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Tamagoyaki Recipe: How to Make a Japanese Rolled Omelet

Name: Tamagoyaki Recipe: How to Make a Japanese Rolled Omelet
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 2 tablespoons dashi stock (optional); 1 tablespoon [mirin](https://www.masterclass.com/articles/how-to-cook-with-japanese-sweet-rice-wine); 1 teaspoon sugar; 1 teaspoon soy sauce, plus more to serve; 3 large eggs; Neutral-tasting oil, such as canola oil or vegetable oil; Finely grated daikon radish, to serve (optional)

Written by MasterClass

Last updated: Aug 30, 2026 • 2 min read

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.

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What Is Tamagoyaki?

Tamagoyaki, which means "egg cooked over dry heat," is a Japanese rolled omelet. 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, 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.

Common Tamagoyaki Variations

One of the most popular variations of tamagoyaki is dashimaki tamago, which includes dashi stock (a broth made from kelp and bonito flakes) 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.

Classic Japanese Tamagoyaki Recipe

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makes

prep time

5 min

total time

20 min

cook time

15 min

Ingredients

2 tablespoons dashi stock (optional)
1 tablespoon mirin
1 teaspoon sugar
1 teaspoon soy sauce, plus more to serve
3 large eggs
Neutral-tasting oil, such as canola oil or vegetable oil
Finely grated daikon radish, to serve (optional)

1
Use chopsticks to whisk together dashi stock, mirin, sugar, and soy sauce in a large liquid measuring cup.
2
Add eggs and whisk to combine.
3
Heat a tamagoyaki pan or 8-inch nonstick frying pan over medium heat.
4
Place a folded paper towel in a small bowl of oil. Use chopsticks to pick up the paper towel, and lightly oil the pan with the oiled paper towel.
5
Drip a little egg mixture onto the pan from a chopstick to test if the pan is hot enough to start cooking. It should immediately begin to sizzle.
6
Pour a thin layer of egg mixture to coat the bottom of the pan.
7
Use chopsticks to poke any air bubbles that form in the egg. When the egg is nearly set, use chopsticks to roll the egg as tightly as possible, starting at the far end of the pan and rolling toward yourself.
8
Using chopsticks or a spatula, push the egg roll to the far end of the pan and begin a new layer.
9
Wipe the exposed surface of the pan with the oiled paper towel and pour another thin layer of egg.
10
Use chopsticks to lift up the cooked egg roll so that uncooked egg can flow underneath.
11
Tap out any air bubbles and let cook until almost set, then repeat the rolling process.
12
Repeat until no more egg mixture remains, about 2 more times.
13
Transfer tamagoyaki to a bamboo sushi mat and gently roll to shape the tamagoyaki. Slice into six equal-sized pieces and serve with daikon and soy sauce, if desired.

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