Rolled Japanese Omelet

To make tamagoyaki, thin layers of cooked eggs are rolled together into one delicate omelet. It’s light and a touch sweet, making it perfect for the Japanese breakfast table.

  • Total Time:
  • Servings: 2


  • 5 large eggs
  • 1 tablespoon mirin

  • 1/2 teaspoon low-sodium soy sauce

  • 1/2 teaspoon kosher salt

  • Canola oil, for brushing

How to make this recipe

  1. In a medium bowl, whisk the eggs with the mirin, soy sauce and salt. 

  2. Brush a 10-inch nonstick skillet with oil. Add one-third 
of the eggs and swirl the skillet to evenly coat. Cook over 
moderate heat until the egg is almost set, about 1 minute. Using a spatula, roll up the omelet and push it to the side of the skillet. Brush the skillet with more oil, then add another one-third of the eggs, lifting the rolled omelet so the uncooked egg flows underneath it. Cook until the egg is almost set, about 1 minute. Roll up the first omelet in the cooked egg, 
forming a second layer; push to 
the side of the skillet. Repeat this process one more time with more oil and the remaining eggs. Turn out the omelet onto 
a work surface and slice 1 inch thick. Serve warm.

Contributed By Photo © John Kernick Published January 2017

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1097131 recipes/rolled-japanese-omelet 2016-12-07T17:04:47+00:00 Kay Chun january-2017 recipes,rolled-japanese-omelet 1097131

Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: surreally

Review Body: I made this exactly according to the recipe and it turned out great. It was a little scant for 2 servings so next time I would increase the recipe by a little bit. 

Review Rating: 5

Date Published: 2017-01-14