Two Ways to Make Tamagoyaki (Japanese rolled omelet)

Published 2019-06-12

Tamagoyaki is a rolled and layered Japanese omelet. The first time I ever had Tamagoyaki was on the morning my Dad took the family to see Expo 70 in Osaka, Japan. For breakfast at the hotel, we enjoyed these sweet rolled omelets that were made to order. Mine were stuffed with mushrooms and ham.

While I am by no means the master of making this type of omelet, they have been a lot of fun to produce. If you search YouTube for tamagoyaki street food vendors, you'll see cooks effortlessly rolling these up using nothing more than a pair of chopsticks!

The best produced omelets are those that are perfectly cooked while having completely yellow exteriors. The Japanese sometimes add a bit of rice wine to the raw scrambled eggs and even a bit of dashi (instant fish bouillon). These omelets are often served with steamed white rice, broiled fish, miso or dashi soup, and pickled vegetables for breakfast.

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