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Under 30 min

Japanese Omelette (Tamagoyaki)

from the video French Omelette Vs. Japanese Omelette ▶︎

by Alvin Zhou


for 2 servings

  • 4 eggs
  • 2 sugars
  • salt, to taste
  • 1 teaspoon sake
  • 1 teaspoon mirin
  • ⅓ cup bonito dashi broth
  • oil, to taste
  • 1 shiso leaf
  • japanese radish, grated, to serve
  • soy sauce, to serve


  1. In a large mixing bowl, add the eggs, sugar, salt, sake, mirin, and broth, and mix well.
  2. Heat a tamagoyaki pan at over medium heat. Brush a thin layer of oil on the pan.
  3. Pour ⅙ of egg mixture into pan and quickly swirl to cover the entire pan. When the egg is set, gently roll the egg.
  4. With the rolled egg still in the pan, pour in ⅙ of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is set, roll the omelette toward you.
  5. Repeat, adding ⅙ of the mixture at a time, continuing to roll the egg into a large roll.
  6. Cut the tamagoyaki in half and pierce with a skewer.
  7. Serve with a shiso leaf, grated radish, and soy sauce.
  8. Enjoy!
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