As Easter is around the corner, I thought of sharing an egg dish. This dish was requested by some of the readers and thank you for waiting!
Tamagoyaki, literally means ‘grilled egg’, is a type of Japanese omelette made of eggs, sugar, and soy sauce. When dashi stock is added to the egg mixture, it is called dashimaki tamago.
Tamagoyaki is usually served as one of the dishes for Japanese style breakfast and it is a common item to include in a lunch bento box for school. Also, you might have seen this egg omelette served on top of sushi.
This omelette is usually cooked in a specialized rectangular omelette pan (shown in the step by step pictures below). Prior to getting the specialized pan recently, I had been using my regular round frying pan all these years so don’t worry if you don’t have the omelette pan. My mom sent me this specialized omelette pan from Japan so that I can show my readers how it is usually prepared.
I asked my husband to take step by step pictures while I cooked and I wrote detail recipe instructions below; however I thought this video I found on internet might help provide additional visual on how to make the omelette.
Ingredients:
- 3 eggs
- 1 Tbsp. sugar
- 1 tsp. soy sauce
- 1 tsp. mirin
- 1 pinch of salt
- 4 Tbsp. dashi stock
- Grated daikon radish, squeeze water out
- Soy sauce
- Tamagoyaki frying pan (or regular round non-stick frying pan)
- Paper towel moistened with oil
- Chopsticks
- Bamboo mat
Instructions:
- Crack eggs and mix gently (do not overmix).
- Combine and mix Seasonings.
- Pour Seasonings mixture to the egg.
- Strain the egg mixture through the sieve into a measuring cup (or a bowl).
- Heat the pan on medium high heat and apply oil using the paper towel. When the pan is getting hot, apply a little bit of egg mixture with the tip of the chopsticks on the surface of pan. If the egg streaks cooks right away, then the pan is ready.
- Quickly mix the mixture and spread the egg thinly over the frying pan (it’s easier to pour if it’s in measuring cup).
- Poke the air bubbles with the chopstick in order to push the air out. Start rolling up from the far side to the near side. Control the temperature of the pan by lifting the frying pan rather than adjusting the stove. If the heat is too weak, the egg will stick to the frying pan so be careful.
- Apply the oil on the pan. Then move the rolled egg to the far side and apply the oil on the near side.
- Pour the egg mixture again. Lift the rolled egg to spread the egg mixture underneath.
- Using chopsticks to start rolling. Make sure the chopsticks are touching the egg gently. If you use too much force, the egg will break. At this time the rolled egg doesn’t have to be perfect because eventually it will be nice rectangular shape.
- Move the egg to the far side and apply oil.
- Poor the egg mixture and spread it around, including the bottom of the rolled egg.
- When egg is cooked, start rolling again. Your tamagoyaki will start to resemble a nice rectangular shape.
- Now this is 3rd time pouring the egg mixture. Poke the air bubbles.
- Spreading the mixture for the 4th time. Make sure to spread all over including under the rolled egg.
- As the rolled egg is getting heavy, roll the egg mostly using your wrist when flipping the frying pan.
- This is 5th time pouring the egg mixture.
- This is 6th and last time. Roll it.
- You can brown the egg a little bit.
- Place the egg on the bamboo mat and wrap it up. Shape the egg when it is still hot. Let it stand for 5 minutes.
- Cut into 6 pieces. Serve with grated daikon. Pour a little bit of soy sauce over grated daikon.
Enjoy!
Hi, I'm Nami. Thanks for stopping by Just One Cookbook. You can read little bit more about me 
{ 149 comments… read them below or add one }
That looks like a piece of art! Seriously I can’t even make a decent omelet and here you are making something so pretty! And how you cook with chopstick .. I will never know!
What a fabulous recipe. I’ve never eaten a rolled omelette but after looking at the process I really really want to try it. Thanks for the step by step pictures Nami!
hehe…I always wonder how these are made! Now I know. Thanks for sharing the video and your picture tutorial. I must say, yours came out much prettier than the one in the video.
Seems like it’s a bit of a workout “flipping” the egg during the cooking process.
