Japanese Rolled Omelette

Japanese Rolled Omelette


  1. 4 large eggs
  2. 2 tablespoons sugar
  3. 1 tablespoon soy sauce
  4. 1/2 teaspoon mirin (Japanese sweet rice wine) - optional
  5. Pinch of salt
  6. 1 tablespoon vegetable oil, divided


Step 1: In a bowl, whisk together eggs, sugar, soy sauce, mirin (if using), and a pinch of salt until well combined.

Step 2: Heat a rectangular or square Tamagoyaki pan (Japanese omelette pan) over medium-low heat and brush it with a small amount of vegetable oil.

Step 3: Pour a thin layer of the egg mixture into the pan, allowing it to set slightly without fully cooking.

Step 4: Roll the set egg towards the back of the pan using chopsticks or a spatula.

Step 5: Add a bit more oil to the front of the pan, then pour another thin layer of the egg mixture to cover the exposed part of the pan.

Step 6: Once the new layer sets, roll the existing omelette over the new layer.

Step 7: Repeat this process until all the egg mixture is used, creating layers in the rolled omelette.

Step 8: Once cooked through, transfer the Tamagoyaki to a bamboo sushi rolling mat or a sheet of plastic wrap. Roll it tightly and let it cool for a few minutes.

Step 9: Slice the rolled omelette into bite-sized pieces.

Serve the Tamagoyaki as a delightful side dish, in sushi, or as part of a traditional Japanese breakfast. Enjoy the unique texture and sweet-savory flavor of this Japanese Rolled Omelette!

*Recipe on video and text may differ from each other!

How to cook Japanese Rolled Omelette:

Original Breakfast