How To Make Tamagoyaki
Official rolling technique. Seasoning quantities and layer count differ; follow the FOOD recipe.
Official cooking video · Just One Cookbook · YOUTUBELayered Japanese Tamagoyaki Omelet
Two servings of lightly sweet Japanese rolled omelet, built in several thin layers and cooked fully through.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Beat three eggs gently until even, then mix with 30 ml cooled dashi, 12 g sugar, 5 ml soy sauce and 0.5 g salt. Wash hands and tools after raw egg handling.
- 02
Warm a small nonstick pan over medium-low heat 2 minutes; apply part of 12 ml oil thinly. Pour in about one-third of the egg; once almost set, roll toward one edge.
Divide the total 12 ml oil into roughly three 4 ml portions for the three egg layers. Start at medium-low heat: an overheated pan will brown the bottom before rolling is possible. Browned outside alone does not mean cooked through. - 03
Oil pan again, pour half the remaining egg under the first roll, and roll once nearly set. Repeat with the final egg mixture to make three layers.
- 04
Cook over low heat another 1–2 minutes per side until center reaches at least 71°C and no liquid egg remains. Rest 2 minutes, cut into six pieces and serve three each.
Insert a food thermometer sideways into the thickest center of the finished roll and verify at least 71°C. If lower, cook one minute at a time on each side over low heat; beware of hot oil and handles.
Helpful source links
Before you cook
Contains egg and soy; soy sauce may contain wheat and bonito dashi fish. Wash hands and utensils after raw eggs, and cook the omelet to at least 71°C/160°F with no runny center. Refrigerate leftovers within two hours at 4°C/40°F or below and reheat to 74°C/165°F.
Allergens: egg, soy, wheat (soy sauce), fish (if bonito dashi)
Image & source credits
AI-generated illustration; this is not an actual food photograph.
Japanese tamagoyaki · AI illustration, not a food photograph
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