I love a new egg recipe. This looks great! And I meant to tell you, I found daikon radishes here!!! I’ll be pouring over your recipes to decide how to use them first!
I always order these when my boyfriend and I go out for sushi. Now I’ll have to try my hand at them once I buy that nifty pan!
This is a super-super-super omelette… I love it! I didn’t know this pan (never saw it in Italy), so today I learned something new
Love this omelette, Nami, especially rolled like this and your step-by-step is so beautifully illustrated that it’s so inspirational to try this at home!
Nami, that looks amazing. I bet it tastes better when cooked in the correct pan, they say you eat with your eyes! I’d love one of those, I bet even a simple spanish omelette would look fab cooked to that shape.
That, I cannot do so because it needs a lot of patience to do all those layers. It looks very good and beautiful Nami! Is that pan Japanese? Never saw one like that before.
I like it and I even have the rectangle pan, but I just add soy sauce and dashi to the egg, never sugar and mirin, for me it would be too sweet. I can eat the real one if I go out, but couldn’t bear to add more sugar to my diet at home (i.e. if I put it in savory dishes too it would be too much!
). It still comes out very good!
Ciao
Alessandra
PS
did you see the bento I made yesterday?
Hi Nami, I love eggs and this tamagoyaki is so pretty and looks so delicious. My stomach is growling after looking at the photos… gotta make some soon!
Hi Nami,
This looks so yummy! I have never had an omelette that is rolled so many times over, it just looks so delicate and soft. It has a lovely texture. I love your step by step method with pictures. Easy to understand and follow.
Would love to eat this not just for breakfast but anytime.
Oh..it would take me ages to learn to roll it so nicely
One of the best egg dishes ever. The best thing about tamago is its sweetness. That sets it apart other omelettes. You make perfect tam ago, Nami.
what an interesting recipe, Nami, I really enjoyed that! we have just started having cheese omlettes for supper again, and it’s my husband’s job to do it. I will show him this fascinating recipe.
That is awesome! I do want to try this and I know it will take many attempts to get it right, but I’m willing to try. At least we can eat the mistakes. Beautiful work Nami!
You’ve done it so well as it turned out so pretty and delicate looking! I think i’ll make a mess out of it and am sure there’ll be lots of holes in mine! hahaha
Nami, this is such a cool technique!! I’ve had this at sushi restaurants before but never realized what went into making it. I can’t wait to give this a go. My husband will love it!
Yay, finally your tamagoyaki post is up…:D)!! So sorry for being so slack in commenting in the past few weeks, my job has somehow taken its toll on me, but now I can relax a little bit as I have Easter holiday coming up
. Like Alessandra, I don’t usually add sugar (and just a little bit of mirin), since I don’t really like the taste of sweet omelet. Your tamagoyaki looks beautiful just like your other dishes 
. Have a great weekend, Nami!
This is a really great tutorial, Nami! I love the pan that you used. This is great!
Looks wonderful. I have seen this on youtube a couple of times, but never thought someone could recreate this at home. Looks absolutely perfect! Hats off to your patience and skill
ありがとうございました！おいしそうです。：）I cannot wait to try to make it!
Nami what a beautiful dish!! That omelet pan is awesome.
I first thought it was just one omelet rolled out… but you roll it several times. How cool! Really well done and give your hubby a hug for his step by step photos too. I really got a good idea how to do it from them.
Nami, how did you know I’m looking for this recipe? lol! Your tamagoyaki is perfectly done!! Do you think I can do it with just a round pan? I got to try it no matter what.
Amazing that you make this dish with chop sticks most of us would have trouble using a spatula
. Your photos are so much better than the video, great post and fun for Easter.
Your step by step photos are so helpful! In recipes like this it’s impossible for people like me to understand it unless there are photos with it. Thank you Nami. You make Japanese food less mysterious to people!
The tutorial was fascinating Nami, I have never seen an omelet made like this before!
Mandy
This looks really amazing, and very interesting method of preparing it. A sweet savoury pancake.
So pretty! I’m coveting that omelette pan and I love your step by step instructions;-)
Great tutorial, and what a pretty omelette. I’ll never look at eggs the same way again!
