Tamagoyaki is a Japanese rolled omelet made in a square pan and often mirrors a rectangular log. These golden, sweet, fluffy, and delicious squares are found in Japanese breakfast trays, bento boxes, topping for noodle soup, and in or on top of sushi.

In fact, at the Tsukiji fish market in Tokyo, Japan, there are vendors dedicated only to make and sell tamagoyaki, and you can enjoy fresh and masterfully rolled omelet on skewers, yum!

There are many different recipes, both for sweeter and savory for making tamagoyaki, and flavors differ by region: where I am from, they were always sweet with a hint of sea salt tasting like a custard. Feel free to adjust seasoning and add different ingredients like chopped chives, cod roe, pickled red ginger to make your own.

I like my tamagoyaki warm and fresh out of a pan, but it keeps well in the refrigerator for a couple of days.

Shopping Note: I purchased my tamagoyaki pan (and many other Japanese cooking supplies) from both Tsukiji market and Kappabashi, kitchen town near Asakusa, Tokyo.

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Tamagoyaki, Japanese Rolled Omlette

Course Appetizer, Side Dish

Cuisine asian, Japanese

Keyword eggs, rolled egg omlette, tamagoyaki

Prep Time 5

Cook Time 10

Servings tamagoyaki

Calories 75kcal

Cost $2.00

Equipment

Tamagoyaki-ki (5x8 inches), square frying pan
Makisu, a bamboo mats used for sushi making

Ingredients

4 medium eggs
1 tablespoon sugar
1/2 teaspoon sea salt
vegetable oil for cooking

Instructions

Gather ingredients.
In a small bowl, beat eggs well with sugar and salt. Note: if you are looking for a refiner tamagoyaki, strain the egg mixture through a fine mesh to remove any lumps.
Heat the pan on medium heat and add ½ teaspoon of oil. Coat the pan well with oil.
Pour ¼ of the egg mixture into the pan. Once it resembles a log, push it away towards the opposite of the pan, and add a little more oil.
Wait until the egg about to set then roll the eggs towards you. Once it resembles a log, push it away towards the opposite of the pan, and add a little more oil.
Pour another ¼ of the egg mixture into the pan and repeat the rolling process.
Repeat the process until all the eggs are rolled. I like to brown a bit on the outside.
Put the tamagoyaki on a cutting board and wrap it with makisu to helps shape it in a nice rectangle shape.
Once the tamagoyaki cool enough to handle cut them into slices.