🍳 Tamagoyaki
Tamagoyaki is a Japanese rolled omelette made by cooking thin layers of beaten egg seasoned with sugar, soy sauce and mirin, rolling each layer over the last. The result is a neat rectangular block with visible layers, soft and slightly springy, gently sweet and savoury. It is sliced into thick pieces and served in bento boxes, at breakfast or as sushi.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 eggs
- 1 tbsp sugar
- 1 tsp soy sauce
- 1 tbsp mirin
- 1 tsp neutral oil
- A pinch of salt
Method
- Beat the eggs with sugar, soy sauce, mirin and salt until smooth but not foamy.
- Heat a rectangular or small round pan over medium-low heat and wipe it with a little oil.
- Pour in a thin layer of egg; when it is almost set, roll it from the far side towards you.
- Push the roll back, oil the pan lightly, add another thin layer, lifting the roll so egg flows underneath, and roll again.
- Repeat until the egg is used up, then rest the block for a few minutes and slice into thick pieces.
How to make it lighter
- Wipe the pan with oil on a paper towel instead of pouring it: 1 tbsp oil ≈ 120 kcal.
- Halve the sugar for a more savoury roll with fewer calories from carbs.
- Serve 2–3 slices with vegetables and rice to make a balanced, portion-controlled plate.
History
Rolled egg omelettes have been part of Japanese home cooking and bento culture for generations, and a rectangular pan made specifically for them is common in Japanese kitchens. Sweeter versions are typical of the Kanto region around Tokyo, while Kansai cooks often prefer a less sweet style.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →