Tamagoyaki (Sweet Edo-Style Rolled Omelet)
Quick answer
- Total time
- 18 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Sugar dissolved in bonito dashi makes this Tokyo-style rolled omelet noticeably sweeter than Kansai dashimaki.
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The roll is given a light brown outside and, still hot, wrapped in a bamboo mat to set its square shape.
Ingredients
Instructions
- 1
Crack two eggs into a bowl and beat about 30 strokes with chopstick tips against the bottom, cutting through white clumps.
Avoid excess foam and mix yolk and white evenly.
- 2
Dissolve 1/2 tablespoon sugar, 1/8 teaspoon salt, and 1/4 teaspoon soy sauce in 1 tablespoon bonito dashi.
Mix into eggs for 20 strokes and strain once through a fine sieve.
- 3
Heat a rectangular omelet pan over medium for 1 minute and wipe it thinly with a paper towel holding 1 teaspoon oil.
Adjust so a drop of egg sizzles at once without turning brown.
- 4
Pour one quarter of the egg and tilt to spread.
When edges dry but the center remains moist, pop large bubbles and roll from front to back in about three folds.
- 5
Move the roll to the front and wipe the empty pan with the oil paper.
Pour another quarter, lift the roll so egg flows underneath, and roll when softly set. Repeat twice more.
- 6
Press the finished roll against each of the four pan sides for 15 seconds for light browning.
When the center reaches at least 71C, shape square in a bamboo mat for 5 minutes and cut into six pieces.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
近藤 惠津子（『食材選びからわかるおうちごはん』より） · Checked: 2026-08-11
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