I got this recipe from JustHungry.com All of the images that I’ve used here are from JustHungry.com, as she takes much better pix than I do. I have not requested permission to use them, but I hope it’s OK. Anyway, I tried this recipe tonight and I discovered that our non-stick pans… Stick. Oh well, it’s an adventure, right? I have recently bought equipment to make bento boxes for lunch, when I get another job.

I’m thinking that I’ll turn this batch into nigiri filling and sent Tori to work with a couple without nori, since she’s not a fan of the wrappers that I picked up.

Tamagoyaki Image © Just Hungry.com


  • 4 Large egg
  • 1 Tbs Sugar
  • 1 tsp. mirin
  • ¼ tsp. salt
  • ½ tsp. soy sauce
  • Oil


1. Mise en place: Heat up the pan on medium-low heat. Make ready a small bowl of oil, and the brush or wad of cotton wool or kitchen paper.
2. Beat all the ingredients together with a fork or chopsticks. Don’t use a whisk since you don’t want it to get foamy.
3. Optionally, strain the egg mixture through a sieve to even it out. (I usually don’t bother with this step but it does make for a finer and more even egg mix.)
Tamagoyakistep14. Brush the heated pan with a little oil. Put in about 2 to 3 tablespoons worth of egg mixture in the pan. Cook gently (lower the heat if necessary) until it’s not quite set on top, but not runny. Roll it up with a fork or chopsticks to one side of the pan.
Brush the exposed part of the pan with oil  Image © JustHungry.com5. Brush the exposed part of the pan with a little oil.
Put some more egg in the pan  Image © JustHungry.com6. Put another couple of tablespoons of egg mixture in the pan. Spread it around, lifting the cooked egg so that the uncooked egg flows below it.
Cook until almost set Image © JustHungry.com7. Cook until this layer is almost set, then roll the whole egg to the opposite side of where it is.
Oil pan again, add more egg Image © JustHungry.com8. Brush the pan again with oil. Add another couple of tablespoons of egg mixture in the pan, and spread around the pan and under the cooked egg.
Repeat until egg is all gone Image © JustHungry.com9. Keep repeating this procedure until the egg mixture is used up.
Take out of pan to cool Image © JustHungry.com10. Put the tamagoyaki on a moistened sushi rolling mat, seam side down.
Roll it up Image © JustHungry.com11. Roll it up tightly. If you are eating this right away you can take it out and serve immediately, but if you’re making this for an (o)bento, leave the whole roll in the mat over a raised rim plate or bowl until it’s cooled to room temperature. This allows air to pass under and over it, cooling it faster.
The finished product Image © Justhungry.com12. And here is the finished tamagoyaki. Slice with a sharp knife and enjoy. (If you just want even pieces, just leave off the ends. These usually end up in my mouth right there.)

(Serves Not sure. 4-6 slices of tamagoyaki)

Cooking 32If you really want a purely yellow tamagoyaki, cook it over low heat and use light soy sauce. Using light soy sauce makes your omelette slightly lighter in color, if you want to avoid any browning. But I usually just use regular soy sauce since browning doesn’t bother me. Keep in mind that light soy sauce is not lower in salt content, just lighter in color. (It’s different from low-salt soy sauce.)

Vary the flavor and look by adding finely chopped green onion or garlic chives, or small bits of nori seaweed. To achieve a black-and-yellow spiral effect, put torn pieces of nori over each almost-set egg layer before rolling.

If your tamagoyaki seems a bit too runny, you can firm it up by nuking it in the microwave for about a minute. Don’t over-nuke or you’ll end up with a firm rubbery thing.

The ideal accompiment when serving piping hot tamagoyaki is some grated daikon radish, with a tiny bit of soy sauce.

A variant of tamagoyaki is dashimaki tamago, where some dashi stock is added to the egg mixture. This makes for very thin layers, and thus requires some patience.

Download recipe.

CC BY-SA 4.0 Tamagoyaki by Geordon VanTassle is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

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