki pan. Heat it on medium low heat, then add the eggs so they cover the bottom of the pan.
    how to make tamagoyaki
  • After 2-3 minutes, the egg will start to cook and solidify. The eggs don’t need to be entirely cooked, in fact, they should be a tiny bit moist on top so that the egg sticks to itself. Using chopsticks or a spatula, fold the egg over onto itself twice, like how you would fold a letter into thirds. Don’t flip the eggs, just push them to the end of the pan.
    how to make tamagoyaki
  • Use your oily paper towel to spread a tiny bit more oil in the pan and add a bit more of the eggs. Lift up the log of already cooked eggs so that the raw eggs are touching them. When the new layer of egg is almost cooked, fold the eggs over onto themselves again. Repeat until all the eggs are used.
    how to make tamagoyaki
  • Wrap in saran wrap and using a sushi mat, press the tamago into a rectangle shape. Let cool completely, slice and enjoy!


If you don’t have a tamagoyaki pan,you can make this in a regular frying pan, and just trim off the edges.


Serving: 2g | Calories: 144kcal | Carbohydrates: 10.3g | Protein: 9.6g | Fat: 7.5g | Saturated Fat: 2.3g | Cholesterol: 279mg | Sodium: 319mg | Potassium: 106mg | Sugar: 8.6g