What an interesting technique! I feel like I have to try it soon!
Nami, this is so cool. I love you step by step and you make it look so easy, but I know that it’s not I think I would have a mess. This is wonderful and your photos are amazing.
During my stay in Japan, I always wondered how it could be possible to cook such beautiful and delicious omelettes …And I never dared to ask ! ^^
Thank you for the recipe !
This is beautiful Nami, now I know how to really use my pan. Being a bento box maker I did learn how to make tamagoyaki, but they never turned out like this. I only made the one pour ones. Thanks for sharing your technique and good instructions.
Oh Nami, I’ve made this before but it was too sweet because of too much sugar added. Thank you for sharing this wonderful recipe
Yes, I had this before, on top of sushi:D I didn’t know it involved so much work cooking it!
Looks so delicious!
Your omelette looks like it could give the French omelette a run for the money. At first sight, I thought it was a soft sponge cake. Perfectly made and presented. I would love to be served that for this Easter!
なみちゃん、私卵焼き作るの、上手じゃないです。これを見て勉強します。もうすぐ日本だね。ああー私も行きた～い！Have a nice trip to Japan!
Wow, Nami – that is amazing and the pictures are so helpful. I can’t believe the amount of work that goes into making this, but the result in fantastic… Love this!
That omelette pan is so cool–I had a chance to work with one once in a cooking class and it makes preparing this so much easier. Gorgeous omelette–the tiny bit of sweet makes this so good!
Hi, I’m visiting your blog after that lovely comment you left on Courtney’s blog. This omelete looks a-ma-zing!!! I love the pic tutorial as well. I’m definitely going to be over here more often. Thanks for sharing,
Jackie
Galexi Cupcakes
Unbelievable technique Nami!!! I’m so excited, I’m going to try it this week!
Congratulations my friend!
I’ve made these in my round omelette pan to slice up and put into a breakfast sushi roll (crispy bacon, tamagoyaki and slice avocado) but it’s nice to see it made in the traditional rectangular pan. And you omelette seems so light and fluffy.
This reminds me of a roulade but way more dense and compact! I know I would LOVE the texture!
I love tamagoyaki and I didn’t know that it’s not that complicated to make.Thanks for sharing this Nami!
This is one of my FAVORITE Japanese dish!! I used to eat this every week when I was living in Singapore. It’s not as easy to find here in LA, I think. The ones in Singapore came with bonito flakes and okonomiyaki sauce.
Very cool technique! Looking at the first two layers, I was wondering how they became those beautiful rolls in the other photos. Very interesting to see how it comes together.
卵焼き、、だ〜〜〜い好きです！
お弁当とかにはかかせない一品ですよね。
今度帰国する時に、この卵焼きフライパンを買って帰ろうと思っています
今持っているのが、かなり古くなっているので
新品が欲しい〜〜〜
それと天ぷらのコツ、ありがとうございました
This is really nice!!! I wanted to know how to make this!
What a super cool technique! I love the pictures to help me figure out how you make this. I really have to try this. You have a handful of awards waiting for you on my blog. Have a wonderful weekend!
That is absolutely lovely! The step-by-step pictures made perfect sense! Thank you for sharing…this is really incredible!
interesting and neat looks wonderful
one thing I like Japanese food is even it using a very simple basic ingredients, it treated like an art
I love the sweetness of this omelette! And good to know that you don’t need the special pan. Thanks for the detailed instructions Nami!
Beautiful!!!!
I am absolutely in love with this…
Thanks for the video, I am so trying this tmrw…
Hope I can manage this well….
Totemo Oishii desu! This is one of my absolute favorite dishes from living in Japan. I love your adorable little pan. What a great hubby for helping with the photos! How perfect is that! Happy Early Easter to you too!!!! Ja Mata, BAM
Wow! I am amazed by how perfect your tamagoyaki looks! I have never even tried doing it (no special pan) and have always been convinced it was the most complicated dish in the Japanese cuisine (apart from high quality sushi). So you say I can really make it in a normal pan? I wonder how many times you practiced it to obtain such perfect results… Congratulations!
