Fluffy, tender, and perfect for bento lunches or breakfast!
Tamagoyaki (Japanese rolled omelet) is a beloved traditional dish made by layering and rolling seasoned eggs. It varies by region: in Kanto (eastern Japan), it’s often sweet and thick with a golden-brown crust, while in Kansai (western Japan), it’s typically softer and juicier, flavored with dashi (Japanese soup stock), and served with grated daikon for a refreshing finish.
This dish dates back to the early Edo period (17th century), when egg dishes became popular due to Portuguese influence. A fluffy egg dish called tamago fuwafuwa became trendy among commoners and is said to be the origin of tamagoyaki. It even appears in traditional Japanese art and storytelling, and some historic restaurants like “Ōji Ougiya” still serve tamagoyaki made the old-fashioned way.
Tamagoyaki remains a staple in home cooking and is widely enjoyed as a side dish, in lunchboxes, or as a breakfast favorite. Each family and region brings its own twist to the flavor and texture, making it a true comfort food across generations.
This version uses shirodashi (a light-colored dashi seasoning) for a mild, umami-rich flavor. The result is a fluffy, moist rolled omelet that stays tender even when cold—perfect for bento lunches!
10 minutes
Misuzu Suzuki
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 3 eggs
- 1/2 tsp. sugar
- 2 tbsp. water
- 1 tbsp. shirodashi
- Vegetable oil as needed (for coating the skillet)
INSTRUCTIONS
- 1
Prepare the Egg Mixture
In a bowl, combine the eggs, sugar, water, and shirodashi. Whisk well until fully blended.
- 2
Start Rolling
Heat a tamagoyaki pan (or small nonstick skillet) over medium heat and lightly oil it. Pour in about ¼ of the egg mixture. When the edges begin to set, reduce heat to low. Roll the egg from front to back and slide it to the front of the pan.
- 3
Continue Layering
Add another ¼ of the egg mixture. Lift the rolled egg slightly to let the uncooked egg flow underneath. Once partially set, roll again and return to the front.
- 4
Repeat and Finish Repeat until all the egg mixture is used. Place the finished roll on a bamboo sushi mat (makisu), wrap it gently, and let sit for 3 minutes to shape. Slice into bite-sized pieces and serve.
RecipeID
108
Tips & Notes
Storage Tips
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Wrap in plastic and store in a freezer-safe bag for up to 3 weeks.
To serve, thaw in the refrigerator overnight for the best texture.
Always cook over low heat to prevent the eggs from over-cooking and drying out.
Don’t worry about the final shape while cooking—the bamboo mat will help mold it nicely afterward.
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"I am a culinary expert and Nadia Artist, with numerous awards in cooking competitions. I’m actively engaged in a wide range of activities, including providing, supervising, and publishing recipes for websites, magazines, corporations, and food manufacturers; conducting photoshoots; styling columns; and writing. My recipe concept centers on “wholesome cooking that is gentle on both the heart and body, bringing out the best of each ingredient.” From authentic dishes using dashi to simple recipes made with familiar ingredients, I create a wide variety of recipes to suit all tastes and occasions."