*Tamagoyaki* is a classic egg dish and a staple of Japanese cuisine. It takes some practice to master, but the end result is worth it.


Tamagoyaki Recipe: How to Make a Japanese Rolled Omelet

*Tamagoyaki*, which means "egg cooked over dry heat," is a Japanese rolled [omelet](https://www.masterclass.com/articles/how-to-make-an-egg-omelet-foolproof-omelet-recipe). Also known as *atsuyaki tamago* (thick egg), the rolled egg gets its distinctive appearance from cooking one layer of egg at a time in a rectangular pan with straight sides. *Tamagoyaki* is typically served sliced, to show off the fine layers of egg. Like a [French-style omelet](https://www.masterclass.com/articles/chef-thomas-kellers-omelet-recipe-with-french-fresh-herbs), *tamagoyaki* is light, tender, and barely set.

In Japan, slices of *tamagoyaki* are commonly found in children's bento boxes and atop nigiri at sushi restaurants. *Tamagoyaki* is a standard part of Japanese breakfast and a common side dish for lunch or dinner.
One of the most popular variations of *tamagoyaki* is *dashimaki tamago*, which includes [dashi](https://www.masterclass.com/articles/dashi-explained) stock (a broth made from kelp and [bonito flakes](https://www.masterclass.com/articles/bonito-flakes-explained)) in the egg mixture. This variation is so popular that *dashimaki tamago* has become synonymous with *tamagoyaki*. 

Like American-style omelets, Japanese omelets also make a great base for fillings, which can be finely chopped and added to the egg mixture or placed in between layers of the cooked egg. Leftover cooked fish, shrimp paste, *nori* (dried seaweed), scallions, mitsuba parsley, or other herbs are popular additions to *tamagoyaki*.
*Tamagoyaki* is a classic egg dish and a staple of Japanese cuisine. It takes some practice to master, but the end result is worth it.


Tamagoyaki, which means &quot;egg cooked over dry heat,&quot; is a Japanese rolled <a href='https://www.masterclass.com/articles/how-to-make-an-egg-omelet-foolproof-omelet-recipe' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-make-an-egg-omelet-foolproof-omelet-recipe","linkCopy":"omelet","category":null}'>omelet</a>. Also known as atsuyaki tamago (thick egg), the rolled egg gets its distinctive appearance from cooking one layer of egg at a time in a rectangular pan with straight sides. Tamagoyaki is typically served sliced, to show off the fine layers of egg. Like a <a href='https://www.masterclass.com/articles/chef-thomas-kellers-omelet-recipe-with-french-fresh-herbs' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/chef-thomas-kellers-omelet-recipe-with-french-fresh-herbs","linkCopy":"French-style omelet","category":null}'>French-style omelet</a>, tamagoyaki is light, tender, and barely set.In Japan, slices of tamagoyaki are commonly found in children&#39;s bento boxes and atop nigiri at sushi restaurants. Tamagoyaki is a standard part of Japanese breakfast and a common side dish for lunch or dinner.

What Is Tamagoyaki? 

One of the most popular variations of tamagoyaki is dashimaki tamago, which includes <a href='https://www.masterclass.com/articles/dashi-explained' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/dashi-explained","linkCopy":"dashi","category":null}'>dashi</a> stock (a broth made from kelp and <a href='https://www.masterclass.com/articles/bonito-flakes-explained' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/bonito-flakes-explained","linkCopy":"bonito flakes","category":null}'>bonito flakes</a>) in the egg mixture. This variation is so popular that dashimaki tamago has become synonymous with tamagoyaki. Like American-style omelets, Japanese omelets also make a great base for fillings, which can be finely chopped and added to the egg mixture or placed in between layers of the cooked egg. Leftover cooked fish, shrimp paste, nori (dried seaweed), scallions, mitsuba parsley, or other herbs are popular additions to tamagoyaki.

Common Tamagoyaki Variations

 Classic Japanese Tamagoyaki Recipe

Tamagoyaki is a classic egg dish and a staple of Japanese cuisine. It takes some practice to master, but the end result is worth it.

Tamagoyaki is a classic egg dish and a staple of Japanese cuisine. It takes some practice to master, but the end result is worth it.
