Japanese · Breakfast
Japanese Tamago Omelette Recipe (Tamagoyaki) | Easy Breakfast Guide
Learn how to make authentic Japanese Tamago omelette (Tamagoyaki) with simple ingredients. This slightly sweet layered egg dish is perfect for a healthy breakfast.
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 2
- Difficulty
- Medium
Method
Beat Eggs
In a bowl, beat the eggs gently without creating too many bubbles.
Mix Seasoning
Add dashi stock, soy sauce, mirin, and sugar, then mix well.
Prep Pan
Heat a rectangular tamago pan over medium heat and lightly oil the surface.
Pour First Layer
Pour a thin layer of the egg mixture into the pan and let it cook slightly.
Roll First Layer
Roll the cooked egg layer to one side using chopsticks or a spatula.
Add Next Layer
Add another thin layer of egg mixture and lift the rolled egg to allow the new layer to flow underneath.
Roll Again
Once slightly set, roll again over the previous layer.
Finish Mixture
Repeat the process until all the egg mixture is used, forming a layered omelette.
Cool Slightly
Remove from the pan and let it cool slightly.
Slice and Serve
Slice into even pieces and serve warm.
Cook’s tips
- Use a rectangular tamagoyaki pan for the most authentic shape.
- Lightly oil the pan between each layer to prevent sticking.
- A very low heat helps keep the egg yellow and tender.
Recipe notes
Take your breakfast exploration further! Check out our 
Don't forget to try our Healthy Avocado Toast with Eggs for a varied morning menu.
Frequently asked questions
What can I use instead of mirin?
You can use white wine with a pinch of extra sugar as a substitute.
Is it okay to use a regular round pan?
Yes! You can still roll it, but the ends will be tapered instead of square.
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