10In Egg/ Side Dish
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Tamagoyaki is a Japanese rolled omelet and it is probably the most common way to eat eggs in Japan. You can find Tamagoyaki on breakfast tables, in bento lunches, and on top of sushi rice. You see it everywhere because everyone loves it.
So, it is not surprising that our Tamagoyaki Recipe video is one of the most watched videos on our YouTube channel. I guess many people want to know how to make Tamagoyaki at home. If you have no idea how to make Tamagoyaki, you should probably watch the video first. If you have seen the video and think that it’s impossible to make it because you don’t have the special Tamagoyaki pan, don’t worry…, because I don’t have one either!
I’ve never purchased the Tamagoyaki pan, though I’ve been cooking and eating Japanese food several times a week for the last twenty years I’ve been living in America. Can you believe it? It’s one of those things that I’ve always thought about buying because it’s nice to have, but another day passes by without clicking the “buy” button or taking it to the register at the store simply because I know that I can make Tamagoyaki with my old 9 inch skillet I have at home.
Most Japanese friends can’t understand why I don’t own a Tamagoyaki pan. “How about the one used in the video?” It’s Noriko’s. When we shot the video together, I was impressed how perfectly the Tamagoyaki can be made if I had the pan and once again thought about buying one… oh well. Here I am making another Tamagoyaki with my old 9 inch pan today!
Tamagoyaki can be made simply by mixing eggs and seasoning, but you can also mix in vegetables, meat, and/or seaweed just like western style omelet. One of my favorite is with green onions. It looks pretty and also tastes great. It goes very well with steamed rice with some soy sauce drizzled on top.
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5 from 1 vote
Course: Side Dish
Cuisine: Japanese
Keyword: egg
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Ingredients
Instructions
Mix eggs, salt, soy sauce and Mirin (or sugar) in a bowl. Mix in green onions.
Heat a pan at medium high temperature and add oil. (Tamagoyaki pan or a round 8-9 inch non-stick pan)
Pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan. After the thin egg has set a little, gently roll into a log. Start to roll when the bottom of the egg has set and there is still liquid on top. If you let the egg cook too much, it will not stick as you roll the log. Now you have a log at one end of the pan. You can leave it there or move it to the other end. Pour some more egg mixture to again cover the bottom of the pan. After the new layer has set, roll the log back onto the the cooked thin egg and roll to the other end of the pan.
Repeat adding egg to the pan and rolling until the egg is used up.
Remove from the pan and cool for 3-4 minutes.
Trim the ends of the log off and then slice the log into 1/2″ pieces.
EggTamago
May 13, 2013 By Yuko
About Yuko
Yuko was born and raised in Kyoto, Japan. She started cooking at home when she was still in elementary school. She learned most of her cooking skills by watching and helping her grandmother and mother in the kitchen. Yuko has lived in three US cities (Miami, San Francisco, San Diego) for almost 20 years and worked in computer software industry for a long time. Yuko currently lives in San Diego with her American husband, two kids, and a Brittany dog. She enjoys cooking for her family everyday using fresh ingredients.
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Kristina
October 11, 2013 at 9:09 am
Domu Arigato! I am brand new when it comes to Asian cooking (or any cooking for that matter, let’s be honest here) and I am so excited to try all these new things. I love Japan and the beautiful historic culture that comes with it!
I also love how clear all the directions are, great work!
Noriko
October 11, 2013 at 6:59 pm
Kristina,
thanks for the comment! I promise it’s not hard to make Japanese food ONLY IF you watch our videos. lol
Annie
June 19, 2014 at 5:44 am
I love your website & your videos! I also do not own a tamagoyaki pan but I’ve tried rolling in my small round pan and the tamagoyaki came out beautifully on my third try. Thank you so much for the recipes!! I’m working my way through the basic dishes at the moment 🙂
Noriko
September 13, 2014 at 11:09 pm
Annie,
congrats for your success making Tamagoyaki without the specialty pan!
Shamica
July 26, 2014 at 2:58 pm
Ahh yes, Tomagoyaki. I have a book for to do it on my Kindle, but I love using your recipes though. Arigatou gozamasu for sharing your culture!!
Noriko
September 13, 2014 at 2:15 pm
Shamica,
Try our regular Tamagoyaki recipe, too!
Maxime
August 4, 2014 at 1:53 pm
I never thought I could cook japanese food until my friend showed me your website! Please continue uploading new recipes and videos. This is really appreciated. Dōmo arigatō!
Noriko
September 13, 2014 at 11:16 am
Maxime,
it is easier than a lot of people think to make Japanese food. It’s not just sushi and tempura! There are a lot of tasty dishes you may not find in a restaurant menu.
Nicole
August 11, 2014 at 12:16 am
I have just moved to Japan to teach English and while I am excited to try all the wonderful ingredients on offer, this recipe is simple and easy and is definitely a go to recipe for a meal for one.
I am so excited by the new ingredients and your easy recipes to use them that I have made your website a bookmark 🙂
Noriko
September 12, 2014 at 1:35 am
Nicole,
come back for more videos!