So THAT’S how it’s done…brilliant!! Love it!!
Hi Nami, This technique is just super. Tamagoyaki looks so pretty!!
Your cooking techniques always amaze me! I would love to spend the day in your kitchen watching how you do everything. So cool. This sounds delicious! Hope you have a great weekend
The step by step is awesome and that little pan is the best!
I cant go to sushi with out ending with this. Literally can not- LOL. I’ve been debating buying that pan so i could make this at home. So many tools to have!
wow…u done this perfectly. n the pics r very clean n cool.
Maha
Very intriguing adding sugar to the omelette! It looks very tasty and I am keeping this to try!
Oh man. Want. I so want this for breakfast tomorrow morning! Do the eggs say warm through the ‘sitting’ and slicing process? Amazing recipe, darling! And I totally have pan envy
omg….iam in plan to do this..u know 4m a long time iam post poning it…urs luks simply awesoem..thanx 4 step by step pics.vl try this nw.
maha
This is so delicate and so pretty! I’m very sure I couldn’t roll mine as perfectly as you did. That is the best pan, I love it!
One of my favorite maki is tamago! Thanks for sharing how to make this omelette! I love the step by steps… I feel like even I could make this!
Hi Nami – this looks amazing – I’ve always been curious as to how they’ve been making these omelettes because they seem so fine compared to the ones I’m used to. It’s just so cool that there are special pans too, haha! I’m curious though… why does the mixture need to be strained? I can’t imagine there is so much in it that won’t just go through the sieve, no?
Hi Charles! It’s for very smooth texture. After you strain it, you will see some solid things from the egg and it helps the texture to be more refined. If you have Tamagoyaki, you know it has very silky texture. It’s very important that you strain at least once. You will know when you see what’s left in the sieve. We don’t overmix in the beginning, so it is very important process.
Nami, this looks fabulous! I love your step by step instructions, you make it look so easy.
What a wonderful concept! So great for eating on the run! Love this Nami! Sounds wonderful!
I love the process of making it! A simple dish turned into something elegant which is very Japanese. I think I saw some of those pans over here.
I love tamagoyaki(: it just looks so elegant. I made it before in a round pan, so it wasn’t as beautiful, had to cut away the edges (no rpoblem though, it went straight into my mouth haha).
Nami!! You did it again!!! You made my mouth water at 3am!! haha.. I love tamogoyaki!! So cute and so Japanese! Eggs are great by themselves but seasoning always makes them taste even better!!
This is an amazing tutorial! Nice to come in here and learn about how these omelettes are made. This is the best presentation I have seen for this egg dish. Also, I like that this special pan is not a requirement. The other bonus is that there is a seasoning in the egg batter, not just something placed on top and rolled up. These must taste amazing!
Oh wow, this is so cool. One of my best friend absolutely loves this, she always orders some nigiri with omelette when we go out for having sushi. But we never made this ourselves on one of our home sushi evenings so far. We shall give this a try!
This is beautiful! I have never seen nor heard of this, but even though I don’t have the correct pan, I know I need to try making this!
that is a very helpful tutorial Nami!! I know it is tricky to get it right and it helps to show the video and step by step photos! Nicely done.
Oh Nami, that tutorial with the video is great. I can’t flip the way you did. I find this the best.
Do visit me to find yourself tagged for an award @ http://simpleglutenfreekitchen.blogspot.ca/
This is amazing! What an absolutely beautiful outcome and of a very involved process. Your pictures as well as the video were extremely helpful in showing how this omelette is made, by oh my goodness – what a process! I don’t know if I would have enough patience to do this! AND, I know for a fact, with my chopstick skills, I’d end up with scrambled eggs.
I do love the egg mixture and would love to have some of this omelette! I might just have to try making an easy western omelet but with the same ingredients. Great post! Very educational!
Okay, that square omelette pan is pretty neat and I would never have thought that that’s how tamagoyaki is made. Very easy and no mess. So cool, Nami!
Your tamagoyaki look so smooth and soft – just beautiful, Nami!
