ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content

91% would make again

Japanese Omelette (Tamagoyaki)

Tasty Team

Under 30 minutes

Under 30 minutes


for 2 servings

  • 4 eggs
  • 2 teaspoons sugar
  • 1 pinch salt, to taste
  • 1 teaspoon sake
  • 1 teaspoon mirin
  • ⅓ cup bonito dashi broth (80 mL)
  • oil, to taste
  • 1 shiso leaf
  • japanese radish, grated, to serve
  • soy sauce, to serve

Nutrition Info

    Calories 358
    Fat 25g
    Carbs 12g
    Fiber 0g
    Sugar 3g
    Protein 18g

Estimated values based on one serving size.


  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!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.