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Tamagoyaki Japanese Rolled Omelette

Japanese Rolled Omelette recipe, Tamagoyaki, made with dashi broth, soy sauce, and sake for a savory twist on a breakfast classic - Try it now and impress your family!

Tamagoyaki, a beloved Japanese rolled omelette, is a delightful breakfast or snack staple in Japanese cuisine. This sweet and savory treat is made with eggs, dashi broth, and a hint of soy sauce, sake, and sugar, resulting in a tender and flavorful rolled omelette that’s both easy to make and fun to eat.

Ready Time

30 mins


8 servings


  • 2 large eggs
  • 1/2 cup dashi broth (or substitute with water and 1/4 teaspoon MSG)
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon soy sauce
  • 2 tablespoons sake (or substitute with water)
  • 1 tablespoon vegetable oil


Beat the eggs in a large bowl until they’re well combined, then whisk in the dashi broth, salt, sugar, soy sauce, and sake until smooth.

Heat a small tamagoyaki pan or a rectangular omelette pan over medium heat and brush the vegetable oil evenly to coat the bottom.

Once the pan is hot, pour a thin layer of the egg mixture into the pan, tilting the pan to evenly coat the bottom.

When the eggs start to set, use a spatula to gently lift the edges of the omelette and tilt the pan so the uncooked egg flows to the top.

Once the eggs are almost set, use the spatula to roll the omelette into a neat log shape.

Repeat the process until all the egg mixture is used up, brushing the pan with vegetable oil as needed and adjusting the heat as necessary to prevent burning.

Once you’ve rolled all the omelettes, let them cool before slicing into 8 equal pieces.

Serve and enjoy!


Use high-quality dashi broth for the best flavor, but don’t worry if you can’t find it – water and MSG work as a good substitute. Make sure to whisk the egg mixture until it’s super smooth, you want it to be silky and even.

Use a thermometer to get the pan to the perfect medium heat, you don’t want it too hot or too cold.

Don’t overfill the pan, you want a thin layer of egg mixture, so it cooks evenly and doesn’t spill over. Don’t be discouraged if the first roll doesn’t turn out perfect, it takes a little practice to get the hang of it! Let the omelettes cool completely before slicing, you want them to set and hold their shape.

Traditionally, tamagoyaki is served at Japanese festivals and special occasions, but feel free to make it whenever you want!

Nutrional Value

  • Calories: 140
  • Total Fat: 8g
  • Saturated Fat: 1.5g
  • Cholesterol: 180mg
  • Sodium: 250mg
  • Total Carbohydrates: 8g
  • Dietary Fiber: 0g
  • Sugars: 1g
  • Protein: 10g
Tamagoyaki Japanese Rolled Omelette
Tamagoyaki Japanese Rolled Omelette

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