The texture the bamboo mat is giving the surface makes it look extra pretty and the whole process (and look) reminds me a little bit of Baumkuchen.
Cheers,
Tobias
What an artistic looking omelet! Beautiful Nami as usual
Wow, these slices of omelet are gorgeous, Nami! Your food styling is wonderful as always. Hope you’ve had a nice weekend, my friend!
You know, I’ve been making this kind of omelette for sushi I guess for years now, but seeing your step-by-step recipe, just realized I was doing it all wrong… hence mine never looked as good as yours. Will try this next time with sushi
I love this recipe very much,can’t wait to try,thank for sharing this Amazing post
Great how-to shots. You inspire me to try my hand at making this finally.
Oh Nami! This is the prettiest omelette I have ever seen!!!
I am sure it also tastes delicious!
Ah! I’ve never thought Tamagoyaki requires such few ingredients. The ones they serve at restaurants can taste a bit plasticky sometimes, so I’d go for your homemade ones anytime! The egg rolling does look like a delicate process though:)
Lovely pictures, Nami and what a wonderful way to present a simple recipe like this..
as I mentioned on google+… that looks awesome, love the idea of rolled in omletts. It hadnt come into my mind. I need a bamboomat. so fun to watch your step by step rolling in with chopsticks. I want to try next!
OMG OMG OMG! You don’t know how excited I am to see this recipe Nami
Mr Bao LOVES Tamagoyaki!!! We got one of those tamago pans but never really knew how to use it 
but now we do thanks to your step by step photos! I really hope I’d be able to make these tamagoyaki properly… I really want to impress Mr Bao at least Once lol Thanks for sharing!
What an awesome technique Nami! I absolutely love rolled omelettes, but must say that this one looks even more delicate and beautiful than any I have had! You are so talented and never cease to amaze me.
Oh! I have seen these pans at Don Quijote! And I love tamagoyaki but never thought to make them. I’m inspired to try this now! Thanks, Nami!
I can NEVER pull off such beautiful and delicate omelette
Wow – this is impressive! I am not a huge egg eater, but looks good!
This is wonderful! I’ve eaten this before, but never knew how it was made – now I do. I’m going to have to practice my chopstick technique! The detailed photos are a real plus to this recipe – great step-by-step instructions. Really nice post – thanks so much.
Love these, Nami! I can hardly make a beautiful omelette myself, so I know this will be very hard for me to make, but I love the idea. It’s so elegant and pretty – perfect for brunch.
I nominated you for the Kreativ Blogger Award!!! For details: http://www.balticmaid.com/2012/04/kreativ-blogger-award/
what a great recipe Nami! I’ve had tamagoyaki a few times and I am a fan. I was wondering how these perfectly shaped omelettes were made then you revealed the secret cooking pan here. Interestingly though there is also a similar Chinese dish where minced meat or seafood is rolled inside of egg omelettes. But tamagoyaki definitely comes out a lot pretty. Thanks for sharing the recipe and that video link.
Those step by step pictures are super useful. I have wanted to try tamagoyaki for a while when someone suggested I treat myself to traditional pan for them (annd they were a major part of a manga I read recently!). Must try! Thank you so much for the pictures and recipe
Hello Nami,
I love this recipe and it is totally new to me. My kids love eggs and I think they will love the rectangular omlette
Do you think it will work wothout the mirin?
Yes you can omit mirin. If you want to make it sweeter, you can add sugar instead.
It’s so beautiful, like egg art:) Thanks for doing the step-by-step photos, they are always very helpful. Great post Nami!
Hi Nami, I hope you are having a great time at Japan! I bought the rectangular pan years ago, not knowing what it’s purpose is, just thought it’s adorable and I had to have it. Who knew it’s for making tamagos! Thank you for the step by step photos, Trinity and I LOVE ordering tamago rolls when we go to Japanese restaurants, now I know how to make them myself!
