Japanese Omelette (Tamagoyaki) Recipe | Breakfast Care

Japanese Omelette (Tamagoyaki) is a healthy breakfast option . It is made by rolling together several layers of cooked eggs. These are prepared in a rectangular omelette pan called a makiyakinabe or tamagoyakiki.


  • 4 eggs
  • 2 teaspoon sugar
  • 1 pinch salt (to taste)
  • 1 teaspoon mirin
  • ⅓ cup
     bonito dashi broth (80 mL)
  • Oil (to taste)
  • 1 shiso leaf
  • Japanese radish, grated, to serve
  • soy sauce, to serve


     1. Add all the ingredients i.e eggs,                   sugar, salt, mirin, and broth and them           well.
     2. Heat a pan at over medium heat and           grease the pan.
     3. Pour ⅙ of egg mixture into pan and             quickly swirl to cover the entire pan.             Gently roll the egg when set.
     4. With the rolled egg still in the pan,               pour in ⅙ of the egg mixture. Lift up             the rolled egg and let the mixture to             flow under it. When the egg is set, roll
         the omelette toward you.
     5. Repeat, adding ⅙ of the mixture at a           time, continuing to roll the egg into a           large roll.
     6. Cut the tamagoyaki in half and pierce
         with a skewer.
     7. Serve with a shiso leaf, grated radish,
         and soy sauce for good                                 presentation.
     8. Enjoy the beautifully presented                     delicious Japanese Omelette.

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