If you’ve ever wondered how to make Japanese omelette (tamagoyaki) at home, this easy step-by-step recipe will guide you through the traditional technique used in Japanese kitchens. Also known as tamagoyaki, this classic Japanese rolled omelette is lightly sweet, delicately savoury, and beautifully layered. It’s a staple in bento boxes, sushi restaurants, and home cooking across Japan - and with the right method, it’s surprisingly achievable in your own kitchen.
In this guide, we’ll show you how to cook tamagoyaki using simple ingredients like eggs, dashi, mirin, soy sauce, sugar, and salt, while mastering the rolling technique that creates those signature layers. We used the Season Tamago Japanese Omelette Pan, specially designed for making Japanese omelettes, helping you achieve neat, even rolls with professional results at home.
Once you’ve mastered the technique with this basic tamagoyaki recipe, the possibilities are endless. You can create unlimited variations using your own creativity - try filling it with porcini and truffle mushrooms with Gruyère, kimchi with mozzarella, or even folding chopped fresh herbs directly into the egg mixture.
Ingredients
Makes 1 Tamagoyaki:
3 large eggs
1 tbsp dashi (or vegetable stock)
1 tsp mirin
1 tsp soy sauce
1 tsp sugar
Pinch of salt
Vegetable oil, for brushing
Sesame seeds, toasted, for serving
Method
1. Prepare the Egg Mixture
Crack the eggs into a bowl. Add the dashi, mirin, soy sauce, sugar, and salt. Whisk gently until fully combined, avoiding too much air. For an extra smooth texture, strain the mixture through a fine sieve.
2. Preheat the Pan
Preheat your Season Tamago Japanese Omelette Pan over medium-low heat. Brush a thin, even layer of vegetable oil across the base and sides of the pan, including the corners.
3. Cook the First Layer
Add a ladle (about one-third) of the egg mixture into the pan. Tilt the pan so the egg coats the base evenly. Cook over medium-low heat until the surface is just set but still slightly glossy on top.
4. Roll the Omelette
Using a silicone turner or spatula, gently fold the top edge of the egg downward and roll it towards you into a thin roll. Press the egg roll gently with the turner to cook tighten it. Brush oil at the top of the pan. Push the egg roll to the top of the pan.
5. Oil and Add More Egg
Lightly brush more oil onto the empty part of the pan, including the edges. Pour in another thin layer of egg mixture. Lift the rolled omelette slightly so the uncooked egg flows underneath. Allow it to cook until just set.
6. Roll Again
Roll the omelette downward again, layering the cooked egg over the new layer. You will now have a thicker roll.
7. Repeat the Process
Repeat the oiling, pouring, lifting, and rolling process with the remaining egg mixture until all the egg has been used and the omelette reaches your desired thickness.
8. Shape and Rest
Gently press the roll with your spatula to tighten and shape it. Cook briefly on each side to ensure it is evenly set. Remove from the pan and allow it to rest for 1–2 minutes.
9. Slice and Serve
Transfer to a chopping board and slice into even pieces. Serve warm or at room temperature, optionally topped with toasted sesame seeds.