These are fantastic, and so beautiful! Love the tutorial and step by step as well
I love that rectangle pan
its so cute!! This looks delish 
Oh wow! I love tamago but never realized the process it can be (though I’m sure when you get it down it goes lightening fast). Thanks for the step by step
Wow, love it Nami. I have to try it. Searched for substitute for mirin, can I use white vinegar with some sugar added to it? Thanks Nami…
You can just omit it and it’s still okay. You can add a little sugar but you don’t even have to.
looks so good! like a work of art!
omg. i thought making the indian snack ‘khandvi’ was complicated because of spreading batter & rolling real quick. but looking at this, especially after seeing how you work with chopsticks, add so many layers and need so much patience – everything else seems easier
i think i’m on your blog for the first time today …. hi!
I am back… just to tell you… there’s something waiting for you here: http://www.manusmenu.com/rotisserie-potatoes (PS: I know you are busy, so don’t worry about passing it on, but I really wanted to pass it to you! <3)
This is great!!! I made it for my three year old daughter (who is the pickiest eater in the world) and she loved it! I just left out the mirin for her. Made a little bento box for her lunch! Thanks!!
Thank you for the nice recipe!
My mom used to make this for me and of course she didn’t have a recipe on hand so I never could recreate it. But your step-by-step photos are incredibly helpful. I can’t wait to make one of my favorite childhood dishes!
Hi Nami – this is such an interesting post. I love that pan!
Thank you for the step by steps, it really made it clear how to make this pretty egg dish.
Hope you are enjoying your vacation. Safe travels.
L
Another favourite of Mr Scandi Foodie!
Yours looks much prettier than what I’ve ever made for him though! 
I checked 3 times but still couldn’t find my comment left earlier, i rememberd i left comment, strange it went missing..This is a recipe that i wanted to learn, Thanks for sharing Nami.
These look so pretty and delicious! I am amazed how you cook with just a pair of chop-sticks!! Thanks for the step by step tutorial.
Hi Nami, it’s been a bit busy so I’ve only just gotten around to catching up on all your lovely posts – this tamagoyaki recipe is great and the photos are really good! I was always curious what the technique for this was. It’s now April and from memory you’ll be in Japan so if you’re already there, I hope you are having a wonderful time and eating lots of wonderful food!
I love tamagoyaki! I have the same pan that I use to make from time to time!
Hi Nami, I’m Pille from Nami-Nami
I had my first go on dashimaki tamago yesterday, and I was quite happy with the result (even though I had to use a regular round frying pan). I’ll try your tamagoyaki next time!!
nami,i was wondering about making this and putting a sheet of nori over the flat omelet each time before rolling it up. Do you think this could work, meaning, do you think you would have nice clean black lines when you cut it into slices? I’m sure the nori will soften as it sits in the warm moist roll, but i don’t really care about that. I was thinking of doing this for the nori flavor and for the eye appeal. But what do you think? Thanks much,nami.
Hi Mindy! Yes, it will work. Nori is one of common ingredient that we put in between. My mom has put spinach etc in between too. Nori will be rectangular swirl inside the egg. Good luck!
Hi Nami! I’ve been looking through your new recipes.. and saw this post! I love this! We have something similar in Korea, too and it’s one of my favorites. So easy and simple to fix. Love your technique. I will have to try your way sometime! Thanks for sharing!
I have an older, more shallow tamagoyaki pan and it is sticking so I’m using a regular skillet but the one you have looks very nice. I’m in SF and looked for the pan in your photo at several Asian/Japanese stores but only found the one I already have. Do they sell the deep non-stick one you are using in the U.S.?
Hi Jane,
I have seen the kind you have. If you put a lot of oil and still stick to it, probably not a good pan. Make sure to put oil when pan is nicely heated, not when it’s cold.
My mom brought my pan (T-Fal) from Japan… I found it here: http://en.bentoandco.com/products/tamagoyaki-pan-japanese-omelet
Forgot how much it was sold in Japan but its not like $10-20 for sure.
Did you check Mitsuwa in San Jose?
From the website, do you recommend the Sanjo or Aka? Which brand is your pan?
I checked the site and I don’t see any T-Fal pan on this site anymore… Mine is T-Fal brand. I have never heard or used both brands so I’m not sure… seems a bit pricy for non-famous brand (and I think this site is a bit overpriced).
