Tamagoyaki (Rolled Eggs)

Rolled eggs are very popular in Japan and are used for breakfast as well as a side to a sushi dish in a bento

Ingredients (for 2)

  • 3 eggs
  • 1/2 tbsp soy sauce
  • 1 tbsp mirin
  • 2 tbsp vegetable oil
  • salt


  • Take a bowl and beat the eggs with salt, soy sauce and mirin
  • Heat a bit of oil in a small nonstick pan and, when the oil is hot, pour a thin layer of the egg mixture, spreading it evenly in the pan
  • When the layer has set, but it is still liquid on top, gently roll over into a log
  • Leave the egg log at the end of the pan and pour more egg mixture
  • Continue to roll over the layers (once set) and add them to the original log until you have used all the egg mixture
  • Remove the Tamagoyaki from the pan and let it cool 2-3 minutes
  • Cut off with a sharp knife the end of the log and cut the Tamagoyaki into bite-sized pieces for serving

Tips from the Chef

  • Add some more oil (in little quantities) for each layer of the egg mixture to avoid it to stick
  • You can shape the Tamagoyaki on a bamboo mat to give it the right shape
  • It might be difficult at first to roll the eggs, especially without the proper pan, but with some practice you can become a true Tamagoyaki master!