Name: Japanese Tamago Egg
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 4 eggs; 1/4 cup prepared dashi stock; 1 tablespoon white sugar; 1/2 teaspoon soy sauce; 1/2 teaspoon vegetable oil, or more as needed

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Japanese Tamago, also known as Tamagoyaki, is a slightly sweet rolled omelet that’s a staple in Japanese cuisine. Soft, delicate, and layered, it’s often enjoyed as part of a traditional breakfast, in bento boxes, or as sushi topping. Made with dashi stock, soy sauce, and sugar, Tamago is savory with a touch of sweetness, making it a well-balanced and versatile dish.

Why You’ll Love This Recipe

A traditional Japanese recipe that’s simple yet elegant
Sweet and savory flavor profile with a fluffy texture
Perfect for breakfast, sushi, or as a side dish
Made with just a handful of ingredients
Can be prepared in under 15 minutes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 eggs
1/4 cup prepared dashi stock
1 tablespoon white sugar
1/2 teaspoon soy sauce
1/2 teaspoon vegetable oil, or more as needed

Directions

In a medium bowl, beat eggs until smooth. Whisk in dashi stock, sugar, and soy sauce until sugar dissolves.
Lightly oil a nonstick skillet and heat over medium heat.
Pour a thin layer of egg mixture into the skillet, swirling to coat the bottom. Cook for about 1 minute, until the bottom is set but the top is slightly soft.
Using a spatula, carefully lift one edge and roll up the egg layer.
Push the rolled omelet to one side of the skillet. Oil the pan lightly again.
Pour in another thin layer of egg mixture, lifting the roll slightly so the new layer flows underneath. Cook briefly, then roll the first omelet into the new layer.
Repeat with the remaining egg mixture, oiling the pan as needed.
Remove the rolled omelet from the pan and place on a serving platter.
Slice into 6 equal pieces and serve warm or at room temperature.

Servings and timing

This recipe serves 2–3 people.

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

Add finely chopped scallions or nori strips for extra flavor.
Make it less sweet by reducing the sugar to 1/2 tablespoon.
Try a Tamago sushi version by placing slices on top of sushi rice and securing with nori strips.
Add a pinch of salt for a more savory flavor profile.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
Serve cold straight from the fridge, as it’s often enjoyed in bento boxes.
Reheat gently in a skillet or microwave for 20–30 seconds, though texture is best when fresh.
Not recommended for freezing, as eggs can become rubbery.

FAQs

What is Tamago made of?

It’s made of eggs, dashi stock, soy sauce, and sugar, giving it a sweet and savory taste.

Do I need a special Tamagoyaki pan?

A rectangular Tamago pan makes rolling easier, but a regular round nonstick skillet works too.

Can I make Tamago without dashi?

Yes, you can substitute water or chicken broth, though it won’t have the same depth of flavor.

Why is my Tamago breaking when I roll it?

The pan may be too hot, or the egg layer is too thick. Keep layers thin and cook on medium heat.

Can I make Tamago ahead of time?

Yes, it can be refrigerated and served cold, making it great for bento boxes.

Is Tamago served hot or cold?

It can be enjoyed either warm or cold.

How thin should each egg layer be?

Each layer should be thin enough to cook quickly but strong enough to roll, about 1–2 tablespoons of egg mixture per layer.

What can I serve Tamago with?

It pairs well with rice, miso soup, sushi, or as a side dish in a Japanese meal.

Is Tamago gluten-free?

Yes, as long as you use gluten-free soy sauce.

Conclusion

Japanese Tamago egg is a light, flavorful rolled omelet that’s both simple and versatile. With its sweet and savory taste, it’s perfect for breakfast, sushi, or a quick side dish. Whether you’re making it in a traditional rectangular pan or a regular skillet, this recipe is a delicious way to enjoy a classic Japanese favorite at home.