Now that I have seen these Japanese Omelets in your Bento box series, I am even more intrigued as I already was. I have seen these omelets being made before and I saw these specialty pans in my favorite Asian market before wondereing whether I should get one – now that I have plans for getting more efficient with my Gyozo making, why not buy one of these pans too and finally improve my Asina cooking techniques a bit. It looks so delicious!
Dear Nami,
I’m making tamagoyaki for a presentation at my school. The only problem is, I can’t find any mirin, OR mirin-style substitute! Do you have any suggestions for a NON-ALCOHOLIC substitute for mirin?
The chef-in-training,
Crystal
Hi Crystal! You can replace mirin with sugar. Tamagoyaki has sweet flavor, so you need to add sugar.
Thank you for this recipe, the video made it quite easy, although the rolling will take a few more times to master
Hi Otis! It was hard to explain in words, so I thought the video might be more helpful. I’ve been making tamagoyaki for years, yet I still have hard time making a perfect one when I don’t make it for a while.
Hope you enjoy it!
First attempt didn’t turn out that great. Tastes all right but doesn’t look like the picture lol. I didn’t have a tamagoyaki pan so used a loaf tin and a pair of vice grips for a handle worked a treat but the high sides made flipping it difficult.
Hi Matt! Thank you so much for trying this recipe. I’ve been making tamagoyaki from high school and I still struggle to make a picture perfect (most of time it’s just alright).
I’m not sure about using a loaf tin and I recommend you to use a regular (round) frying pan. It has to be non-stick. Also, until you get used to the technique, you can make tamagoyaki easier without dashi stock. Dashi stock makes the egg mixture thinner and it’s more difficult to roll. You can add a bit of dashi stock (or even little bit of water) to thin out the mixture, but thicker egg mixture will be definitely easier to handle. You can start adding more dashi stock once you are used to it. Hope this helps.
Hi Nami…many congratulations on a wonderful website…looking very good and the recipes look amazing too.
I am back but with a different website..notjustashopper – where we are now designing and making stoles, jewellery and bags in the frist phase…the blog will talk about all things nice and about food, of course…
hope to see you and have a great 2013
What is the brand of the tamagoyaki pan you’re using? They sell some in Japan Town where I’m from, but I don’t think they’re good quality. I’d like to buy one online but I have no idea of knowing whether they’re okay or not.
I use a T-Fal brand Tamagoyaki pan (I put the Japanese amazon link in the recipe). I’ve bought 2 tamagoyaki pan here but both of them weren’t that great. Maybe if I put more oil…that might have helped but I didn’t want to… You can use a regular non-stick frying pan too, but you need more eggs and you need to cut off the edge more to make it square shape (but I don’t mind that part for home use). Hope this helps!
Hi! I was looking for this recipe a lot, cuz my teacher said it had “mirin” on it and I just couldnt find one lol you are really good at explaining and cooking! Thank you very much for your blog =] I’ll come back when I’ve tried to make mine tamagoyaki ^^
Thank you Karina! I’m glad to hear you found my recipes helpful.
I hope you enjoy this tamagoyaki!
This is a great recipe. works perfectly in my small omelette pan. the dashi is the key.
Thank you!
Thank you Jason!
I tried making Tamagoyaki before and always without success UNTIL NOW!!! Your instructions and recipe were so easy to follow and the result was AMAZING! So scrumptious! Not all my layers were pale yellow like in your lovely pics. I will keep practising!
Thank you! Marianna
Hi Marianna! Yaaaay! So happy your Tamagoyaki was successful! Keep practicing and you will be a lot more comfortable with each step and will know the tricks. Try to lift up your pan while cooking so that your pan will not become too hot. It’s easier to control the location of your pan (I mean by lifting up) than changing the heat. Hope this helps.
Thanks for writing, Marianna!
This rolled omelette is magnificent! One needs a lot of patience to create a perfect tamagoyaki…
Cheers,
Rosa
This is the first I’ve heard of this dish. I would love to try it some day!
Thanks so much for sharing the pictures and the video with step by step directions as well as sharing the link to the frying pan. This info will definitely be useful when I decide to try this out!
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