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Sunday, May 22, 2022

About Tamagoyaki Recipe: How to Make a Japanese Rolled Omelet

by Kiara Wright-Ruizzo, the new York Times

You can make this rolled omelet in a classic Japanese tamagoyaki pan, which is a square dream of a kitchen appliance, but this recipe from Kira Wright-Ruiz works in a nonstick skillet, too. When made right, tamagoyaki is a feat of patience and wonder: First, a thin coating of eggs is rolled over the edge of the pan like a sleeping bag, a second coating forms more layers around the first, and it The process is repeated until you are left with a tender, multilayered omelet that is both mesmerizing to watch and satisfying to eat.

Tamagoyaki, a Japanese staple, is made by carefully rolling several thin layers of poached eggs into an oblong omelet, which creates a soft and delicate texture. Traditionally, it’s made in a special tamagoyaki pan, but this version also works with an 8-inch nonstick skillet. There are sweet and savory variations, and this recipe falls in between the two: soy sauce, mirin, and dashi pack it in with umami, while sugar adds a subtle sweetness. The technique can be challenging at first, but do your best to keep each layer consistent in color and each layer parallel to the last. Don’t worry about the little tears; They will be covered with the next layer.

yield: 2 servings

total time: 15 minutes


  • 4 eggs
  • 1 tablespoon mirin
  • 1 Tbsp white soy sauce or 1/2 Tbsp dark soy sauce
  • 1 Tbsp dashi stock, optional (see tip below)
  • 1/2 tsp sugar
  • 1 teaspoon neutral oil, plus more as needed


1. In a small bowl, mix eggs, mirin, soy sauce, dashi (if using) and sugar. Beat until well mixed.

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