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Japanese

Tamagoyaki

Non-vegetarian

卵焼き · tamagoyaki

A layered, gently sweet omelette made by rolling thin sheets of egg seasoned with dashi, sugar and soy sauce. Served warm or cold, often in bento.

Tamagoyaki is a Japanese egg dish, ready in about 15 minutes and made with egg, dashi and sugar. It serves 2 and is rated intermediate to cook.

Start cooking
A serving of Tamagoyaki
Photo: 極地狐 / Wikimedia Commons · CC-BY-2.0
Prep
5 min
Cook
10 min
Total
15 min
Serves
2
Level
Intermediate
Calories
228

Ingredients

2 servings

Equipment

Method

  1. Step 1

    Beat the eggs (opens in a new tab) gently with the dashi (opens in a new tab), sugar (opens in a new tab), mirin (opens in a new tab), soy sauce (opens in a new tab) and salt until smooth, without making them foamy. Strain for an extra-smooth result.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  2. Step 2

    Heat a rectangular tamagoyaki pan or small frying pan over medium heat and wipe with oil. Pour in a thin layer of egg (opens in a new tab) and tilt to cover the pan.

  3. Step 3

    When the egg (opens in a new tab) is set underneath but still slightly wet on top, roll it from the far side towards you with chopsticks. Push the roll to the far side.

    • 1 min

  4. Step 4

    Oil the empty part of the pan, pour in another thin layer and lift the roll so egg (opens in a new tab) runs underneath. Roll again. Repeat until the egg is used.

    • 5 min
    • medium-low heat

    Food safety: Make sure the final roll is cooked through if serving young children, pregnant people or anyone vulnerable.

  5. Step 5

    Tip onto a bamboo mat or clean cloth and shape into a neat block. Rest 2 minutes, then slice.

    • 2 min

About this dish

Origin
Japan · Well documentedMore food from Japan
Dish
Breakfast · Lunch · Egg dishes · Side dishes
Cooking method
Pan-fried
Taste
sweet & savoury, mild, umami
Diet
Pescatarian · Dairy-free · No nut ingredients · Keto-style · Low-carb · High-protein
All labelsPescatarian · Non-vegetarian · Flexitarian-friendly · Dairy-free · No nut ingredients · Pork-free · Beef-free · Keto-style · Low-carb · High-protein
With the listed swaps: Vegetarian (lacto-ovo), Eggetarian, Ovo-vegetarianWorked out from the ingredients. How labels work
Good for
Child-friendly · Portable / lunchbox · Make-ahead
Cook more with
Egg · Dashi · Sugar · Mirin · Soy sauce
Techniques
Pan-frying

Allergens

  • Contains: Eggsfrom egg
  • Contains, can be adapted: Fishfrom dashi
  • Contains, can be adapted: Wheatfrom soy sauce
  • Contains, can be adapted: Glutenfrom soy sauce
  • Contains: Soyfrom soy sauce

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

228 kcal per serving

Estimated

1 serving ≈ 139 g · recipe makes 2

Where the energy comes from

  • Protein 24%
  • Carbohydrate 9%
  • Fat 67%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy228 kcal164 kcal
Protein13.3 g9.6 g
Carbohydrate5.2 g3.7 g
Net carbohydrate5.2 g3.7 g
Sugars4.6 g3.3 g
Added sugars——
Fibre0 g0 g
Fat16.5 g11.9 g
Saturated fat3.7 g2.6 g
Trans fat——
Cholesterol372 mg268 mg
Sodium410 mg295 mg
Salt equivalent1 g0.7 g
Vitamins & minerals per serving
Potassium
183 mg
Calcium
58 mg
Iron
1.8 mg
Magnesium
16 mg
Vitamin A (RAE)
160 µg
Vitamin C
0 mg
Vitamin D
2 µg
Vitamin B12
1 µg
Folate (DFE)
48 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Dashi: Home-prepared fish stock (FDC 172885) used as a stand-in for katsuobushi-kombu dashi; both are very low in energy.
  • Mirin: Sake (FDC 167723) used as a stand-in; true mirin is sweeter, so sugar is underestimated.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • If the pan is hot enough, a drop of egg should sizzle gently, not spit. Too hot and the layers brown and blister.
  • Rolling with the bamboo mat while still warm gives the neat rectangular shape.

Common mistakes

  • Too high heat browns the layers and makes the omelette rubbery.

Serve with

  • Serve with rice and miso soup, or pack in a bento box.

Storage

  • Refrigerate for up to 2 days; good cold.

Variations

  • Dashimaki tamago: Kansai style with more dashi and less sugar, giving a softer, juicier roll.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Egg4 piece · 200 g
Used in steps 1, 2

Reviews & corrections

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